I am making a green bean casserole using the Cook's Illustrated recipe on Sunday for an early Thanksgiving dinner. I think I am going to try to use store-bought vegetable stock instead of chicken stock. I just made a huge batch of homemade stock, but there will be vegetarians present and I don't think there are going to be many vegetarian dishes for them to eat.
Has anybody made this green bean casserole with vegetable stock? Can you even taste a difference as compared to chicken stock?