30 Casseroles That Freeze Well: Easy, Freezable Casseroles to Get You Through Whatever Life Throws Your Way
By Roberta Fiorito,
18 hours ago
Nothing says "family gathering" quite like a casserole that can feed a crowd in a flash. But it doesn't have to be Christmas to enjoy these delicious dishes that you can assemble, freeze, reheat and eat whenever you want. In fact, they can keep anywhere from two to four months in the freezer, says the FDA . That makes them ideal for frantic weeknights when you don't have time to cook, or as a way to prep for those sleep-deprived, postpartum days when the thought of cooking is just...too much. Here, you'll find 30 casseroles that freeze well and make dinner ridiculously easy to throw together, no matter what's on your plate.
The Benefits of Making Casseroles That Freeze Well
Pre-assembled casseroles are stellar options for meal prep . They're easy to reheat whenever you need to eat ASAP, and they're great for feeding a crowd (which I'm defining as six or more people). They're also typically pretty affordable, since they usually have a base of pasta , rice, potatoes or another low-cost grain or vegetable. TLDR? If you have a frozen casserole on deck, you're always minutes away from a fuss-free meal.
Why I Love It: crowd-pleaser, vegetarian, special occasion-worthy
Serves: 6
"It's creamy, comforting and big enough to feed a crowd," former PureWow senior food editor Katherine Gillen explains, "but it still feels modern, thanks to dollops of ricotta and plenty of spinach . Even better, it freezes like a dream for the nights you don’t feel like cooking." Need I say more?
Why I Love It: <10 ingredients, crowd-pleaser, beginner-friendly
Serves: 8 to 10
"A gratin is a dish that's topped with breadcrumbs (or cheese, or both) mixed with bits of butter, then baked until brown, bubbling and crisp," Gillen writes. "This one is decadent, but a fresh, licorice-y bite from the fennel reminds you it counts as a vegetable." You don't have to tell me twice.
Time Commitment: 8 hours and 35 minutes (includes chilling time)
Why I Love It: beginner-friendly, make ahead, vegetarian
Serves: 6
Strata is a baked dish similar to casserole that calls for eggs, bread and cheese. Cut your favorite loaf into cubes, combine it with sautéed leeks and kale, add goat cheese and soak it all in a creamy custard. Once the custard is golden brown, it's ready to devour.
Why I Love It: vegetarian, crowd-pleaser, kid-friendly
Serves: 6
Isn't she lovely? This lightened-up version of your favorite comfort food will totally satisfy your craving for sauce and cheese without weighing you down with carbs. That calls for a second plate in my book.
Why I Love It: kid-friendly, crowd-pleaser, beginner-friendly
Serves: 8
Meet your new go-to dinner. Layer this beauty with your favorite ravioli, whether it's stuffed with meat, mushrooms or cheese. With all that gooey marinara, mozz and ricotta, it's a sure win. If you only want to eat one serving at a time, freeze it portioned out for easy thawing.
Why I Love It: vegetarian, crowd-pleaser, beginner-friendly
Serves: 6
Picky eaters beware: There's nothing to complain about when it comes to this cheesy masterpiece. Kids can help with the layering too, if they're eager to get their hands dirty. Don't forget the garlic bread (or pasta) on the side.
Why I Love It: kid-friendly, crowd-pleaser, vegetarian
Serves: 8
The coziest lunch of your childhood just got a makeover. And she looks good . Make eight grilled cheeses with plenty of butter, mozzarella and Boursin cheese. They'll get nice and cozy in the oven under a blanket of homemade tomato soup. I won't tell if you opt for the canned stuff.
Why I Love It: vegetarian, crowd-pleaser, kid-friendly
Serves: 6
There's nothing a bowl of mac and cheese can't fix. Especially one loaded with white cheddar, Parmesan and panko breadcrumbs. Swap cauliflower for broccoli, squash or Brussels sprouts to mix things up if the cruciferous veggie isn't your favorite.
Why I Love It: high protein, slow cooker recipe, make ahead
Serves: 4
Taco Tuesday just got a bold new addition to the menu. Think black beans, corn, green chiles, seasoned chicken and all the jack cheese and sour cream your heart desires. All that's missing is tortilla chips and a margarita .
Why I Love It: vegan, crowd-pleaser, special occasion-worthy
Serves: 8
Calling all plant-based eaters. You won't miss the dairy in this one-pan bake, thanks to a luscious cashew cream sauce made with lemon juice, garlic and nutritional yeast. Don't skimp on the pine-nut topping.
Why I Love It: slow cooker recipe, crowd-pleaser, kid-friendly
Serves: 6
Breakfast for six, made easy. Why make eggs, bacon and potatoes separately when you can combine them in your Crockpot and save yourself some time, effort and dirty dishes? You might even get to drink your coffee while it's still hot.
Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
Serves: 6
Tired of pasta? I've got you covered. Substitute noodles with hearty polenta, rich with butter and Parmesan. You won't believe how simple the homemade sauce is.
Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly
Serves: 6
You don't need to wait for St. Patrick's Day to whip up this soul-warming dish. It starts with Guinness stew made with ground beef, thyme and vegetables. But the mashed potato topping is where things really get divine. Think butter, sour cream and—surprise—goat cheese. Label the dish with the date before storing.
Why I Love It: beginner-friendly, kid-friendly, high protein
Serves: 4
Read: All of your favorite things in one dish. From the salty, herby ranch seasoning to the creamy garlic Alfredo sauce, this dish is basically a warm hug on a plate. Sign me up, please.
Why I Love It: beginner-friendly, high protein, make ahead
Serves: 5
This isn't your mom's tuna casserole. Canned tuna comes alive in a homemade garlic-herb tomato sauce that you'll definitely want to make extra of. Add anything from capers to black olives to extra mozz to make it special.
Why I Love It: special occasion-worthy, beginner-friendly, crowd-pleaser
Serves: 8
Cremini mushrooms . Garlic. Thyme. White cheddar. Heavy cream. Drooling yet? Thin-sliced shallots and panko breadcrumbs offer stellar crunch before you get to all that creamy goodness below. Keep it in your back pocket for Thanksgiving.
Why I Love It: <10 ingredients, beginner-friendly, high protein
Serves: 6 to 8
Pasta always gives me the warm-and-fuzzies. Use spicy sausage instead of mild, even if it's not what you usually go for. It'll make a world of difference in flavor, since the dish has so few ingredients. (Oh, and pile on the Parm before devouring.)
Why I Love It: high protein, crowd-pleaser, beginner-friendly
Serves: 6
The best thing about this stringy gourd? It's so versatile that you can dress it up with just about anything. This recipe tries ground turkey, mozzarella and garlic on for size, for instance. But you could substitute just about any protein or melting cheese you'd like.
Why I Love It: make ahead, crowd-pleaser, special occasion-worthy
Serves: 6
Caramelized mushrooms, heavy cream and Gruyère make this casserole that freezes well beyond decadent. Not a big kale fan? Substitute spinach. You can also swap cream for canned full-fat coconut milk.
Why I Love It: vegetarian, make ahead, crowd-pleaser
Serves: 12
Sorry, red sauce. You've been bested this time. After all, it's tough to measure up to creamy mozzarella-Jack béchamel, ricotta and Parmesan. Undercook the pasta before freezing so it stays al dente when thawed. (No one likes mushy lasagna.)
Why I Love It: crowd-pleaser, beginner-friendly, special occasion-worthy
Serves: 8
There's nothing like lemony, buttery seafood, especially if it takes you less than an hour to make. If you have time, let it thaw in the fridge overnight before baking it. If not, cover it with foil and put it in the oven straight from the freezer. Then, preheat the oven so it can thaw slowly as the oven heats up. Take the foil off for the last few minutes of baking.
Why I Love It: beginner-friendly, high protein, crowd-pleaser
Serves: 6
It doesn't get any easier than veggies, grains and protein all in a single dish. Plus, you likely have everything you need already in your kitchen. Bacon is *technically* optional, but I'd go ham with it. (See what I did there?)
Why I Love It: crowd-pleaser, beginner-friendly, make ahead
Serves: 8
Your picky kids (and grown-ups) will be psyched to see onion rings on the dinner table. They make a delightfully crispy topper for homemade mushroom sauce and a ton of fresh green beans. It's destined for Thanksgiving dinner , IMO.
Why I Love It: kid-friendly, crowd-pleaser, high protein
Serves: 4 to 6
Just like takeout, except you can eat it whenever you darn well please. The rice, veggies and meat all come together in the same dish with a killer homemade sauce you'll want to make an extra big batch of.
Why I Love It: high protein, crowd-pleaser, kid-friendly
Serves: 8
It doesn't get more kid-friendly than a heap of tater tots crowned with ground beef and cheddar cheese. Add a can of cream of mushroom soup to the mix and it'll become irresistible to even the most finicky eaters.
Why I Love It: vegetarian, crowd-pleaser, make ahead
Serves: 6
I'm inviting everyone's favorite dip to breakfast (or fancy Sunday brunch). Artichoke hearts offer a punchy, briny kick between layers of creamy mozzarella and Parmesan cheeses. Make it ahead so it's a simple reheat away from being ready for guests.
Why I Love It: beginner-friendly, make ahead, Paleo-friendly
Serves: 6
This is a far cry from the bleak tuna casseroles of your youth. I didn't think it was possible, but zucchini ribbons and tart green chiles actually make this dish—dare I say it—pretty. It's also Paleo- and Whole 30-friendly.
Why I Love It: kid-friendly, beginner-friendly, make ahead
Serves: 4
This cozy mainstay never gets old. I'm gaga for the crispy breadcrumb topping, made with panko, butter, garlic powder, Parmesan and butter. I'm calling it now: Your kids will ask for a second helping.
Why I Love It: <30 minutes, kid-friendly, beginner-friendly
Serves: 6
It's not delivery—it's a delicious make-ahead dinner. To freeze this (or any uncooked casserole), wrap it in two snug layers of plastic, then a layer of foil. The same goes for cooked casseroles; just be sure to let them cool to room temperature before freezing. Go meat-lover's style with crumbled sausage and pepperoni, or keep it light with olives and sliced bell peppers.
Why I Love It: crowd-pleaser, kid-friendly, make ahead
Serves: 12
I don't skip dessert...ever. So, it's always a good idea to have a frozen option on hand for whenever a craving strikes (or you get invited to a impromptu picnic or have a bad day). Now, make with the chocolate syrup, stat.
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