15 best Freezer Meals
Freezer meals are a great way to save time and enjoy delicious, home-cooked meals without the hassle of daily meal prep. These meals are perfect for busy households, as they can be prepared in advance and stored in the freezer for weeks. Whether you’re a working professional, a parent, or someone who loves cooking, freezer meals offer convenience and flexibility. They also help reduce food waste and save money by allowing you to buy ingredients in bulk and use them efficiently.
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In this article, we will explore 15 of the best freezer meals that you can prepare and store for later. These recipes are diverse, ranging from hearty casseroles to healthy vegetarian options, and they cater to various dietary preferences. Each recipe is easy to follow and can be customized to suit your taste preferences. Whether you’re a novice cook or an experienced chef, these freezer meals will become a staple in your kitchen.
1. Freezer Lasagna Recipe
Freezer lasagna is a classic Italian-inspired dish that is perfect for meal prep. Layers of tender lasagna noodles, rich meat sauce, and creamy ricotta cheese come together to create a hearty, comforting meal. This recipe is great for freezing because it holds up well in the freezer for up to three months and can be baked straight from the freezer when you’re ready to eat.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 450mg |
Ingredients
– 12 lasagna noodles
– 1 lb ground beef (or ground turkey for a healthier option)
– 1 onion, diced
– 2 garlic cloves, minced
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions and set aside.
3. In a large skillet, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
4. Stir in the marinara sauce and bring to a simmer. Let it cook for a few minutes until heated through.
5. In a large bowl, combine the ricotta cheese, egg, salt, and pepper. Mix well.
6. Layer the lasagna in a 9×13-inch baking dish: start with a thin layer of meat sauce, followed by lasagna noodles, then ricotta mixture, and finally mozzarella and Parmesan cheese. Repeat this process until all ingredients are used, ending with a layer of cheese on top.
7. Cover with plastic wrap or aluminum foil and freeze for up to 3 months.
8. To bake, place the frozen lasagna directly in a preheated oven at 375°F (190°C) for about 45-60 minutes, or until the cheese is bubbly and golden brown.
2. Honey Dijon Chicken {A Freezer-To-Crockpot Meal}
Honey Dijon Chicken is a flavorful and easy freezer-to-crockpot meal that combines the sweetness of honey with the tanginess of Dijon mustard. This recipe is perfect for busy days, as it can be prepared in advance, frozen, and then cooked in a crockpot when you’re ready. The result is tender, juicy chicken that’s full of flavor.
| Nutrient | Per Serving |
|---|---|
| Calories | 300 |
| Protein | 35g |
| Fat | 12g |
| Saturated Fat | 2g |
| Carbohydrates | 20g |
| Fiber | 0g |
| Sugar | 15g |
| Sodium | 400mg |
If you’re also looking for nutritious, easy-to-prepare options outside of freezer meals, don’t miss our guide on Healthy Snacks for Autistic Kids—perfect for thoughtful snacking between meals.
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 2 garlic cloves, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions
1. In a large bowl, whisk together honey, Dijon mustard, olive oil, garlic, thyme, salt, and pepper.
2. Add the chicken breasts to the bowl and toss to coat them evenly with the marinade.
3. Place the chicken in a freezer-safe bag or container and freeze for up to 3 months.
4. When ready to cook, place the frozen chicken in a crockpot and cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot with your choice of sides, such as mashed potatoes or steamed vegetables.
3. RIGATONI AL FORNO
Rigatoni al Forno is a hearty Italian pasta bake that is perfect for freezing. This recipe combines rigatoni pasta with a rich tomato sauce, creamy ricotta cheese, and melted mozzarella. It’s a comforting dish that is easy to prepare and can be frozen for up to three months.
| Nutrient | Per Serving |
|---|---|
| Calories | 400 |
| Protein | 25g |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 500mg |
Ingredients
– 12 oz rigatoni pasta
– 1 lb ground beef (or ground turkey)
– 1 onion, diced
– 2 garlic cloves, minced
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cook the rigatoni pasta according to package instructions and set aside.
3. In a large skillet, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
4. Stir in the marinara sauce and bring to a simmer. Let it cook for a few minutes until heated through.
5. In a large bowl, combine the cooked rigatoni, meat sauce, ricotta cheese, and half of the mozzarella and Parmesan cheese. Mix well.
6. Transfer the mixture to a 9×13-inch baking dish and top with the remaining mozzarella and Parmesan cheese.
7. Cover with plastic wrap or aluminum foil and freeze for up to 3 months.
8. To bake, place the frozen rigatoni al forno directly in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the cheese is bubbly and golden brown.
4. Hamburger Tater Tot Casserole
Hamburger Tater Tot Casserole is a comforting and easy-to-make freezer meal that combines ground beef, tater tots, and cheese. This recipe is perfect for families, as it’s simple to prepare and can be frozen for up to two months. The result is a crispy, cheesy casserole that is sure to become a favorite.
| Nutrient | Per Serving |
|---|---|
| Calories | 450 |
| Protein | 20g |
| Fat | 25g |
| Saturated Fat | 10g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 600mg |
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 2 garlic cloves, minced
– 1 can (10.75 oz) condensed cream of mushroom soup
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1 (32 oz) bag tater tots
– Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
3. Stir in the cream of mushroom soup and milk. Bring to a simmer and let it cook for a few minutes until heated through.
4. In a 9×13-inch baking dish, arrange half of the tater tots in the bottom.
5. Pour the beef mixture over the tater tots, followed by half of the shredded cheese.
6. Top with the remaining tater tots and cheese.
7. Cover with plastic wrap or aluminum foil and freeze for up to 2 months.
8. To bake, place the frozen casserole directly in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until the tater tots are crispy and the cheese is bubbly.
5. Mexican Spaghetti Recipe (Taco Spaghetti)
Mexican Spaghetti, also known as Taco Spaghetti, is a unique and flavorful twist on traditional spaghetti. This recipe combines the spices of tacos with the comfort of pasta, creating a dish that is both delicious and easy to freeze. It’s perfect for families who love a little spice in their meals.
| Nutrient | Per Serving |
|---|---|
| Calories | 400 |
| Protein | 25g |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 500mg |
Ingredients
– 1 lb spaghetti
– 1 lb ground beef (or ground turkey)
– 1 packet of taco seasoning
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions
1. Cook the spaghetti according to package instructions and set aside.
2. In a large skillet, brown the ground beef with the taco seasoning until fully cooked. Drain excess fat.
3. Stir in the diced tomatoes with green chilies and bring to a simmer. Let it cook for a few minutes until heated through.
4. In a large bowl, combine the cooked spaghetti, beef mixture, and half of the shredded cheeses. Mix well.
5. Transfer the mixture to a 9×13-inch baking dish and top with the remaining cheese.
6. Cover with plastic wrap or aluminum foil and freeze for up to 2 months.
7. To bake, place the frozen Mexican Spaghetti directly in a preheated oven at 350°F (180°C) for about 30-40 minutes, or until the cheese is bubbly and melted.
6. Freezer-Friendly Croissant Breakfast Sandwich Recipe
Freezer-Friendly Croissant Breakfast Sandwiches are a convenient and delicious way to start your day. These sandwiches can be prepared in advance, frozen, and then reheated when you’re ready to eat. They’re perfect for busy mornings, as they can be grabbed on the go.
| Nutrient | Per Serving |
|---|---|
| Calories | 300 |
| Protein | 15g |
| Fat | 15g |
| Saturated Fat | 8g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 400mg |
Ingredients
– 1 dozen croissants
– 6 eggs
– 6 slices of cheese (such as cheddar or American)
– 6 slices of cooked bacon or ham
– Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (180°C).
2. Split the croissants in half horizontally using a serrated knife.
3. In a bowl, whisk the eggs and season with salt and pepper. Cook the eggs in a skillet until they are scrambled.
4. Assemble the sandwiches by placing a slice of cheese, a few slices of bacon or ham, and a portion of scrambled eggs on the bottom half of each croissant. Top with the top half of the croissant.
5. Place the sandwiches on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
6. Transfer the frozen sandwiches to a freezer-safe bag or container and store for up to 2 months.
7. To reheat, place a frozen sandwich in the microwave for 20-30 seconds, or until the cheese is melted and the croissant is warm.
7. Butter Chicken Pasta
Butter Chicken Pasta is a creamy and flavorful dish that combines the rich flavors of butter chicken with the comfort of pasta. This recipe is easy to prepare and can be frozen for up to two months. The result is a delicious and satisfying meal that is perfect for weeknights.
| Nutrient | Per Serving |
|---|---|
| Calories | 450 |
| Protein | 30g |
| Fat | 30g |
| Saturated Fat | 15g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 600mg |
Ingredients
– 8 oz pasta of your choice
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp butter
– 1 onion, diced
– 2 garlic cloves, minced
– 1 cup tomato puree
– 1 cup heavy cream
– 1 tsp garam masala
– 1 tsp cumin powder
– 1 tsp paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
1. Cook the pasta according to package instructions and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned on all sides and fully cooked. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion and garlic and sauté until the onion is translucent.
4. Stir in the tomato puree, heavy cream, garam masala, cumin powder, paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for a few minutes until thickened.
5. Add the cooked chicken back to the skillet and toss to coat with the sauce.
6. Combine the cooked pasta and chicken mixture in a large bowl. Mix well.
7. Transfer the pasta to a freezer-safe container and freeze for up to 2 months.
8. To reheat, place the frozen pasta in the microwave for 2-3 minutes, or until heated through.
8. Freezer Breakfast Burritos
Freezer Breakfast Burritos are a convenient and delicious way to start your day. These burritos can be prepared in advance, frozen, and then reheated when you’re ready to eat. They’re perfect for busy mornings, as they can be grabbed on the go.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 15g |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 500mg |
Ingredients
– 8-10 flour tortillas
– 6 eggs
– 1 lb cooked sausage (or bacon)
– 1 can (16 oz) refried beans
– 1 cup shredded cheese (such as cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions
1. In a bowl, whisk the eggs and season with salt and pepper. Cook the eggs in a skillet until they are scrambled.
2. In a separate skillet, heat the refried beans over medium heat until warm.
3. Assemble the burritos by placing a portion of scrambled eggs, cooked sausage, refried beans, and shredded cheese in the center of each tortilla. Sprinkle with cilantro if desired.
4. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly.
5. Place the burritos on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
6. Transfer the frozen burritos to a freezer-safe bag or container and store for up to 2 months.
7. To reheat, place a frozen burrito in the microwave for 1-2 minutes, or until the cheese is melted and the burrito is warm.
9. Easy Tofu Ground Beef Recipe (Vegan)
This Easy Tofu Ground Beef Recipe is a vegan alternative to traditional ground beef. It’s perfect for those who follow a plant-based diet and want to enjoy the texture and flavor of ground beef in their meals. This recipe can be frozen for up to two months and is great for using in tacos, spaghetti sauces, and casseroles.
| Nutrient | Per Serving |
|---|---|
| Calories | 200 |
| Protein | 15g |
| Fat | 10g |
| Saturated Fat | 1g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 400mg |
Ingredients
– 1 block of extra-firm tofu, crumbled
– 1 tbsp olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 cup vegetable broth
– 1 tbsp tomato paste
– 1 tsp smoked paprika
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the crumbled tofu to the skillet and stir to combine with the onion and garlic.
3. In a small bowl, whisk together the vegetable broth, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Pour the mixture over the tofu and stir to combine.
4. Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until the liquid has been absorbed and the tofu has a texture similar to ground beef.
5. Let the mixture cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months.
6. To use, simply thaw the frozen tofu ground beef in the refrigerator or reheat it in a skillet with a little water.
10. Potato Pancakes
Potato Pancakes, also known as Latkes, are a delicious and crispy side dish that can be prepared in advance and frozen for later use. These pancakes are made with grated potatoes, onions, and eggs, and they’re perfect for serving alongside applesauce or sour cream.
| Nutrient | Per Serving |
|---|---|
| Calories | 200 |
| Protein | 5g |
| Fat | 10g |
| Saturated Fat | 1g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 300mg |
Ingredients
– 4 large potatoes, peeled and grated
– 1 onion, grated
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
Instructions
1. In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper. Mix well to combine.
2. Heat a large skillet with about 1/2 inch of vegetable oil over medium heat.
3. Using a spoon, drop small portions of the potato mixture into the skillet and flatten them slightly with a spatula.
4. Cook the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
5. Place the cooked pancakes on a paper towel-lined plate to drain excess oil.
6. Let the pancakes cool completely, then place them on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
7. Transfer the frozen pancakes to a freezer-safe bag or container and store for up to 2 months.
8. To reheat, place the frozen pancakes in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until crispy and warm.
11. Red Lentil Curry
Red Lentil Curry is a flavorful and nutritious vegetarian dish that is perfect for freezing. This recipe combines red lentils with aromatic spices and coconut milk, creating a creamy and comforting meal. It’s great for meal prep and can be frozen for up to three months.
| Nutrient | Per Serving |
|---|---|
| Calories | 300 |
| Protein | 15g |
| Fat | 15g |
| Saturated Fat | 8g |
| Carbohydrates | 35g |
| Fiber | 10g |
| Sugar | 5g |
| Sodium | 400mg |
Ingredients
– 1 cup red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, diced
– 2 garlic cloves, minced
– 1 carrot, diced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp curry powder
– 1 tsp turmeric
– 1 tsp cumin
– 1/2 tsp cayenne pepper (optional)
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
1. In a large pot, combine the red lentils and water or broth. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the lentils are tender.
2. In a large skillet, heat a little oil over medium heat. Add the onion, garlic, carrot, and bell pepper, and sauté until the vegetables are tender.
3. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using) and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes and coconut milk to the skillet. Bring the mixture to a simmer and let it cook for a few minutes until heated through.
5. Add the cooked lentils to the skillet and stir to combine with the sauce. Season with salt and pepper to taste.
6. Let the curry cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
7. To reheat, place the frozen curry in a pot and heat over low heat, stirring occasionally, until warmed through.
12. Stuffed Pepper Soup (Freezer Friendly)
Stuffed Pepper Soup is a hearty and flavorful soup that captures the essence of stuffed peppers in a convenient and freezer-friendly format. This recipe combines ground beef, rice, and bell peppers in a rich tomato-based broth. It’s perfect for meal prep and can be frozen for up to three months.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Fat | 15g |
| Saturated Fat | 5g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 500mg |
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 2 garlic cloves, minced
– 2 cups cooked rice
– 2 cups diced tomatoes
– 2 cups beef broth
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 tsp paprika
– 1 tsp cumin
– Salt and pepper to taste
Instructions
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
2. Add the onion and garlic to the pot and sauté until the onion is translucent.
3. Stir in the cooked rice, diced tomatoes, beef broth, red bell pepper, yellow bell pepper, paprika, cumin, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the flavors have melded together and the soup has thickened slightly.
5. Let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
6. To reheat, place the frozen soup in a pot and heat over low heat, stirring occasionally, until warmed through.
13. Healthy Broccoli Casserole Recipe
Healthy Broccoli Casserole is a nutritious and delicious side dish that is perfect for freezing. This recipe combines broccoli, quinoa, and a creamy sauce made with Greek yogurt and cheese. It’s a great way to incorporate more vegetables into your diet while enjoying a comforting meal.
| Nutrient | Per Serving |
|---|---|
| Calories | 250 |
| Protein | 15g |
| Fat | 10g |
| Saturated Fat | 5g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 300mg |
Ingredients
– 4 cups broccoli florets
– 1 cup cooked quinoa
– 1 cup Greek yogurt
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until tender. Set aside.
3. In a large bowl, combine the cooked quinoa, Greek yogurt, cheddar cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
4. Add the steamed broccoli to the bowl and stir until the broccoli is evenly coated with the quinoa mixture.
5. Transfer the mixture to a 9×13-inch baking dish and smooth the top with a spatula.
6. Cover with plastic wrap or aluminum foil and freeze for up to 2 months.
7. To bake, place the frozen casserole directly in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the top is golden brown and the casserole is heated through.
14. SLOW COOKER BEEF STEW
Slow Cooker Beef Stew is a hearty and comforting dish that is perfect for freezing. This recipe combines tender beef, vegetables, and a rich broth that simmers to perfection in a slow cooker. It’s a great meal prep option that can be frozen for up to three months.
| Nutrient | Per Serving |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 600mg |
Ingredients
– 2 lbs beef stew meat
– 2 cups beef broth
– 1 onion, diced
– 3 carrots, sliced
– 2 potatoes, cubed
– 1 cup frozen peas
– 2 garlic cloves, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
Instructions
1. In a large skillet, brown the beef stew meat over medium-high heat until fully cooked. Drain excess fat.
2. Transfer the beef to a slow cooker.
3. Add the beef broth, onion, carrots, potatoes, garlic, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Stir in the frozen peas during the last 30 minutes of cooking.
6. Let the stew cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
7. To reheat, place the frozen stew in a pot and heat over low heat, stirring occasionally, until warmed through.
15. Easy Chicken Broccoli Casserole
Easy Chicken Broccoli Casserole is a simple and delicious meal that is perfect for freezing. This recipe combines chicken, broccoli, and a creamy sauce made with cream of chicken soup and milk. It’s a great option for families and can be frozen for up to two months.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 500mg |
Ingredients
– 1 1/2 lbs cooked chicken, shredded
– 3 cups broccoli florets
– 1 can (10.75 oz) condensed cream of chicken soup
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup French-fried onions (optional)
Instructions
1. Preheat your oven to 350°F (180°C).
2. Steam the broccoli florets until tender. Set aside.
3. In a large bowl, combine the shredded chicken, steamed broccoli, cream of chicken soup, and milk. Mix well.
4. Transfer the mixture to a 9×13-inch baking dish and smooth the top with a spatula.
5. Sprinkle the shredded cheese and French-fried onions (if using) over the top.
6. Cover with plastic wrap or aluminum foil and freeze for up to 2 months.
7. To bake, place the frozen casserole directly in a preheated oven at 350°F (180°C) for about 30-40 minutes, or until the cheese is bubbly and the casserole is heated through.
Conclusion
Freezer meals are a convenient and practical way to enjoy delicious, home-cooked meals without the hassle of daily meal prep. The 15 recipes featured in this article offer a variety of options to suit different tastes and dietary preferences. From hearty casseroles to healthy vegetarian dishes, these freezer meals are sure to become a staple in your kitchen. By preparing these meals in advance, you can save time, reduce food waste, and enjoy nutritious meals all week long. So, start cooking and fill your freezer with these delicious and easy-to-make recipes!