Can you assemble green bean casserole using fresh beans with a cream and chicken stock sauce refrigerate for 48 hours before baking?

You can absolutely make a green bean casserole using fresh beans with a cream and chicken stock sauce, but it's not recommended to refrigerate it for 48 hours before baking. Here's why:

* Fresh Green Beans: Fresh green beans will become mushy and lose their vibrant color after being refrigerated for an extended period, especially if cooked in a creamy sauce.

* Cream Sauce: The cream sauce can separate and become watery after a long refrigeration period. This will make the casserole watery and less flavorful.

* Texture: The green beans will absorb the sauce and become soggy, resulting in a less appealing texture.

Here's a better approach:

1. Cook the green beans: Blanch fresh green beans in boiling water for about 3 minutes, then shock them in ice water to stop the cooking process. This will retain their crispness and vibrant color.

2. Prepare the sauce: Make your cream and chicken stock sauce. You can even make it ahead of time and refrigerate it separately.

3. Assemble the casserole: Just before baking, combine the cooked green beans with the sauce and any other desired toppings like crispy fried onions.

4. Bake: Bake the casserole for about 20-30 minutes until the sauce is bubbly and the green beans are heated through.

To make the casserole ahead of time:

* Assemble but don't bake: Assemble the casserole and refrigerate it for up to 12 hours before baking. This will allow the flavors to meld.

* Bake right before serving: When ready to serve, bake the casserole according to the recipe instructions.

By following these tips, you can enjoy a delicious and fresh green bean casserole without compromising its quality.