Making freezer meals has been the biggest time-saving strategy for me in the kitchen. Although the two days that my neighbor Christie and I take to assemble them every few months are exhausting, they are well worth it. Not only for the time saved but also in the brain space saved in not having to think of supper ideas for more than a month.
For our freezer meals, we have a standard list of recipes that we usually stick to, like Sloppy Joes, Chicken Taco Soup, Pesto Minestrone, Garden Taco Rice, and Pizza Casserole. We always throw in a few chicken recipes and some salmon ones but we also like to try at least two new recipes every time. We enjoy finding new favorites to add to our regulars.
Last week, we had one of our most successful freezer meal sessions yet thanks to being more organized than usual, and this Mixed Bean Casserole is one of the new recipes we created.
This is another recipe that can go from the freezer to the crockpot and is gluten and dairy-free. Freezer to crockpot recipes are a huge time saver for me, especially on days with appointments. I also like that this casserole is a healthy one and my kids will eat it.
The day I took this meal out of the freezer to make it for the first time, something unintentionally happened. I had it in the crockpot ready to serve and when my husband arrived home, I went upstairs to take an important phone call. I came downstairs a short while later to join my husband and kids, who he had brought out flour tortillas, sour cream, and cheese. They were using my casserole as a wrap filling, genius!
Though this idea had not occurred to me, the kids really enjoyed them the next day as leftovers in wraps again. Whether you choose to serve this as a wrap filling or as a casserole, it’s healthy and hearty.
Slow-Cooker Mixed Bean Casserole Recipe:
1 – 14 oz. can pinto beans (I used a can of chili style pinto beans)
1 – 19 oz. can black beans
4 Tbsp. taco seasoning*
2 1/2 cups of salsa
1 1/4 cups of frozen corn
1 sweet potato, cubed
*I prefer to make my own taco seasoning so that I can ensure that it is gluten-free and low in sodium but feel free to use a store-bought gluten-free blend.
Mix everything together and place it in a large resealable freezer bag. Remove the air and seal before laying flat and putting it in the freezer. On the day of cooking, thaw, and cook in the slow cooker on low for 6 hours.
Other Family-Friendly Recipes:
If you are looking for other recipes that can go from the freezer to the crockpot, you can find 12 gluten-free freezers to crockpot recipes here.
For other ideas and recipes, you may be interested in following my Crock Pot Recipes or Freezer Meals boards on Pinterest. Or you may want to follow my Gluten-Free Recipes board.
Follow Sharla Kostelyk’s board Crock Pot Recipes on Pinterest.
- 1 - 14 oz. can pinto beans I used a can of chili style pinto beans
- 1 - 19 oz. can black beans
- 4 Tbsp. taco seasoning*
- 2 1/2 cups of salsa
- 1 1/4 cups of frozen corn
- 1 sweet potato cubed
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Mix everything together and place it in a large resealable freezer bag. Remove the air and seal before laying flat and putting it in the freezer. On the day of cooking, thaw, and cook in the slow cooker on low for 6 hours.
*I prefer to make my own taco seasoning so that I can ensure that it is gluten-free and low in sodium but feel free to use a store-bought gluten-free blend.
