I am still going through my cabinets. Weeding out dishes I never use. Most were my mom’s. Some were her mom’s. The patterns are familiar and bring back some good memories. Abundance, French White, Blue Cornflower, and Spice o’ Life patterns are all in my cabinets. We all had Corelle dishes and bakeware.
Corelle dishes were introduced by Corning Glass Works in 1970, a brand known for its durable, triple-layer glass material called Vitrelle. Corelle was created by Corning Glass Works, the same company that makes Pyrex. The material used for the dishes, Vitrelle, was developed from a glass made for TV screens in the 1940s. The dishes gained popularity for being a lightweight, break resistant, and affordable alternative to traditional ceramic dinnerware. Corelle offered a new middle ground between paper plates and fine china, quickly becoming extremely popular due to its affordability and durability. Originally a departure from the expensive china sets of the past, Corelle became a household staple, with a particularly iconic design being the “Butterfly Gold” pattern.
You’re standing in your kitchen, looking at that familiar white Corningware dish you’ve used countless times for family dinners. Maybe you’re pregnant, have young children, or simply care about what’s in your cookware. Recently, you’ve heard scary stories about lead in dishes and cookware, and now you’re wondering if your trusted Corning ware is safe. The concern is real and completely understandable. Lead poisoning is serious, especially for children and pregnant women.
You want to protect your family, but you also don’t want to throw away perfectly good cookware without knowing the facts. So, the big question on your mind is: does Corningware contain lead?
Before the 1970s, there were fewer restrictions on lead use in consumer products. Testing for lead on vintage Corningware products will likely detect around 15,000 – 100,000 PPM lead, but it’s mostly on the outer surface that’s been painted on. Modern safety standards require much lower lead levels in items that contact food. Corelle products made after 2005 are generally considered lead-free and safe, complying with modern safety standards. However, vintage Corelle (pre 2005), particularly patterned dishes, may contain significant lead in their decorative glazes. The manufacturer advises using pre-2005 pieces for decorative purposes only.
Corningware made before 1980 has a higher likelihood of containing lead in decorative patterns. This was before stricter lead regulations were implemented for consumer products.
Current production Corningware meets all modern safety standards. New pieces are regularly tested for lead and other contaminants and are safe for food use.
Here are some of my favorite casserole recipes that I make in my new Corningware casserole dishes.
Easy Dump and Bake Queso Chicken and Rice
Ingredients:
4 chicken breasts sliced thin
salt and pepper to taste
1 packet taco seasoning
2 pkgs Knorr Mexican Rice or Knorr Spanish Rice
14.5 oz can chicken broth
10 oz can Rotel or any diced tomatoes and green chilies
10 oz water
1 cup Mexican-blend cheese shredded
¾ cup white queso
Instructions:
Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray. Season the Chicken: Trim excess fat from the chicken breasts. Season both sides of each piece with salt, pepper, and a small amount of the taco seasoning. Pour both packets of Spanish or Mexican rice into the dish. Add chicken broth, Rotel, water (fill the empty Rotel can with water and add it), and taco seasoning. Give everything a good stir. Place the chicken breasts into the rice mixture, making sure to nestle them down a bit. You want the flavor to soak into the chicken. Sprinkle the Mexican-blend cheese over the top. Cover tightly with aluminum foil. Bake for 1 hour. Then remove foil and bake uncovered for an additional 30 minutes. Check that the internal temperature of the chicken reaches 165°F. Remove the dish from the oven and drizzle the melted queso over the top. Top with freshly chopped cilantro and any other favorite toppings, such as sour cream, red onion, or crushed tortilla chips.
Hobo Casserole
Ingredients:
1 lb ground beef
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4-5 medium potatoes, thinly sliced
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup beef broth or water
1/4 cup milk (optional, for creaminess)
Directions:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed. Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent. Layer the thinly sliced potatoes on top of the ground beef in the prepared baking dish. First, spread the cooked ground beef mixture evenly in the bottom of the dish. Then, arrange the potatoes on top, seasoning them with salt, pepper, Italian seasoning, and paprika. Sprinkle the shredded cheddar and grated Parmesan cheese over the beef. Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist while baking. Optionally, drizzle with milk for extra creaminess. Cover the casserole with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden. Serve hot.
Snickerdoodle Cobbler
For the Cobbler:
½ cup (1 stick) butter, melted
1 ½ cups granulated sugar
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup milk
1 tsp vanilla extract
For the topping:
¼ cup sugar
1 ½ tsp ground cinnamon
Directions:
Preheat oven to 350°. Pour melted butter into a 9×13” baking dish. In a bowl, mix together flour, sugar, baking powder, salt milk, and vanilla. Pour batter over the melted butter. (Do not stir). Mix sugar and cinnamon, sprinkle over the top. Bake for 30-35 minutes until golden and bubbly.
