15 Back to School Freezer Meals

Let’s be honest—school nights can feel like a marathon. Between homework, sports, and finding that missing library book, making dinner can push any parent to the brink. That’s why I started filling my freezer with meals that are already prepped and ready to go. 

Imagine coming home to a hot, homemade dinner you barely have to think about—just heat, serve, and watch everyone gobble it up without a fuss.

These 15 back to school freezer meals are my ultimate sanity savers. They’re kid-friendly, budget-friendly, and designed for busy weeknights when you need something delicious in a hurry.

From hearty casseroles to cheesy pastas, every recipe freezes beautifully and reheats like a dream. Because you deserve to have dinner handled—without the last-minute scramble or the guilt of yet another drive-thru run.

Let’s dive into the 15 freezer favorites that make me feel like I’ve got it all together (even when I don’t).

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1. Freezer-Friendly Baked Ziti

Description:
This baked ziti is ooey-gooey, cheesy comfort food at its best—and it freezes perfectly in individual portions or as a whole pan for later.

Ingredients:

• 1 pound ziti pasta
• 1 pound ground beef or Italian sausage
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 teaspoon Italian seasoning
• Salt and pepper

Instructions:

1. Cook ziti in salted boiling water until just al dente; drain and set aside.
2. In a skillet, brown ground beef over medium heat. Drain any fat.
3. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer 5 minutes.
4. In a large bowl, combine cooked pasta, meat sauce, and ricotta cheese.
5. Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan.
6. Cover tightly with foil. Label and freeze up to 3 months.
7. To bake: Thaw overnight in fridge, then bake at 375°F (190°C) for 30–35 minutes until hot and bubbly.

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2. Chicken & Broccoli Rice Casserole

Description:
This cozy casserole is loaded with tender chicken, creamy rice, and hidden broccoli—so you get veggies in without complaints.

Ingredients:

• 2 cups cooked chicken, chopped
• 3 cups cooked rice
• 2 cups broccoli florets, lightly steamed
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• Salt and pepper

Instructions:

1. In a large bowl, combine chicken, rice, broccoli, soup, sour cream, half the cheese, salt, and pepper.
2. Mix well until everything is coated.
3. Spoon mixture into a greased 9×13-inch pan.
4. Sprinkle remaining cheese over top.
5. Cover tightly with foil and label. Freeze up to 3 months.
6. To cook: Thaw in refrigerator overnight. Bake at 350°F (175°C) for 30–40 minutes until heated through and cheese is melted.

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3. Make-Ahead Beef Burritos

Description:
These burritos are perfect for quick lunches or dinners. Just pull one out, microwave, and you have a protein-packed meal in minutes.

Ingredients:

• 1 pound lean ground beef
• 1 small onion, chopped
• 1 packet taco seasoning
• 1 can black beans, rinsed and drained
• 2 cups cooked rice
• 2 cups shredded cheddar or Mexican blend cheese
• 10 large flour tortillas

Instructions:

1. In a skillet, brown ground beef with onion until fully cooked; drain excess fat.
2. Stir in taco seasoning and 1/4 cup water. Simmer 3 minutes.
3. Lay tortillas flat. Spoon rice, beef mixture, black beans, and cheese evenly among them.
4. Roll into burritos, folding sides in tightly.
5. Wrap each burrito in foil or plastic wrap and freeze in a zip-top bag.
6. To reheat: Microwave wrapped burrito 2–3 minutes until hot.

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4. Freezer-Friendly Chicken Pot Pie

Description:
This classic pot pie is packed with tender chicken and veggies in a creamy sauce, all tucked under a flaky golden crust—pure comfort food.

Ingredients:

• 3 cups cooked chicken, cubed
• 2 cups frozen mixed vegetables
• 1 can cream of chicken soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 prepared pie crusts (store-bought or homemade)

Instructions:

1. In a large bowl, combine chicken, vegetables, soup, milk, garlic powder, and pepper.
2. Place one pie crust in a 9-inch disposable pie tin.
3. Pour filling into crust and spread evenly.
4. Top with second crust; crimp edges to seal and cut slits for venting.
5. Cover with foil and freeze up to 2 months.
6. To bake: Thaw overnight. Remove foil and bake at 400°F (200°C) for 35–40 minutes until crust is golden and filling is bubbly.

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5. Cheesy Freezer Breakfast Sandwiches

Description:
These breakfast sandwiches are great for busy mornings—just heat in the microwave and you’re out the door with a warm, protein-packed start.

Ingredients:

• 6 English muffins, split
• 6 large eggs
• 6 slices cheddar cheese
• 6 cooked sausage patties or slices of deli ham
• Salt and pepper

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin.
2. Crack an egg into each cup. Sprinkle with salt and pepper.
3. Bake 12–15 minutes until eggs are set.
4. Cool slightly, then assemble sandwiches: bottom muffin, egg, sausage or ham, cheese, top muffin.
5. Wrap each sandwich in foil or plastic wrap.
6. Freeze in a zip bag up to 2 months.
7. To reheat: Unwrap and microwave 1–2 minutes until heated through.

6. Honey Garlic Chicken Thighs

Description:
Tender, sweet, and savory, these chicken thighs come together in the slow cooker or oven—just thaw, dump, and cook. They’re juicy and perfect with rice or noodles.

Ingredients:

• 8 boneless, skinless chicken thighs
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper

Instructions:

1. In a bowl, whisk honey, soy sauce, ketchup, garlic, and pepper.
2. Place chicken thighs in a gallon-size freezer bag.
3. Pour sauce over chicken, seal bag, and gently squish to coat.
4. Label and freeze flat up to 3 months.
5. To cook: Thaw overnight. Cook in slow cooker on LOW 4–5 hours or bake at 375°F (190°C) for 30–35 minutes until chicken reaches 165°F internally.

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7. Freezer-Friendly Mini Meatloaves

Description:
These mini meatloaves bake in muffin tins for kid-sized portions you can freeze and reheat individually. They’re tender, flavorful, and great with mashed potatoes.

Ingredients:

• 1 1/2 pounds lean ground beef
• 1 cup breadcrumbs
• 1 egg
• 1/3 cup milk
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix all ingredients until fully combined.
3. Divide mixture into 12 greased muffin cups.
4. Bake 20–25 minutes until cooked through.
5. Cool completely, then wrap individually in foil or plastic wrap.
6. Freeze in a zip bag up to 3 months.
7. To reheat: Microwave 1–2 minutes per meatloaf or bake at 350°F for 15–20 minutes until hot.

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8. Freezer Chicken Enchiladas

Description:
These cheesy enchiladas are the perfect weeknight fix—just bake from frozen and dinner is served with hardly any effort.

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups shredded cheddar cheese
• 1 can (10 oz) enchilada sauce
• 8 flour tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder

Instructions:

1. In a bowl, mix chicken, 1 cup cheese, cumin, and chili powder.
2. Spoon filling onto each tortilla and roll tightly.
3. Place seam-side down in a greased 9×13-inch disposable pan.
4. Pour enchilada sauce over top and sprinkle with remaining cheese.
5. Cover tightly with foil and label. Freeze up to 2 months.
6. To bake: Thaw overnight. Bake covered at 375°F (190°C) for 25–30 minutes until hot and bubbly.

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9. Freezer-Friendly Lasagna Rolls

Description:
These lasagna rolls are individually portioned and easier to serve than a big casserole. Just bake what you need and pop the rest back in the freezer.

Ingredients:

• 12 lasagna noodles
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 jar (24 oz) marinara sauce
• 1 teaspoon Italian seasoning

Instructions:

1. Cook lasagna noodles according to package directions; drain and cool.
2. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, and Italian seasoning.
3. Lay each noodle flat and spread with 2–3 tablespoons filling.
4. Roll up tightly and place seam-side down on a parchment-lined tray.
5. Freeze rolls until firm, then transfer to a freezer bag.
6. To bake: Place desired rolls in a dish, cover with sauce and extra cheese. Bake at 375°F (190°C) for 30–35 minutes until heated through.

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10. Freezer Vegetable Soup

Description:
Packed with colorful veggies and beans, this hearty soup is ready whenever you need a warm, comforting dinner—just reheat and serve with bread.

Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper

Instructions:

1. Combine all ingredients in a large bowl.
2. Divide into freezer-safe containers or bags.
3. Label and freeze up to 3 months.
4. To cook: Thaw overnight. Simmer in a pot over medium heat 20–25 minutes or until vegetables are tender.

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11. Freezer Chicken Alfredo Bake

Description:
Rich, creamy Alfredo sauce coats tender pasta and chicken in this comforting casserole. Make it ahead, freeze, and bake on the busiest school nights.

Ingredients:

• 1 pound penne pasta
• 3 cups cooked chopped chicken
• 2 cups Alfredo sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper

Instructions:

1. Cook pasta until just al dente; drain and cool slightly.
2. In a large bowl, combine pasta, chicken, Alfredo sauce, and 1 cup mozzarella.
3. Season with salt and pepper.
4. Transfer to a greased 9×13-inch disposable pan.
5. Top with remaining mozzarella and Parmesan.
6. Cover tightly with foil, label, and freeze up to 2 months.
7. To bake: Thaw overnight. Bake at 350°F (175°C) for 25–30 minutes until hot and bubbly.

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12. Freezer Breakfast Burritos

Description:
Perfect for quick breakfasts or dinners, these hearty burritos are filled with eggs, sausage, and cheese. Just warm and enjoy.

Ingredients:

• 10 large flour tortillas
• 10 eggs
• 1 pound breakfast sausage
• 2 cups shredded cheddar cheese
• Salt and pepper

Instructions:

1. In a skillet, cook sausage until browned; set aside.
2. Scramble eggs with salt and pepper until just set.
3. Lay out tortillas. Divide eggs, sausage, and cheese evenly.
4. Roll into burritos, tucking in the sides.
5. Wrap each burrito in foil or plastic wrap.
6. Freeze in a zip bag up to 2 months.
7. To reheat: Microwave 1–2 minutes until heated through.

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13. Freezer-Friendly Sloppy Joe Mix

Description:
Sloppy Joes are always a kid favorite—and this homemade version freezes perfectly. Just thaw, reheat, and pile onto buns.

Ingredients:

• 2 pounds lean ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 1 can (15 oz) tomato sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper

Instructions:

1. In a large skillet, cook beef, onion, and bell pepper until beef is browned; drain fat.
2. Stir in tomato sauce, ketchup, brown sugar, Worcestershire, garlic powder, salt, and pepper.
3. Simmer 10 minutes until thickened.
4. Cool completely, then divide into freezer bags or containers.
5. Freeze up to 3 months.
6. To reheat: Thaw overnight, then warm in a saucepan over medium heat. Serve on buns.

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14. Freezer BBQ Pulled Pork

Description:
Tender, saucy pulled pork makes the easiest dinner—just reheat and pile onto buns or baked potatoes.

Ingredients:

• 3–4 pound pork shoulder
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper

Instructions:

1. Season pork with salt, pepper, and smoked paprika.
2. Place in slow cooker with broth and half the BBQ sauce.
3. Cook on LOW for 8 hours until pork is fall-apart tender.
4. Shred meat with two forks, stir in remaining BBQ sauce.
5. Cool, portion into freezer bags, and freeze up to 3 months.
6. To reheat: Thaw and warm in a pot or microwave.

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15. Freezer-Friendly Stuffed Shells

Description:
These cheesy stuffed pasta shells are a guaranteed hit. Freeze them uncooked, then bake for a bubbling, delicious dinner any night of the week.

Ingredients:

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 jar (24 oz) marinara sauce
• 1 teaspoon Italian seasoning

Instructions:

1. Cook shells until al dente; drain and cool.
2. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, and Italian seasoning.
3. Fill each shell with 2–3 tablespoons cheese mixture.
4. Spread half the marinara sauce in a disposable baking dish.
5. Arrange stuffed shells over sauce. Top with remaining sauce and cheese.
6. Cover tightly with foil and freeze up to 2 months.
7. To bake: Thaw overnight. Bake at 375°F (190°C) for 30–35 minutes until hot.