“What do you want for Christmas?” I asked my daughters a few weeks ago. “One of Grandma Jacobson’s casserole dishes!” they said. Don’t you love the idea of passing on family treasures—especially as gifts?

But these casseroles were well-used and very stained, making them not the prettiest gifts I could give. But who should come to the rescue? The “Mother Superior of All Things Homemaking,” of course—Martha Stewart!

Martha says, “With the correct techniques, cleaning casserole dishes can be a quick and easy job. They can actually come out looking as good as new.” I thoroughly read her instructions, and found out she wasn’t kidding. If you have an interest in brightening up your well-used casseroles, then this information is for you:

First of all be sure to use a cookware-safe scrubbing sponge. Then try one of the four methods below.

LEMON AND SALT: This is a natural method that works well for many baked-on stains. You’ll need a lemon (halved), coarse salt, your safe scrubbing sponge, a soft cloth or towel, and some warm water.

Soak the pan for 15 minutes in hot water. Sprinkle coarse salt directly onto the stain. Rub the cut side of the lemon over the salted surface in circular motions, applying light pressure. After 15 minutes, use the sponge to clean the entire surface. Rinse with warm water and dry thoroughly with a soft cloth or towel.

VINEGAR AND BAKING SODA: This natural method works similarly to lemon and salt by combining acid and abrasion, but adds the benefit of a chemical reaction to break down stubborn stains. You’ll need baking soda, white vinegar, hot water, a spray bottle, your safe sponge, and a soft cloth or towel.

Sprinkle a generous amount of baking soda over the stain(s). Using white vinegar in a spray bottle, slowly spritz the baking soda just until it begins to bubble and fizz. Do not oversaturate. After 15 minutes, scrub the stained area. Rinse with hot water to remove any remaining baking soda and debris. Repeat as needed. Rinse with warm water and dry thoroughly with a soft cloth or towel.

BARKEEPER’S FRIEND (BF): This effective method uses just 3 things, this wonderful cleanser (liquid or powder), your safe sponge, and a soft cloth or towel.

After washing and drying, sprinkle BF onto the stain. Do not add water. Dampen your sponge and using moderate pressure, scrub the stain. Rinse and repeat the process as needed until the stain disappears. Rinse with warm water and dry thoroughly with a soft cloth or towel.

I’ll close by moving from gussying up our casserole dishes to actually using one to make a family-favorite. Grandma Jacobson made this all the time and we couldn’t get enough of it!

Mushroom Pot Pie with Scallion Drop Biscuits

Ingredients:

FILLING
2 tablespoons extra virgin olive oil divided, plus more for baking dish
6 tablespoons (3/4) unsalted butter divided
2 pounds mushrooms torn or sliced, divided
salt to taste
freshly ground black pepper to taste
1 medium yellow onion chopped
2 large carrots chopped
2 stalks celery chopped
3 to 4 cloves garlic chopped
1/4 cup all-purpose flour
2 cups vegetable stock (or stock of choice)
1 cup whole milk
1 cup frozen frozen green peas
2 tablespoons Dijon style mustard
2 tablespoons chopped fresh thyme
1 tablespoon white wine vinegar
BISCUITS
1 3/4 cups all-purpose flour spooned and leveled
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons (3/4 cup) cold, unsalted butter cut into pieces, plus 2 tablespoons, melted
3/4 cup grated Parmesan cheese
1/2 cup chopped scallion (about 6 medium scallions), plus more for garnish
1 cup milk (higher milkfat makes a creamier, more tender biscuit)

Directions:

FILLING:

1. Preheat oven to 400°F. Grease a 3-quart baking dish. Heat 1 tablespoon oil and 1 tablespoon butter in a large, straight-sided skillet over medium-high heat. Add half the mushrooms and cook, without stirring, until well-browned, 4 to 6 minutes. Stir mushrooms, and cook until liquid evaporates, 1 to 2 minutes; transfer to a plate. Repeat with 1 tablespoon butter, remaining tablespoon oil, and remaining mushrooms. Season all mushrooms with salt and pepper.

2. Add onion, carrots, celery, and remaining 4 tablespoons butter to skillet. Season with salt and pepper. Cook until vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds. Sprinkle flour over vegetables and cook, stirring, 30 seconds. Slowly stir in stock and milk. Stir in mushrooms, peas, mustard, thyme, and vinegar. Season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, until mixture begins to thicken, 1 to 2 minutes. Transfer to prepared baking dish.

BISCUITS

3. Stir together flour, baking powder, salt, and pepper in a bowl. Add 6 tablespoons cold butter and cut into flour with a pastry blender or two forks until butter is the size of peas. Stir in cheese and scallions. Make a well in the center of the flour mixture; add milk and stir with a fork until just combined.

4. Drop biscuits (1/4 cup each) onto filling (you should have 12 total biscuits). Brush tops with melted butter. Bake until filling is bubbly, 24 to 26 minutes. Garnish with scallions.

NOTE: While this is a delicious no-meat casserole, you can certainly add any leftover protein you have on hand. Cooked chicken, ground beef, and steak are excellent add-ins.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.