Make Ahead and Freeze Recipes for Your Passover Seder

Easter is coming! This ancient Jewish holiday celebrates the liberation of the Israelites from slavery in Egypt, and you know what that means – it’s time to get together with your loved ones, tell the story of the Exodus and celebrate as if there was no tomorrow! But let’s face it, preparing a Passover Seder can be a lot of work. That’s why we’ve rounded up 10 make-ahead recipes and freezing tips, so you can spend less time stressing out in the kitchen and more time enjoying the festivities. Let’s prepare to skip the competition and create a Seder dinner that will be the talk of the town!

But first a tip for the freezer. To keep items tasting fresh and to avoid “freezer burn”, make sure each item is completely cooled, then sealed tightly with heavy-duty aluminum foil (so no moisture can enter) and place it in the freezer. When it’s ready to use, move it from the freezer to the fridge 24 hours before you need it (it takes about that long to thaw in the fridge). Then bring it back to room temperature and warm it gently.

10 recipes to prepare for your Passover seder.

1. Matzah ball soup

Matzah ball soup is a classic Passover dish and a Seder dinner staple. The key to a great matzah ball soup is tender, fluffy matzo balls, but guess what? You CAN make them ahead and store them in the fridge for up to three days or in the freezer for a few months. You can keep them dry or in soup broth. If kept on their own, simply reheat the soup and drop the frozen matzah balls into it until you get a hot broth, no need to thaw.

2. Gefilter the fish


Gefilte fish is another traditional Passover dish that is often served during the Seder dinner. Making gefilte fish from scratch can be time consuming, but you can make it ahead and freeze it for later. Simply shape the fish mixture into balls or loaves, wrap tightly in plastic wrap and foil, and freeze for up to three months. To serve, thaw the gefilte fish in the fridge overnight, slice and serve cold with horseradish.

Another option for simple gefilte fish that some think tastes better than homemade is to buy frozen prepared gefilte fish loaves and simply boil them a day or two before. It’s best to let it rest in the fridge for at least a day before slicing and serving.

3. Chest

Beef brisket is a favorite Passover dish that is often slow-cooked for hours to achieve tender, flavorful meat. To save time and effort, you can prepare the breast in advance and freeze it. After cooking, let the brisket cool to room temperature and cut into slices. Place the slices in a freezer-safe container or zip-top bag with the cooking liquid and freeze for up to three months. To reheat, thaw brisket in refrigerator overnight and reheat in 350°F oven for 15-20 minutes.

4. Potato Kugel

Kugels of all kinds are great for making ahead, but these potato kugel cups make it really easy to freeze them in individual servings. Slightly undercooked, cool completely, wrap tightly and freeze. Thaw at room temperature, reheat uncovered at 375°F for 10 minutes. Same goes for these broccoli and cauliflower kugel cups as well as this butternut squash kugel. You really can just fill your freezer with kugel and have the perfect side dish anytime.

5. Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes are a tasty and satisfying Passover side dish that can be made ahead. After mashing the potatoes, let them cool to room temperature and transfer them to a freezer-safe container or zip-top bag. Freeze for up to three months. To reheat, thaw mashed potatoes in refrigerator overnight and reheat in microwave or on stovetop over medium heat, stirring occasionally. Add a little milk or cream to restore smoothness, if necessary.

6. Braised Ribs with Tomatoes and Mushrooms

If you don’t like the brisket or want something a little smaller, go with short ribs. They are also great for low and slow cooking and for making ahead and freezing. This recipe can even be made in the slow cooker for a make-and-forget dinner, double the recipe and freeze the extra portion.

7. Chicken Marbella

This savory chicken is marinated in wine and cooked with dried fruit, making it the perfect party dish. It’s also great to make in advance.

Chicken Marbella can be frozen fully cooked or in the marinade for up to 3 months. Allow the chicken to thaw in the refrigerator overnight before cooking or reheating.

8. Flourless Chocolate Cake

Flourless Chocolate Cake is a rich and decadent Passover dessert that’s easy to make ahead. After baking, let the cake cool to room temperature and wrap it tightly in plastic wrap and foil. Freeze for up to three months. To serve, thaw cake in refrigerator overnight and bring to room temperature before slicing and serving.

This Passover will be your easiest, with all these pre-prepared recipes by the time you get to your seder, you can sit and lie down all the way through the seder.