21 Freezer-Friendly Fall Meals to Prep in Advance

Fall is the perfect time to fill your freezer with hearty meals that taste like home. These recipes use seasonal ingredients and freeze really well so you can make big batches when you have time. Most of these reheat perfectly and actually taste better after sitting in the freezer cause the flavors have time to blend together. Great for busy weeknights when you don’t feel like cooking from scratch.

Beef and Vegetable Stew

This classic stew gets better every time you reheat it. The beef gets super tender and all the vegetables soak up the rich broth. You can throw in whatever vegetables you got – carrots, potatoes, celery, mushrooms. Freeze it in portions so you can thaw just what you need. Perfect for cold nights when you want something that’ll warm you up from the inside. Find the recipe here.

Chicken and Dumplings

The dumplings might get a little soft when you freeze and reheat but they still taste amazing. This is pure comfort food that reminds you of being sick as a kid. You can make the whole thing ahead or just prep the chicken base and add fresh dumplings when you reheat. Either way works fine. Great for when you need something that feels like a hug in a bowl. Find the recipe here.

Turkey Chili

Ground turkey makes this lighter than regular chili but just as filling. Add whatever beans you like – kidney, black, pinto all work good. The flavors get way better after freezing which makes this perfect for meal prep. You can freeze it in freezer bags laying flat to save space. Top with cheese and sour cream when you serve it. Find the recipe here.

Butternut Squash Soup

This soup is so smooth and creamy even without actual cream. The butternut squash gets all sweet and nutty when you roast it first. You can make huge batches since squash is cheap in fall. Freezes perfectly and reheats without separating. I always make extra cause this disappears fast. Perfect starter for Thanksgiving or just a cozy dinner. Find the recipe here.

Pumpkin Lasagna

Using pumpkin instead of tomato sauce makes this feel really seasonal. The pumpkin layer is creamy and slightly sweet which goes perfect with the cheese and pasta. This takes some time to assemble but you can make several and freeze them before baking. Just add extra time if you’re baking from frozen. Great for feeding a crowd or having ready-made dinners. Find the recipe here.

Apple Cider Braised Pork

The apple cider makes this pork so tender and gives it amazing fall flavors. The sauce reduces down while cooking and gets all thick and glossy. This reheats really well and the meat stays moist even after freezing. Serve over mashed potatoes or rice to soak up all that good sauce. Perfect for Sunday dinner that you can enjoy again later. Find the recipe here.

Sweet Potato and Black Bean Enchiladas

These are hearty enough that meat-eaters won’t miss the beef. The sweet potatoes get all caramelized and the black beans add protein. Roll them up tight and freeze in a casserole dish covered with enchilada sauce. The tortillas might get a little soft but that’s how enchiladas are supposed to be anyway. Top with cheese before reheating. Find the recipe here.

Stuffed Bell Peppers

These look fancy but are actually pretty simple to make ahead. Stuff peppers with a mixture of rice, ground meat, and vegetables. They freeze well before or after cooking. If you freeze them raw, just add extra cooking time. The peppers get tender and sweet while everything inside stays flavorful. Good way to use up peppers when they’re on sale. Find the recipe here.

Chicken Pot Pie

This is the ultimate comfort food and freezes perfectly. You can make individual ones or big family-size pies. The crust might need a few extra minutes in the oven if you’re baking from frozen but it still comes out flaky. The filling with chicken, vegetables, and creamy sauce never gets old. Perfect for when you want something special but don’t have time to cook. Find the recipe here.

Moroccan Lamb Tagine

The warm spices in this make your house smell incredible. Lamb gets super tender when braised slow and the dried fruits add sweetness. This is different enough to be interesting but still comforting. The flavors actually improve after freezing which makes it perfect for meal prep. Serve over rice or couscous to soak up the sauce. Find the recipe here.

Harvest Vegetable Curry

Pack this with whatever fall vegetables you can find – squash, sweet potatoes, Brussels sprouts, carrots. The coconut milk makes it creamy and rich. This is a good way to use up vegetables that are getting soft. Vegetarians love it but it’s filling enough for everyone. The curry spices warm you up on cold nights. Find the recipe here.

Maple Glazed Salmon with Root Vegetables

The maple glaze on the salmon caramelizes and gets all sticky and sweet. Roast root vegetables like carrots, parsnips, and potatoes alongside. Everything can be prepped ahead and frozen in portions. The vegetables reheat better than the fish so you might want to cook fresh salmon and just prep the vegetables ahead of time. Find the recipe here.

Slow Cooker Chicken and Rice Casserole

This is basically a complete meal in one dish. The rice cooks right in with the chicken and vegetables so everything absorbs all those good flavors. You can prep the ingredients ahead and freeze in slow cooker bags. Just dump in the crockpot when you’re ready. Perfect for busy days when you want to come home to dinner ready. Find the recipe here.

Stuffed Acorn Squash

These look beautiful and taste even better. Stuff halved acorn squash with a mixture of rice, sausage, and vegetables. They freeze well before cooking – just wrap individually. The squash gets sweet and tender while the stuffing stays flavorful. These are perfect for fall dinners that feel special but aren’t too much work. Find the recipe here.

Turkey Meatball Soup

The meatballs stay tender even after freezing and the broth is packed with vegetables. This is lighter than beef meatballs but still really satisfying. You can make huge batches of meatballs and freeze them separately to add to different soups. Kids love the meatballs floating in the broth. Great for sick days or cold nights. Find the recipe here.

Pork and Apple Stuffing Bake

This tastes like Thanksgiving in a casserole dish. The pork stays moist and the apples get sweet and soft. The stuffing on top gets crispy which gives nice texture contrast. You can make this with leftover pork or cook it fresh. Either way it freezes great and reheats without drying out. Perfect for fall comfort food cravings. Find the recipe here.

Roasted Vegetable and Quinoa Bowls

These are healthy but still filling and satisfying. Roast whatever vegetables are in season and serve over quinoa with a good sauce. Everything can be prepped ahead and frozen in portions. Just reheat and add fresh greens or avocado when you serve. Great for when you want something nutritious but don’t have time to cook every night. Find the recipe here.

Chicken and Sweet Potato Stew

The sweet potatoes make this stew naturally sweet and creamy without adding cream. They break down a little while cooking which thickens the broth naturally. This is hearty enough for dinner but not too heavy. The flavors blend together perfectly after freezing. Serve with crusty bread for soaking up the broth. Find the recipe here.

Sausage and Kale Pasta Bake

The sausage adds tons of flavor and the kale wilts down and gets tender. This is a complete meal with protein, vegetables, and carbs all in one dish. The pasta might get a little soft after freezing but that’s fine for a baked dish. Top with cheese before reheating. Perfect for feeding teenagers or anyone who needs a hearty meal. Find the recipe here.

Beef and Mushroom Stroganoff

The sour cream sauce might separate a little when you freeze it but just stir it back together when reheating. The beef gets incredibly tender and the mushrooms add so much flavor. This is rich and comforting without being too heavy. Serve over egg noodles or rice. The sauce reheats perfectly and tastes even better the second time around. Find the recipe here.

Pumpkin Spice Chicken Curry

This is way more interesting than regular chicken curry but still familiar enough that picky eaters will try it. The pumpkin makes the sauce creamy and the warm spices are perfect for fall. The chicken stays tender even after freezing and the sauce doesn’t separate. Serve over rice with naan bread if you’re feeling fancy. Perfect for when you want something different but still comforting. Find the recipe here.