Slow Cooker Freezer Meals // Freezer Meals 101

 Chicken Cordon Bleu Casserole

Course: Main Course
Cuisine: French
Keyword: chicken, chicken cordon bleu
Servings: 6
Calories: 467 kcal
Ingredients
  • 1 lb. boneless, skinless chicken breasts cubed
  • 16 oz. deli ham
  • 10.75 oz. can cream of chicken soup
  • 1 box of instant stuffing
  • ¼ cup butter
  • 1 cup milk
  • 2 cups shredded Swiss cheese divided
Instructions
Assembly Instructions:

  1. Cut the chicken into bite-sized pieces. Place it into a large resealable freezer bag.

  2. Melt the butter. In a small bowl, combine the cream of chicken soup with butter and milk.

  3. Pour half of the soup mixture over the chicken.

  4. Cut the lunchmeat into bite-sized pieces. Add half of the ham on top of the chicken.

  5. Top with 1 cup of Swiss cheese.

  6. Add ½ the box of stuffing on top of the cheese.

  7. Layer the remaining ham, cheese, and stuffing into the bag.

  8. Remove the excess air from the bag and seal.

  9. Put the remaining 1 cup of Swiss cheese in a medium freezer bag. Seal the bag and staple it to the large bag above the fold.

  10. Freeze.
Cooking instructions:
  1. Take the bag out of the freezer to thaw.
  2. Dump into the slow cooker.
  3. Cook on low for 4 hours.

  4. Top with remaining Swiss cheese in the last 30 minutes.


  • Tater Tot Casserole with Beef and Veggies
    Course: Main Course
    Cuisine: American
    Keyword: tater tot casserole
    Servings: 8 servings
    Calories: 569 kcal
    Ingredients
    • 750 g bag frozen tater tots
    • 1 lb. lean ground beef browned
    • 1 cup diced onion
    • 2 cups frozen mixed vegetables
    • 10.5 oz. can cream of mushroom soup
    • 1 cup evaporated milk
    • 1 clove garlic minced
    • 1/4 tsp. dry mustard powder
    • salt and pepper to taste
    • 2 cups cheddar cheese shredded
    Instructions
    Assembly instructions:

    1. Brown ground beef and cool slightly.

    2. Place beef in a large resealable freezer bag.

    3. Add the chopped onion and mixed vegetables.

    4. In a mixing bowl, stir together soup, evaporated milk, garlic, and seasonings. Pour into the bag over the other ingredients.

    5. Place the shredded cheese in a medium freezer bag.

    6. Remove the excess air from both bags, seal, and staple together above the fold.

    7. Freeze.
    Crock pot cooking instructions:
    1. Thaw.

    2. Dump the contents of the large bag into the slow cooker. Cook on high for 3-4 hours or 6 hours on low.

    3. Top with cheese near the end of cooking.
    4. Serve.
    Oven cooking instructions:
    1. Thaw.

    2. Place contents of the large bag in a 9x13 casserole dish. Top with cheese. Bake at 400° for 30 minutes.

    3. Serve.


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