(Closed) NWR Question for a knowledgeable foodie…

posted 4 years ago in Food
Post # 3
Member
922 posts
Busy bee
  • Wedding: September 2013

Just keep it in the fridge.  The coldness will keep any bacteria from accumulating.  I did this once for a brunch – made it the day before then baked the next morning.  Make sure you cook it well done.

Post # 4
Member
2907 posts
Sugar bee
  • Wedding: June 2013

I think generally the faster something is chilled, the better. (So the food spends less time in the danger zone where bacteria can multiply.) If you want to be super safe, you could stir the eggs into the bechamel and then put the mixture into an ice bath to chill it really fast. Then, of course, you’ll have very stiff bechamel that probably won’t pour or spread so well… but you could always heat it back up before pouring it over the casserole before baking. 

Odds are, you’ll probably be fine assembling everything and putting it into the fridge while it’s still warm… I’ve done that plenty of times with no ill effects. I’d probably be more careful if I knew I was serving children, pregnant women, elderly folks or people with compromised immune systems. 

Post # 5
Member
9116 posts
Buzzing Beekeeper
  • Wedding: September 2013

As long as you keep it in the fridge you’ll be fine.

IMO casseroles taste better when put in the fridge before being cooked and then take them out and bake them. Not a fan of reheating most casseroles to warm them up.  I think they normally taste better freshly made.

Post # 7
Member
1922 posts
Buzzing bee
  • Wedding: March 2014

I would consider making the bechamel right before you bake the casserole to avoid any separation that could happen after it sits… .

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