Holiday Freezer Meals: 14 Make-Ahead Dinners to Freeze Now So the Busiest Week of December Cooks Itself

Holiday freezer meals are the quiet gift you give your future self, and November is the perfect month to stock up. Picture the week before Christmas: the house is full, the oven is booked for cookies, and everyone still expects dinner at six. Now picture opening the freezer and pulling out a bubbling tetrazzini, a pan of stuffed peppers or a bag of carnitas that only needs reheating. These 14 make-ahead dinners were chosen because they freeze beautifully, travel well to a crowded table and taste like you cooked all afternoon. Each one comes with a short ingredient list, simple steps and notes on how to freeze and reheat it. Spend two weekend afternoons cooking now, and the busiest week of the year mostly takes care of itself..

Holiday Freezer Meals Start With Chicken Tetrazzini

Chicken tetrazzini is the casserole that made the foil pan famous. Creamy spaghetti, tender chicken and mushrooms under a parmesan crust survive the freezer better than almost any other pasta bake, because the sauce keeps the noodles soft instead of dry. Make two pans at once: one for a December weeknight and one for the night your relatives arrive tired from the road. Slightly undercook the pasta so it finishes in the oven. If you have leftover Thanksgiving turkey, swap it in for the chicken and nobody will complain..

You will need: 12 ounces spaghetti, 4 cups cooked shredded chicken or turkey, 8 ounces sliced mushrooms, 1 small onion, 4 tablespoons butter, 1/4 cup flour, 2 cups chicken broth, 1 1/2 cups milk, 4 ounces cream cheese, 1 cup frozen peas, 1 1/2 cups shredded mozzarella, 1/2 cup grated parmesan, salt, pepper and parsley.

How to make it: 1. Boil the spaghetti 2 minutes less than the package says and drain. 2. Cook the onion and mushrooms in butter, stir in flour, then whisk in broth and milk until thick. 3. Melt in cream cheese and season. 4. Toss sauce with pasta, chicken and peas, spread into a greased foil pan and top with both cheeses. 5. Cool, cover tightly with foil, label and freeze up to 3 months. 6. Bake from frozen, covered, at 375 F for 75 minutes, then uncover for 15 minutes until golden.

Stuffed Peppers That Go Straight From Freezer to Oven

Stuffed peppers look festive without any effort, especially when you mix red, yellow and green peppers in one pan. They are also one of the smartest holiday freezer meals because each pepper is its own portion, so you can bake six for a crowd or two for a quiet night. The trick is to blanch the peppers briefly before stuffing so they stay tender after freezing, and to use rice that is only partly cooked so it soaks up the sauce in the oven instead of turning mushy.

You will need: 6 large bell peppers, 1 pound ground beef or Italian sausage, 1 small onion, 2 garlic cloves, 1 cup cooked rice, 1 can (15 ounces) diced tomatoes, 1 1/2 cups marinara sauce, 1 teaspoon Italian seasoning, 1 1/2 cups shredded mozzarella, salt and pepper.

How to make it: 1. Cut the tops off the peppers, remove seeds and blanch the peppers in boiling water for 3 minutes. 2. Brown the meat with onion and garlic, then stir in rice, tomatoes, half the marinara and seasoning. 3. Fill the peppers and stand them in a foil pan. 4. Spoon over the rest of the marinara, cool, cover and freeze up to 3 months; freeze the cheese in a small bag on top. 5. Bake from frozen, covered, at 375 F for 60 to 70 minutes, add cheese and bake 10 minutes more.

Layered Burrito Bake for a Hungry Houseful

When cousins, college kids and neighbors all show up the same week, a burrito bake stretches further than any other dish on this list of holiday freezer meals. Tortillas, seasoned beef, refried beans and cheese are layered like lasagna, so there is no rolling and no torn tortillas. It freezes in one solid block and bakes up bubbly and sliceable, and everyone builds their own plate with salsa, sour cream and lettuce. Keep a bag of toppings in the fridge and dinner is ready in the time it takes to set the table.

You will need: 2 pounds ground beef, 1 packet or 3 tablespoons taco seasoning, 1 can (16 ounces) refried beans, 1 can (15 ounces) black beans, 1 cup salsa, 1 can (10 ounces) red enchilada sauce, 8 large flour tortillas, 3 cups shredded Mexican cheese blend, plus sour cream, lettuce and tomatoes for serving.

How to make it: 1. Brown the beef, drain and stir in taco seasoning, black beans and salsa. 2. Spread a little enchilada sauce in a foil pan. 3. Layer tortillas, a thin layer of refried beans, beef mixture, sauce and cheese, and repeat twice. 4. Finish with tortillas, sauce and cheese. 5. Cool, wrap tightly and freeze up to 3 months. 6. Bake from frozen, covered, at 375 F for 70 minutes, uncover for 10 minutes and let rest before slicing.

Italian Sausage Baked Penne With a Crispy Cheese Top

Baked penne with Italian sausage is the dish you want on the night the tree goes up and the living room is covered in boxes. The sausage seasons the whole sauce, so it tastes slow cooked with very little work. A spoonful of ricotta and a handful of spinach make it feel a little more special, which is the secret to holiday freezer meals that never feel like leftovers. Freeze it in two smaller pans if your household is small, and bake one while the other waits for the next busy evening.

You will need: 1 pound penne, 1 pound Italian sausage, 1 onion, 3 garlic cloves, 1 jar (24 ounces) marinara, 1 can (15 ounces) crushed tomatoes, 1 cup ricotta, 2 cups baby spinach, 2 cups shredded mozzarella, 1/2 cup parmesan, red pepper flakes and basil.

How to make it: 1. Cook the penne 3 minutes short of al dente. 2. Brown the sausage with onion and garlic, add marinara and crushed tomatoes and simmer 10 minutes. 3. Stir in pasta and spinach, then dot spoonfuls of ricotta through it in a foil pan. 4. Top with mozzarella and parmesan, cool, wrap and freeze up to 3 months. 5. Thaw overnight in the fridge and bake covered at 375 F for 40 minutes, then uncover for 15 minutes until crispy.

Sloppy Joe Filling Frozen Flat for 15 Minute Dinners

Sloppy joes are the holiday week hero nobody talks about. Kids love them, teenagers eat three, and the filling freezes flat in bags that thaw in minutes under warm water. For holiday freezer meals that take up almost no space, make a triple batch, portion it into gallon bags and press them thin before freezing so they stack like books. On the night of the school concert or the late shopping trip, heat a bag in a skillet, toast the buns and dinner is done in about 15 minutes.

You will need: 3 pounds ground beef, 1 large onion, 1 green bell pepper, 3 garlic cloves, 1 1/2 cups ketchup, 1 can (8 ounces) tomato sauce, 3 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon yellow mustard, 1 tablespoon cider vinegar, salt, pepper and soft buns for serving.

How to make it: 1. Brown the beef with onion, pepper and garlic and drain the fat. 2. Stir in ketchup, tomato sauce, brown sugar, Worcestershire, mustard and vinegar. 3. Simmer 20 minutes until thick, then cool completely. 4. Divide into freezer bags, squeeze out the air, press flat and freeze up to 3 months. 5. Thaw in the fridge or under warm water and reheat in a skillet until steaming before piling onto toasted buns.

Holiday Freezer Meals Grandma Loved: Cheesy Chicken Spaghetti

Cheesy chicken spaghetti is the casserole Southern grandmothers carried to every funeral, new baby and Christmas potluck, and it freezes even better than it travels. Tomatoes with green chiles give the creamy cheese sauce a gentle kick that grown ups love, while kids just see spaghetti and cheese. Because the pasta sits in plenty of sauce, it reheats creamy instead of dry. Freeze it in a disposable pan and you can also hand one to a neighbor who is having a hard December.

You will need: 1 pound spaghetti broken in half, 4 cups cooked shredded chicken, 1 can (10 ounces) diced tomatoes with green chiles, 8 ounces processed cheese or sharp cheddar, 1 can cream of chicken soup, 4 ounces cream cheese, 1 cup chicken broth, 1 small onion, 1 bell pepper, 1 cup shredded cheddar for the top, green onions.

How to make it: 1. Cook the spaghetti until just tender and drain. 2. Soften the onion and pepper in a large pot, then melt in the cheese, soup, cream cheese, tomatoes and broth. 3. Fold in the chicken and spaghetti. 4. Spread into a greased foil pan, top with cheddar, cool, wrap and freeze up to 3 months. 5. Bake from frozen, covered, at 350 F for 60 to 75 minutes until hot, then uncover for 10 minutes and finish with green onions.

Pork Carnitas Portions for Tacos, Bowls and Nachos

One pork shoulder turns into four or five different dinners, which is why carnitas belong on every list of holiday freezer meals. Cook it low and slow with orange and spices until it falls apart, then freeze it in portions with a little of its cooking juice so it never dries out. On a busy night you simply crisp it in a hot skillet and turn it into tacos, rice bowls, quesadillas or a big tray of nachos for the family movie night.

You will need: 4 pounds boneless pork shoulder cut in large chunks, 1 orange (juice and halves), 1 onion, 6 garlic cloves, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon chili powder, 2 bay leaves, 2 teaspoons salt, 1 cup broth, plus tortillas, onion, cilantro and lime for serving.

How to make it: 1. Rub the pork with spices and salt and place in a slow cooker with onion, garlic, bay leaves, orange juice, orange halves and broth. 2. Cook on low 8 to 10 hours until very tender. 3. Shred and mix with some of the juices. 4. Cool and freeze in 1 pound bags with a few spoonfuls of juice for up to 3 months. 5. Thaw overnight and crisp in a hot skillet with a little oil until the edges brown.

Christmas Eve Tamales, Made in November

In many Mexican American families, Christmas Eve means a big pot of tamales, and the smartest cooks treat them as holiday freezer meals, made weeks ahead. A tamale party in November, with everyone spreading masa and folding husks around the table, fills the freezer for the whole season. Frozen tamales steam from frozen in about an hour and taste exactly like fresh ones. They are also the perfect thing to pull out when unexpected guests stop by with a bottle of something and a big appetite.

You will need: 1 package dried corn husks, 4 cups masa harina, 1 1/3 cups lard or shortening, 3 to 3 1/2 cups warm chicken broth, 2 teaspoons baking powder, 2 teaspoons salt, plus 4 cups shredded pork or chicken cooked in red chile sauce (or leftover carnitas with salsa roja).

How to make it: 1. Soak the husks in hot water for 30 minutes. 2. Beat the lard until fluffy, then beat in masa, baking powder, salt and broth until a spoonful floats in water. 3. Spread masa on each husk, add a spoonful of filling, fold the sides in and the bottom up. 4. Freeze uncooked or steamed tamales on a tray, then bag them for up to 4 months. 5. Steam from frozen, standing upright, for 75 to 90 minutes until the masa pulls cleanly from the husk.

Chicken Parmesan Cutlets, Breaded and Frozen

Chicken parmesan feels like a restaurant night, but the messy part, breading the cutlets, can be done weeks ahead like other holiday freezer meals. Bread a big batch, bake or fry them until crisp, and freeze them on a tray before bagging so they stay separate. Later you just lay them in a dish, add sauce and cheese and bake. Serve over spaghetti for a casual crowd or with a green salad when you want something lighter between holiday feasts.

You will need: 4 large boneless chicken breasts sliced into 8 thin cutlets, 1 cup flour, 3 eggs, 2 cups Italian breadcrumbs, 1/2 cup grated parmesan, salt and pepper, oil for frying, 3 cups marinara sauce, 2 cups shredded mozzarella, basil, plus spaghetti for serving.

How to make it: 1. Pound the cutlets thin and season them. 2. Dredge in flour, dip in beaten egg and press into breadcrumbs mixed with parmesan. 3. Pan fry 3 minutes per side or bake at 425 F for 15 minutes until golden. 4. Cool, freeze on a tray, then bag with parchment between layers for up to 3 months. 5. To serve, place frozen cutlets in a baking dish, top with marinara and mozzarella and bake at 400 F for 30 to 35 minutes.

Beef Stroganoff Sauce in Freezer Bags

Beef stroganoff tastes like a cozy winter evening, and the beef and mushroom sauce freezes wonderfully as long as you wait to add the sour cream. Like most holiday freezer meals, the base is best made now: freeze it flat, and on the night you need it, warm it up, stir in the sour cream and spoon it over buttered egg noodles that boil in eight minutes. It feels a little fancy for a weeknight, which is exactly why it is so welcome during a tiring holiday week.

You will need: 2 pounds beef sirloin or chuck cut into thin strips, 1 pound mushrooms, 1 onion, 3 garlic cloves, 3 tablespoons butter, 3 tablespoons flour, 2 1/2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, salt and pepper, plus 1 cup sour cream, egg noodles and parsley for serving.

How to make it: 1. Sear the beef in batches and set aside. 2. Cook onion, mushrooms and garlic in butter, stir in flour and add broth, Worcestershire and mustard. 3. Return the beef and simmer until tender, about 30 minutes. 4. Cool and freeze flat in bags for up to 3 months, without the sour cream. 5. Thaw overnight, reheat gently, stir in sour cream off the heat and serve over egg noodles.

Old World Cabbage Rolls for the Freezer

Cabbage rolls are a labor of love, which is exactly why they shine as holiday freezer meals: make them once and freeze a whole pan. Families with Polish, Ukrainian, Hungarian and Lebanese roots all have their own version, and many serve them on Christmas Eve or at big winter gatherings. Freezing actually helps: the cabbage leaves soften even more and the meat and rice soak up the tomato sauce. Reheat them slowly and they taste like they spent all day on a grandmother’s stove.

You will need: 1 large head green cabbage, 1 pound ground beef, 1/2 pound ground pork, 1 cup cooked rice, 1 onion finely chopped, 1 egg, 2 garlic cloves, 1 teaspoon paprika, salt and pepper, 1 can (28 ounces) crushed tomatoes, 1 can (8 ounces) tomato sauce, 2 tablespoons brown sugar, 1 tablespoon lemon juice.

How to make it: 1. Core the cabbage and simmer it whole, peeling off leaves as they soften. 2. Mix the meats, rice, onion, egg, garlic and seasoning. 3. Roll a spoonful of filling in each leaf, tucking in the sides. 4. Lay seam side down in a foil pan, cover with tomatoes and sauce mixed with sugar and lemon. 5. Freeze unbaked up to 3 months, thaw overnight and bake covered at 350 F for 90 minutes.

Holiday Freezer Meals in a Bag: White Bean Chicken Soup

Somebody always catches a cold during the holidays, and a bag of white bean chicken soup in the freezer is pure comfort. It is hearty, mild and creamy without cream, because a few mashed beans thicken the broth. Like all good holiday freezer meals, freeze it in quart bags laid flat and it thaws fast in a bowl of warm water. Serve it with crusty bread or cornbread, and stir in a handful of fresh spinach at the end to make it feel bright again.

You will need: 2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery ribs, 4 garlic cloves, 3 cans (15 ounces each) cannellini beans drained, 6 cups chicken broth, 3 cups cooked shredded chicken, 1 teaspoon dried thyme, 1 teaspoon cumin, 1 bay leaf, salt, pepper, lemon juice and spinach to finish.

How to make it: 1. Soften the onion, carrots, celery and garlic in olive oil. 2. Add beans, broth, thyme, cumin and bay leaf and simmer 20 minutes. 3. Mash about a cup of beans against the pot to thicken it, then add the chicken. 4. Cool completely, ladle into quart bags, remove the air and freeze flat for up to 3 months. 5. Thaw, reheat until steaming, then add spinach and a squeeze of lemon.

Holiday Freezer Meals for Christmas Morning: French Toast Bake

Christmas morning is for pajamas and presents, not standing at the griddle. A French toast bake assembled and frozen weeks ahead means you only have to slide it into the oven while the kids empty their stockings. Thick bread soaks up a cinnamon vanilla custard, and a crumbly brown sugar topping turns crisp in the oven. Add a bowl of berries and warm maple syrup and you have a breakfast that feels like a hotel brunch.

You will need: 1 loaf (16 ounces) brioche or challah cut into cubes, 8 eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/3 cup sugar, 2 teaspoons vanilla, 2 teaspoons cinnamon, pinch of salt; topping: 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup cold butter; maple syrup and berries for serving.

How to make it: 1. Spread the bread cubes in a buttered foil pan. 2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt and pour evenly over the bread. 3. Rub topping ingredients together and freeze in a separate bag. 4. Cover the pan tightly and freeze up to 2 months. 5. Thaw overnight in the fridge on Christmas Eve, sprinkle on the topping and bake at 350 F for 50 to 60 minutes until puffed and set in the center.

How to Label, Thaw and Bake Holiday Freezer Meals Safely

A freezer full of holiday freezer meals only helps if you know what is in it. Experts recommend freezing food at 0 degrees Fahrenheit or colder, which keeps food safe indefinitely, though most casseroles and soups taste best within two to three months. Label every pan with the dish name, date and baking directions, and keep a list on the fridge door. If you want more ideas for ordinary weeks after the holidays, look at our everyday freezer meals for busy weeknights. Above all, thaw in the fridge, never on the counter, and reheat until it is hot all the way through.

You will need: Heavy duty aluminum foil pans with lids, heavy duty foil, gallon and quart freezer bags, plastic wrap, masking tape or freezer labels, a permanent marker, a baking sheet for freezing bags flat, and an instant read thermometer.

How to make it: 1. Cool food completely in the fridge before freezing so it freezes quickly and evenly. 2. Wrap pans in plastic wrap, then foil, pressing out air to prevent freezer burn. 3. Label with name, date, oven temperature and time from frozen and from thawed. 4. Freeze bags flat on a baking sheet, then stand them up like files. 5. Thaw overnight in the fridge, or bake from frozen adding about 50 percent more time. 6. Reheat until the center reaches 165 F.