Double a casserole so you can eat one tonight and freeze one for a rainy day.
:max_bytes(150000):strip_icc():format(jpeg)/Simply-Best-Homemade-Lasagna-LEAD-4-7cb54b4d2b264bb3a2b4fbdb85e90d22.jpg "A serving of lasagna being lifted from a baking dish with a spatula")
Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne
When it comes to cooking in the kitchen, my motto is “Eat all the things.” I'm just kidding. It’s "Work smarter, not harder."
I cook for a small army every day, and I have found that I am most productive when working in batches. This means that if I’m already exerting the energy to get food out and cook it and get dishes dirty, I might as well roll up my sleeves and get to work by making extra food for later.
Think of it as your little BOGO (buy one, get one free) meal. Except maybe it’s MOGO—MAKE ONE, GET ONE.
Since you’re already making a casserole for your family, you might as well spend a few extra minutes making another one to freeze for later. That way, when life gets crazy and you’re desperate for an easy meal, you’ve already got one in the freezer ready to cook at a moment’s notice. High-fives for everyone!
These casseroles can all be frozen as one whole casserole or as individual portions. Simply bake them, cool them completely, and wrap them tightly in foil. They will keep for up to 3 months.
To reheat the casseroles, cover them loosely with foil in a 350°F oven. It's best to reheat individual portions in the microwave.
TIP! Don't want your casserole dish tied up in the freezer? Line the dish with foil, bake, then cool and freeze the casserole. Once the casserole is solid, lift it out, wrap it in foil, and transfer it to a freezer bag. When ready to bake, unwrap the casserole and transfer it back to the original casserole dish.
Read More: How to Freeze Lasagna and Other Casseroles
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Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
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Easy Shepherd's Pie
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Get Recipe: Easy Shepherd's Pie
This is a hardcore comfort food classic that comes fully loaded with meat and veggies. Basically, everyone on the planet loves this dish because it’s hearty and filling. Your freezer is begging for this all in one casserole.
Chicken and Rice Casserole
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Ah, good old chicken and rice! Our version skips the canned soup stuff and we go for the real deal. It’s the perfect blend of all things herby, creamy, and mushroomy.
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"You can use any canned tomatoes you have one hand. Instead of canned pureed tomatoes, you use crushed tomatoes for some additional texture."—Eric Jones, Recipe Developer
Baked Ziti
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Get Recipe: Baked Ziti
Meet lasagna’s wild and chaotic cousin, ZITI. You still get all those great flavors but it only takes a fraction of the work. You’ll love this so much that you may want to triple the recipe so you have extra for your extras.
Three Sisters Casserole with Cornbread Topping
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This vegetarian casserole amps up the spice profile. We tossed in a few greens for added color and nutrition, and the cornbread biscuit topping is right on the money.
Cheesy Potato Casserole
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"While I like making my own sauce for this casserole, I prefer using frozen hash browns over fresh. They are a consistent product and easy to use. Plus, frozen hash browns are par-cooked so there is little risk that you will end up with uncooked potato in the center of your casserole."—Nick Evans, Recipe Developer
Sausage Breakfast Casserole
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"Bread that is a little bit dry will hold up better in the casserole and provide more structure, which is why breakfast casseroles tend to call for "day old" bread. If your bread is fresh or soft, after you cube it, spread it out on a sheet pan and put it in a 200°F oven for 10 to 12 minutes."—Elise Bauer, Simply Recipes Founder
Baked Mac and Cheese
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Get Recipe: My Perfect Baked Mac and Cheese Is Always Gone In Minutes
"You can assemble the casserole ahead of time. Just put it all together but don’t bake it just yet. Wrap the baking dish tightly, then refrigerate for up to 2 days or freeze for up to 2 months before baking. If frozen, let the casserole thaw for a day in the fridge before baking."—Coco Morante, Recipe Developer
Broccoli Cheese Casserole
Get Recipe: Broccoli Cheese Casserole
Simple ingredients, maximum flavor. Let’s face it, broccoli and cheese together is always a winner. Yay! Once this is cooked, you can serve it over rice (which you can also make and freeze if you need to).
Ham and Cheese Pasta Bake
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This jazzy version of a pasta bake pulls out all the stops and really brings comfort food to the next level. It has plenty of cheese and cubed ham, and you could use any veggies you have on hand—or you could take the frozen veggie route.
Vegetarian Shepherd’s Pie
Get Recipe: Vegetarian Shepherd’s Pie
Yes, it’s another shepherd’s pie, but this time we are going meatless. We’ve got carrots, mushrooms, peas, and green beans that are all bathed in a creamy sauce and topped with cheesy mashed potatoes. Yum.
Easy Chicken Enchilada Casserole
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Get Recipe: Easy Chicken Enchilada Casserole
"Pressed for time? You can totally use canned enchilada sauce in this recipe."—Marta Rivera, Recipe Developer
Save Johnny Marzetti Casserole
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"The vegetable-averse may skip the bell pepper and/or mushrooms. I like the flavor that the mushrooms add in particular, but as a ten-year-old, I would not have agreed."—Sara Bir, Former Senior Editor
Healthy Shepherd’s Pie
Get Recipe: Healthy Shepherd’s Pie
Love shepherd’s pie but want a little more nutrition? With a few swaps here and there, this veggie-heavy version does the trick. Bonus: If you’re short on time, you can use frozen veggies and pre-shredded cheese.
The Best Homemade Lasagna
Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne
Get Recipe: The Best Homemade Lasagna
You can’t have a casserole roundup without lasagna! This is the classic meat and marinara version for all you purists out there.
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