Marinated, Seasoned, Stuffed

Smart Answers to Ready to Cook.

Sometimes you just want to reheat and save the muss and fuss for another day. Casey’s offers ready to serve dishes, all made in house.

Take a Peek at What Could be for Dinner Tonight!

BBQ Pork
Boar’s Head meats
Brisket – smoked bbq beef
Ham Steaks
Meatballs – italian
Pepper Steak
Sloppy Joe
Smoked Back Ribs – with or without sauce
Smoked Sausage

Let them think you spent the day in the kitchen! Pop one of our ready to cook dishes in the oven and homemade cooking just smelled better!

Marinated Chicken Breasts

Italian
Pepper & Garlic
Teriyaki
BBQ, Green Chili – seasonal

Stuffed Chicken Breasts

Asiago Asparagus
Bread
Broccoli Cheddar
Cordon Bleu
Cranberry Raisin
Florentine
Italiano
Kiev
Crab Stuffed
Santé Fe

Marinated/Stuffed Pork

Apple Raisin Stuffed Pork Cutlets
Bourbon Smoked Pork Chops
Bread Stuffed Pork Tenderloin
Brined Pork Porterhouse
Marinated Pork Chops – lime salsa, pepper garlic
Marinated Pork Roast – hawaiian, bbq

Marinated Steaks

Flank
London Broil
Ribeye
Sirloin – boneless
Tri-Tip

Meatloaf

Bleu Cheese
Brown Sugar Bacon
Traditional
Fiesta, Ham, Italian, Turkey – frozen

Additional Specialties

Beef, Chicken, Pork KaBobs
Beef, Chicken Fajitas
Breaded Pork Tenderloin Patties
Breaded Veal Patties
Juan’s Mexican Skirt Steak
Mini Gyros
Mock Chicken Legs
Pinwheel Steaks – french, sicilian
Stuffed Green Peppers
Stuffed Mushrooms – crab, sausage

Cooking Tips

USDA/FDA Meat Temperature Guide:

Beef & Pork -- 145F
Ham -- 145F
Poultry -- 165F
Ground Meats (Beef, Pork) -- 160F
Stuffed Meats -- Stuffing must reach an internal temperature of 165F
Fish & Seafood -- 145F
All Meats -- Once the desired temperature is reached, let the meat rest for 3 minutes before carving or consuming.
Leftovers -- 165F

Beef Roast Cooking Tips

Rare: Remove from oven at 125F. Temperature will rise to 135 F in 10-15 minutes.

Medium rare: Remove from oven at 130F. Temperature will rise to 140F in 10-15 minutes.

Medium: Remove from oven at 140F. Temperature will rise to 150F in 10-15 minutes.

Medium Well: Remove from oven at 145F. Temperature will rise to 155F in 10-15 minutes.

Use these times as a guideline in addition to using a meat thermometer inserted into meat not in an area touching bone. Cooking times for the following are based on medium rare doneness, except for the Pork Roast, which should be cooked to 145F for perfect doneness.

Beef Tenderloin: Season the tenderloin by rubbing with Casey's "Steak and Roast Seasoning" or your favorite seasoning. Place in a shallow roasting pan with or without a rack and roast in a 425F oven for 45 minutes. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Roast: Stand on bone in roasting pan. Cook in 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Eye Roast: Season to taste with Casey's "Steak and Roast Seasoning" or your favorite seasoning. Place on rack in shallow roasting pan in a 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Crown Roast of Pork: Season with Casey's "Pork Roast Seasoning" or your favorite seasoning. Place in shallow roasting pan in a 325F oven. For roast with fewer than 16 ribs, roast for 25 minutes per pound. For roast with 18 ribs or more, roast for 20 minutes per pound.