When you want to make a lasagna that serves two or three, reach for a 2.5-Quart Heritage Rectangular Dish by Le Creuset! Made with the same legendary stoneware used in all of Le Creuset’s bakeware, this distinctive Marseille Blue baking dish recalls designs of the 1930s and 1940s with its traditional scalloped side handles. Like all Le Creuset stoneware, it maintains even temperatures and prevents hot or cold spots, and cooks food uniformly, so everything you make bakes up just how you intended!

The smooth, impermeable glaze resists staining and is nearly-nonstick, so food will release easily, and because the exterior enamel is so durable, you won’t have to worry about chips or scratches. It’s safe for the oven, broiler, microwave, refrigerator, or freezer,  and since it resists stains and odors, it’s ideal for preparing your dish and storing in the refrigerator until it’s time to bake. At 7.5” x 10.25”, this 2.5-Quart Heritage Rectangular Dish is perfect for baking casseroles or lasagna for your family of 2 or 3, for marinating and then roasting meat, or use it as part of a breading station.

Le Creuset 2.5-Quart Heritage Rectangular Dish (Marseille Blue) Details:

• Stoneware maintains even temperatures and prevents scorching
• Unmatched thermal resistance – safely goes from fridge or freezer to oven. To go from freezer to oven, place frozen dish in cold oven and set the temperature, allow the dish and oven to heat together
• Dense stoneware blocks moisture absorption to prevent cracking, crazing, and rippling
• Exterior enamel resists scratches and stains
• Interior glaze is nearly-nonstick
• Foods release easily for quick cleanup
• High sidewalls create ample cooking space for casserole fillings
• Safe for freezer, refrigerator, microwave, oven and broiler safe to 500°F
• Dishwasher safe
• Resists stains and odors
• Hand-crafted
• Dimensions: 7.5” x 10.25” x 2.75”
• Capacity: 2.5-Qt
• Made in Thailand and China
• 10-Year Limited Manufacturer’s Warranty
• Item #: PG0700T-2659

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Green Bean Casserole with Cauliflower Cream

Serves 4-6

by Le Creuset 

Ingredients

• 1 head cauliflower
• 3 tablespoons olive oil, divided
• 3 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 2 pounds green beans, trimmed
• 2 quarts ice water
• 1/2 cup chicken stock
• 8 ounces cremini mushrooms, sliced
• 1 1/2 tablespoons butter
• 2 medium shallots, minced
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme
• 3/4 cup heavy cream
• Zest from one lemon
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 400°F.

Cut cauliflower into quarters and remove the core. Place into a 2.5-Qt. baking dish. Drizzle with 1-1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 30 to 40 minutes until browning and tender. Remove from the oven and let cool slightly.

While cauliflower is cooking, bring a pot of water to boil with 1-1/2 teaspoons salt. Blanch the green beans until barely tender, about 4 minutes, then drain and add quickly to the ice water.

Break the cauliflower into florets. In a blender, puree with chicken stock until very smooth, adding more stock if necessary.

Heat a large sauté pan over medium-high heat. Sauté the mushrooms in remaining olive oil until browned and cooked through. Reduce heat to medium and add butter, shallots, garlic and thyme. Stir and cook until shallots are translucent.

Add cream to the pan and cook, stirring continuously, 4-5 minutes, or until reduced by a third. Add cauliflower puree to the pan, along with remaining salt and pepper. Stir and cook until heated through. Remove from the heat and stir in lemon zest and Worcestershire sauce. 

Drain the green beans well and add to the baking dish. Pour in the cauliflower cream and stir gently to combine. Spread evenly and top with Parmesan. Bake until brown and bubbling, 10-15 minutes.