Kitchenware Leftover Beef Casserole


CorningWare 6002278 French White 4 Quart Oval Casserole W/Glass Cover

by CorningWare
Price: $37.95 Buy Now

  • Durable stoneware with tempered glass cover; resists chipping and cracking
  • Measures approximately 5 by 9 by 15 inches; limited 1-year warranty
  • 4-quart oval roaster for roasting, baking, serving, and storing

Product description

CorningWare French White 4-Quart Oval Roaster with Glass Cover

The original CorningWare bakeware which was first introduced in 1958, was made of a glass-ceramic material that could be used on the stove, in the oven and under the broiler. After World Kitchen acquired the brand in the late 1990's, CorningWare products were switched to ceramic stoneware production. Introduced later that year was the French White collection, which has been an all-time best seller among brides-to-be. The CorningWare stoneware collections can be used in conventional, convection and microwave ovens as well for storing food in the refrigerator and freezer. It washes easily by hand or in the dishwasher. Non-porous, stoneware won't absorb food odors and resists staining. And it's non-reactive so acid-based foods can be prepped or baked in it. CorningWare bakeware, a perfect blend of style and function, is designed to be used for convenient same-dish baking and serving, whether for casual or formal dining.

The recipe for a great dish starts, surprisingly, with a great dish! CorningWare French White bakeware proves that when it comes to food preparation, few things are more convenient than baking and serving in one dish. With its classic, fluted design, French White oven-to-table bakeware imparts a traditional elegance that is a perfect complement to any decor. Versatile yet stylish, CorningWare French White is simple...from start to finish!

  • Durable stoneware material designed for use in oven, microwave, refrigerator, and freezer.
  • CorningWare material resists chipping and cracking.
  • Non-porous surface does not absorb food odors, flavors, or stains.
  • The glass lid makes cooking, serving, and storing easy and convenient.
  • Limited 1-Year Warranty on CorningWare. Limited 2-Year Warranty on Pyrex Glass Covers.


Wash by hand or in automatic dishwasher. Load dishes to avoid bumping against other items during cycle. To remove gray or rust marks, clean with a non-abrasive cleanser. If scouring is necessary, use only plastic or nylon cleaning pads with non-abrasive cleansers. Do not allow stoneware dinnerware to soak/stand in water for an extended period of time. Applied heat after soaking may cause crazing.

CorningWare stoneware bakeware can be used for serving and reheating food. Some stoneware bakeware can be used in microwave, convection and pre-heated conventional oven. Some items may not be appropriate for specific uses. Review information on bottom of items prior to use.


World Kitchen, LLC promise to replace any stoneware bakeware item with a manufacturing defect within one year from date of purchase. Accidental breakage from impact is not covered. Incidental and consequential damages are expressly excluded. Some states do not allow the exclusion or limitation of incidental and consequential damages, so the foregoing limitation or exclusion may not apply to you. For this warranty to apply, the owner must follow the safety and usage instructions.

Product description

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Kitsap Sun

ELIZABETH SMOOTS | Stave off summer food poisoning 07/28/15, via Kitsap Sun

Use a food thermometer to measure the internal temperature of cooked foods such as meat, poultry and casseroles. • The correct minimum temperature for Casseroles and leftovers should be heated to at least 165 degrees F. • Cook eggs until the yolks

What to do with... tofu 07/26/15, via

It's a meal extender – those high levels of protein mean you can use less meat, poultry or fi sh in a meal.It also adds a textural component to a dish. Tofu is made If you are not using the whole packet straight away, put the leftover tofu in a

Leftover Casserole

Grandpa cooks leftovers into a casserole using pork butt, potatoes, onions and cheese.


Recipes for Leftovers

Recipes for Leftovers

Published by Company's Coming Publishing Limited 2015

ISBN 1896891748,9781896891743
158 pages

Save time, effort and money by making the most of your leftovers! Recipes For Leftovers includes practical recipes for turning leftover ingredients into tasty dishes your family will enjoy. Book jacket.

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Tasting Hawai'i With Moloka'i Chef James Temple: PAPRIKA ...

Most of the staple ingredients in Hawaiian cuisine are a result of foreign cultural influences. We have the Portuguese to thank for bringing paprika to Hawaii in the form of a salty-sweet paprika paste. Hawaii's famous Portuguese sausage is flavored with this paste known as "massa de pimentão" (see recipe below). Sweet red bell peppers are salt-cured into a paste and eventually became the standard way for the Portuguese to season and flavor poultry, meats, and pork sausage. Bay leaves and garlic are two other mainstay ingredients in Portuguese cuisine that Hawaii cuisine benefits from. Most Americans only use paprika over deviled eggs or on potato salad, and don't know that their are many ways to use this delicious spice. There are a few things to keep in mind when using paprika. When heated, this spice blossoms, exuding a sweet flavor with rich earthy undertones and a heat level that ranges from gentle to spicy-hot, depending on the variety. Most paprikas come from Hungary or Spain and are made from the same family of peppers, but only sweet, and hot paprikas are found here in the US. Generally when cooking with paprika, a lot is used. A good example are rubs and spice blends. Most spice blends have paprika as a main ingredient. Hungarian paprika is used in foods like kielbasa, chicken paprikás, and goulash, Hungarian paprika is especially good in rich dishes with sour cream, potatoes, egg noodles, cabbage, or meat. Spanish paprika differs from Hungarian paprika in that the chiles are dried over smoldering oak logs, giving them a smoky flavor with different heat levels from sweet, bittersweet, and hot. It's a key ingredient in paella, chorizo, and many tapas dishes. It's delicious wherever you'd like a smoky flavor like in the shrimp recipe below, but remember that smokiness can easily overwhelm a dish, so start experimenting by using only 1/4 to 1/2 teaspoon. Both Spanish and Hungarian paprika are generally better than the generic paprika found in US supermarkets. Spanish smoked paprika (preferably pimentón de la Vera) is mostly available in specialty groceries, but you should have no trouble finding sweet Hungarian paprika in most supermarkets unless you live on Moloka'i. Note: If heating paprika in oil, do so gently as it can burn easily. Paprika, like most spices, should last about 6 months if stored away from light and heat. Paprika Recipes:. Chicken Paprika is a classic Hungarian recipe. That's because it's an inexpensive comfort food in the form of a stew with a thick sour cream-paprika gravy/sauce. The Portuguese have taken this recipe to a higher level with more flavor and richness than the Hungarian version. 6 to 8 boneless, skin on, chicken thighs*, about 2 pounds, cut in half. Salt and freshly ground pepper to taste. 1 tablespoon olive oil. 3/4 cup dry white wine (use the white wine you like to drink). 2 large Yukon gold potatoes, cut into bite-size pieces. 1 large yellow onion, chopped. 2 large roasted red pepper from jar, cut into 3/4-inch strips. 1/4 cup Sweet Hungarian Paprika*. 2 cups homemade chicken stock or low-sodium canned chicken broth. 2 tablespoons chopped flat-leaf parsley leaves, for garnish. Rinse chicken pieces and pat dry. season all over with salt and pepper to taste. Heat a Dutch oven over medium-high heat and add olive oil and butter. Add chicken pieces, skin side down in a single layer being careful not to overcrowd the pot. If they don't all fit in the pot, divide the chicken into two batches. Cook, turning a couple of times, until pieces are browned on all sides, or until chicken is cooked through and juices run clear, about 15 to 20 minutes (don't burn the chicken). Transfer chicken pieces to a bowl and discard all but 1 tablespoon of rendered fat from pot. Deglaze the pot with the white wine and cook for 2 minutes over medium-high heat, scraping up any browned bits from the bottom of the pot and slightly reducing the wine. Add potatoes, carrots, celery, onion, red bell pepper, garlic and bay leaves to the Dutch oven and cook covered for about 10 to 15 minutes, or until everything is almost tender. Add the paprika and stir for about 30 seconds, being careful as paprika will scorch easily making it bitter. Now add the stock, and bring to a boil. Reduce heat to medium-low, then add.

Source: Tasting Hawai'i With Moloka'i Chef James Temple

Bing news feed

Casseroles are great meals to make ahead or reheat later - 07/23/15, via The Richmond Register

Preheat oven to 375 degrees. Coat a 3-qt.-casserole dish with cooking spray. In a large skillet, heat oil and sauté onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. In a large soup pot, cook noodles according to package ...

Leftovers and food safety - 07/20/15, via Philstar

It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination ... such as a whole turkey or beef roast than in less dense ...

Over a Cup of Coffee: Two New Casseroles - 06/27/15, via Craig Daily Press

This is one of our favorite sandwiches, and the leftovers can be warmed for lunch. Besides that, I made two new casseroles this week — because they were “different” and I could share them with you. The first, “Beef Casserole Covered with Mashed ...


  1. Leftover Casserole Recipe - This is a great way to use leftover ham, chicken, turkey or beef. A creamy soup mixture of meat, pasta, cheese and veggies provides a great next day casserole.
  2. Leftover Roast Beef Casserole Recipe - Make and share this Leftover Roast Beef Casserole recipe from
  3. Leftover+beef+casserole Recipes | Yummly Find Quick & Easy Leftover+beef+casserole Recipes! Choose from over 183 Leftover+beef+casserole recipes from sites like Epicurious and Allrecipes.
made as quickly as it was eaten
made as quickly as it was eaten
lunch. my special bolognaise pasta sauce over leftover rice, heated up in a microwave then topped with plastic fake cheese and grilled. the fake cheese makes a remarkably good white sauce when melted.
Photo by Key Foster on Flickr
Leftover Ms. Bento
Leftover Ms. Bento
Photo by lynn.gardner on Flickr
Beef and Lamb Shepherd's Pie with Guinness
Beef and Lamb Shepherd's Pie with Guinness
The main course for my St. Paddy's Day dinner with the wife, kids and my grandmother tonight, a beef and lamb Shepherd's Pie with a Guinness gravy. Although I ended up transferring this to a casserole this time, since I expected a good amount of leftovers and wanted to be able to fit the pan in the fridge, ordinarily I'd just finish this off right in the skillet I'd use to cook the stew in. Tried a trick suggested by the folks at Americas Test Kitchen, which involves using some baking soda to help tenderize the ground meat. Seems to have worked reasonably well, so I think I'll file that one away for later. Nikon D7000 w/Nikkor 50mm ƒ1/8 prime, 1/250s @ ƒ/16, ISO100. One SB-700, 24mm zoom, 1/4 power in 43" octabox behind the dish; second SB-700, full power, 85mm zoom, through a white umbrella camera left. Cropped (quite a bit) and color finishing in Aperture. Ingredients 1 lb. 90% lean ground beef 1 lb. ground lamb 1/2 tsp. baking soda 12-14 button mushrooms, roughly...
Photo by djwtwo on Flickr
Beef Casserole – Leftover Beef Recipe – .88¢ per serving
Beef Casserole – Leftover Beef Recipe – .88¢ per serving
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  • DowntownBistroM Hachis Parmentier is a french casserole of mashed potatoes and leftover beef stew layered together…

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