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How to Use Le Creuset Petite Casserole

Updated February 21, 2017

A mainstay of French chefs for nearly a century, Le Creuset casserole dishes are versatile and durable. Le Creuset petite casserole dishes are perfect for making individual portions as well as dips, condiments and salsas. Since these enamelled casserole dishes come with lids, they can also be used to store leftovers in the refrigerator. Finding recipes for individual servings can be tricky, but you can use regular casserole recipes by making a few simple modifications.

Prepare your traditional casserole recipe as prescribed in the recipe. Any casserole recipe that you would normally bake in a large casserole dish will work for Le Creuset petite casseroles.

Spray the Le Creuset petite casserole dishes with vegetable oil spray. Vegetable spray will keep the ingredients from baking on to the casserole dishes, which will make clean-up much easier.

Fill the individual casserole dishes with the prepared food. If your recipe made too much filling for your petite casseroles, use another baking pan for baking the rest of the food. Bread pans are a good middle-sized pan you can use for baking superfluous filling.

Place the petite casseroles on a rimmed baking tray to make it easy to get them in and out of the oven. This also helps to prevent spills in the oven, keeping the bottom of your oven clean. The baking tray will be heavy, so take care and use both hands when you place the baking tray in the oven.

Set your oven's timer. Reduce the recipe's baking time by half, and check on the casseroles to make sure they are done before you pull them out of the oven. The casseroles should be bubbling and any topping, such as cheese or breadcrumbs, should be golden brown.

Place the petite casseroles' lids on the dishes for storing food in the refrigerator. The lids fit tightly, so you won't have to worry about the food drying out.

Things You'll Need

  • Le Creuset petite casserole dishes
  • Vegetable spray
  • Baking tray
  • Kitchen timer
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About the Author

Rachel Terry has a Bachelor of Arts in English from Brigham Young University. She has been a freelance writer since 1998, authoring literary study guides, as well as articles and essays.