CASSEROLES

Use: Any casseroles that have been in the refrigerator for less than a week as long as they don’t show signs of spoilage

Toss: Casseroles that have been prepared more than a week, or have an odor or mold 

Good advice: Label casseroles and other multi-ingredient dishes with the date you prepared them before placing them in the refrigerator. That way you won’t have to rely on memory to determine if they are safe to eat.

EGGS

Use: Eggs that are up to one or two weeks past the expiration date on the package. If there is no expiration date, use them up to four or five weeks after purchase.

Toss: Any eggs that are more than two weeks past the expiration date; eggs with even the tiniest cracks

Good advice: If eggs are past the expiration date, O'Connor recommends frying or scrambling them rather than using them in baked goods. Never wash eggs before storing. Doing so removes some of their protection against bacteria, she says.

MILK

Use: Milk that is up to two to four days beyond its expiration date

Toss: Milk that has been in your refrigerator more than four days past expiration date; any milk that smells bad, regardless of expiration date

Good advice: If you aren’t going to drink milk right away, store it unopened in the freezer for up to a month. Then, thaw, stir and use and as usual.

CHEESE

Use:

Hard cheeses (cheddar, Swiss, Parmesan): Unopened, follow expiration date; after opening, three to four weeks

Soft cheeses (cottage, brie): Unopened, follow expiration date; opened, one week.

Toss: Any soft cheese with mold

Good Advice: If hard cheeses have mold, you can cut off mold and safely use the rest.