Making freezer meals has been the biggest time saving strategy for me in the kitchen. Although the two days of assembling that my neighbour Christie and I do every few months are exhausting, they are well worth it in not only 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 so that we can find new favourites 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 one of the new recipes we created.
This is another recipe that can go from the freezer to the crock pot and is gluten and dairy free. Freezer to crock pot recipes are a huge time saver for me, especially on days when there are appointments to be at. 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 for the first time, something unintentional happened that created another way to serve it. I had it in the crock pot ready to serve and when my husband arrived home, I had to go upstairs to take an important phone call so he and the kids started supper without me. When I came downstairs a short while later to join them, he had brought out flour tortillas, sour cream and cheese and was using my casserole as a wrap filling!
Though serving these as a wrap had never occurred to me, the kids enjoyed them and the next day asked if they could have the leftovers in wraps. 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 in a large resealable freezer bag. Remove the air and seal before laying flat and putting 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 crock pot, you can find 12 gluten free freezer to crock pot 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 in a large resealable freezer bag. Remove the air and seal before laying flat and putting 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.
