12 Make-Ahead Freezer-Friendly Holiday Sides

Future-you will be so grateful. These 12 make-ahead, freezer-friendly holiday sides — from mashed potatoes to gravy to dinner rolls — mean less chaos on the big day and more time at the table.

Each recipe below comes with a photo, a full ingredient list with quantities, and simple step-by-step instructions. Pin this post for later and let’s get cooking!

1. Make-Ahead Mashed Potatoes

Creamy, reheatable, and better the next day — the ultimate do-ahead side.

Ingredients

• 5 lbs Yukon Gold potatoes
• 8 oz cream cheese
• 1/2 cup butter
• 1 cup sour cream
• 1/2 cup milk
• 2 tsp salt
• 1 tsp garlic powder

Instructions

1. Boil the potatoes in salted water until fork-tender, 20-25 minutes.
2. Drain and mash with the cream cheese and butter.
3. Beat in the sour cream, milk, salt, and garlic powder.
4. Cool completely, then freeze in portions up to 3 months.
5. Thaw overnight in the fridge.
6. Reheat in a slow cooker on LOW 2-3 hours, stirring once.

2. Freezer Sausage Stuffing

Savory, herby stuffing that freezes beautifully — just thaw and bake.

Ingredients

• 1 lb bulk sausage
• 1 onion, diced
• 3 celery stalks, diced
• 12 cups dried bread cubes
• 2 cups chicken broth
• 2 eggs, beaten
• 1 tsp poultry seasoning
• 1/2 tsp salt

Instructions

1. Brown the sausage; add the onion and celery and cook 5 minutes.
2. Toss with the bread cubes, broth, eggs, and seasonings.
3. Cool completely and pack into freezer bags; freeze up to 3 months.
4. Thaw overnight in the fridge.
5. Transfer to a baking dish and bake at 350°F for 30 minutes.
6. Cover with foil if browning too fast.

3. Sweet Potato Casserole (Freezer-Friendly)

Candied, creamy, and marshmallow-topped — assemble now, bake later.

Ingredients

• 4 lbs sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 2 cups mini marshmallows

Instructions

1. Boil or roast the sweet potatoes until tender; peel and mash.
2. Mix with brown sugar, butter, milk, vanilla, and cinnamon.
3. Spread in a freezer-safe baking dish and cool completely.
4. Wrap tightly and freeze up to 3 months (hold the marshmallows).
5. Thaw overnight; top with marshmallows.
6. Bake at 350°F for 25-30 minutes until bubbly and golden.

4. Make-Ahead Gravy

Silky, lump-free gravy made days ahead — one less thing to stress about.

Ingredients

• 1/2 cup butter
• 1/2 cup flour
• 4 cups turkey or chicken broth
• 1 tsp poultry seasoning
• 1/2 tsp black pepper
• 1/4 cup heavy cream

Instructions

1. Melt the butter in a saucepan and whisk in the flour.
2. Cook 2-3 minutes until golden.
3. Gradually whisk in the broth.
4. Simmer 5-7 minutes until thickened; stir in seasonings and cream.
5. Cool and refrigerate up to 5 days or freeze up to 3 months.
6. Reheat gently, whisking; thin with broth if needed.

5. Green Bean Casserole (Make-Ahead)

Assemble the classic days early — just add the crunchy topping before baking.

Ingredients

• 2 lbs green beans, trimmed
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar
• 1 can crispy fried onions

Instructions

1. Blanch the green beans 4 minutes; drain and cool.
2. Mix the soup, milk, and cheddar; fold in the beans.
3. Pour into a freezer-safe dish; cool completely.
4. Wrap and freeze up to 2 months (hold the fried onions).
5. Thaw overnight in the fridge.
6. Bake at 350°F for 25 minutes; top with fried onions and bake 5 minutes more.

6. Freezer Dinner Rolls

Pillowy, buttery rolls from your freezer — taste like you baked all day.

Ingredients

• 1 cup warm milk
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1/3 cup melted butter
• 1 egg
• 3 1/2 cups flour
• 1 tsp salt

Instructions

1. Proof the yeast in warm milk with sugar for 5 minutes.
2. Mix in the butter, egg, flour, and salt; knead 8 minutes.
3. Rise 1 hour until doubled.
4. Shape into 15 rolls and place in a greased pan.
5. Freeze solid on a tray, then bag up to 3 months.
6. Thaw and rise 2 hours; bake at 375°F for 15-18 minutes.

7. Butternut Squash Gratin

Creamy, cheesy layers of squash — elegant enough for the holiday table.

Ingredients

• 3 lbs butternut squash, sliced thin
• 1 cup heavy cream
• 1 cup Gruyère, shredded
• 1/2 cup Parmesan
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper

Instructions

1. Preheat the oven to 375°F and grease a baking dish.
2. Layer the squash slices, sprinkling with garlic, thyme, salt, and pepper.
3. Pour the cream over and top with both cheeses.
4. Cover with foil and bake 40 minutes.
5. Uncover and bake 20 minutes more until golden.
6. Cool 10 minutes; can be assembled a day ahead and baked before serving.

8. Make-Ahead Cranberry Sauce

Bright, tangy, and infinitely better than canned — keeps for weeks.

Ingredients

• 4 cups fresh cranberries
• 1 cup sugar
• 1 cup orange juice
• 1 orange, zested
• 1 cinnamon stick

Instructions

1. Combine everything in a saucepan.
2. Bring to a boil, then simmer 10-12 minutes until the berries burst.
3. Remove the cinnamon stick.
4. Cool completely.
5. Refrigerate up to 2 weeks or freeze up to 3 months.
6. Serve chilled or at room temperature.

9. Cornbread Dressing (Freezer-Friendly)

Southern-style cornbread dressing that freezes like a dream.

Ingredients

• 6 cups cornbread, cubed and dried
• 1 onion, diced
• 2 celery stalks, diced
• 1/2 cup butter
• 2 cups chicken broth
• 2 eggs, beaten
• 1 tsp sage

Instructions

1. Sauté the onion and celery in butter until soft.
2. Toss with the cornbread cubes, broth, eggs, and sage.
3. Cool completely and pack into freezer bags; freeze up to 3 months.
4. Thaw overnight in the fridge.
5. Bake in a greased dish at 350°F for 30-35 minutes.
6. Top with extra butter for a golden crust.

10. Creamed Corn Casserole

Sweet, creamy, and comforting — the slow-cooker-friendly side everyone loves.

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 8 oz cream cheese
• 1/2 cup butter
• 1/4 cup milk
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

1. Combine everything in a slow cooker.
2. Cook on LOW 3-4 hours, stirring once.
3. Or bake at 350°F for 30 minutes in a greased dish.
4. Stir well before serving.
5. Can be prepped and refrigerated 2 days ahead.
6. Reheat gently, adding a splash of milk if needed.

11. Roasted Root Vegetables (Prep-Ahead)

Caramelized, honey-glazed roots — chop ahead, roast day-of.

Ingredients

• 3 lbs mixed root vegetables (carrots, parsnips, turnips)
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper

Instructions

1. Peel and chop the vegetables up to 3 days ahead; store in water in the fridge.
2. Drain and pat dry before roasting.
3. Toss with olive oil, honey, herbs, salt, and pepper.
4. Roast at 425°F for 30-35 minutes, turning once.
5. Serve hot.
6. Leftovers reheat beautifully in a hot oven.

12. Make-Ahead Mac & Cheese

Ultra-creamy and freezer-friendly — the side dish that doubles as a main event.

Ingredients

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 1 tsp mustard powder
• 1/2 tsp paprika

Instructions

1. Cook the macaroni 1 minute less than package directions; drain.
2. Make a roux with butter and flour; whisk in the milk until thickened.
3. Melt in the cheddar, mustard powder, and paprika.
4. Fold in the macaroni and pour into a freezer-safe dish.
5. Cool, wrap, and freeze up to 3 months.
6. Thaw overnight; bake at 350°F for 30 minutes until bubbly.

Which Will You Try First?

With 12 delicious options, there’s something here for every craving. Save this post, share it with a fellow food lover, and tell us your favorite in the comments!