Type what you have

Ingredients

• ✓ sour cream
• elbow macaroni
• ground beef
• pesto

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

By Melody

Ingredients

• ✓ sour cream
• spaghetti
• spaghetti sauce
• cottage cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
4. 4 Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
5. 5 Mix cottage cheese and sour cream in a bowl.
6. 6 Spread half the spaghetti with sauce into the prepared baking dish.
7. 7 Spread the cottage cheese mixture evenly over the spaghetti.
8. 8 Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
9. 9 Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

By Joey Joan

Ingredients

• ✓ sour cream
• tagliatelle pasta
• sun-dried tomato
• ricotta cheese
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ sour cream
• cooking spray
• water
• polenta
• salt
• butternut squash
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ sour cream
• ziti pasta
• marinara sauce
• tomato
• cream cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat oven to 375 degrees F.
2. 2 Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
3. 3 Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
4. 4 Bake 20 min. or until heated through.

By Kraft

Ingredients

• ✓ sour cream
• spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• cream cheese
• cheddar cheese

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Transfer to a bowl and mix in spaghetti sauce.
5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
10. 10 Enjoy!

By Coqui30

Ingredients

• ✓ sour cream
• ziti pasta
• onion
• ground beef
• spaghetti sauce
• provolone cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
3. 3 Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
4. 4 Spread 1/2 of the ziti in the bottom of the prepared dish.
5. 5 Top with Provolone cheese.
6. 6 Top with sour cream.
7. 7 Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.
8. 8 Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

By Colleen

Ingredients

• ✓ sour cream
• fettuccine pasta
• red bell pepper
• garlic
• cayenne pepper
• chicken broth
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ sour cream
• olive oil
• chicken breast
• garlic
• sherry
• pine nut
• basil
• parmesan cheese
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat, and cook chicken for about 5 minutes, until lightly browned. Mix garlic and sherry into the skillet. Cook and stir until all liquid is reduced, chicken is no longer pink, and juices run clear.
2. 2 Mix pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce heat to low, and mix in basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

By JODIE4

Ingredients

• ✓ sour cream
• butter
• olive oil
• mushroom
• basil
• rum
• cooking sherry
• lemon juice
• parmesan cheese
• salt

Instructions

1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Ingredients

• ✓ sour cream
• linguine pasta
• butter
• onion
• mushroom
• garlic
• white wine
• clam
• black pepper
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
2. 2 Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
3. 3 Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

By Cristina

Ingredients

• ✓ sour cream
• bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• cream cheese
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ sour cream
• romaine lettuce
• cherry tomato
• yellow bell pepper
• fennel bulb
• mozzarella cheese
• bison sausage
• pepperoni seasoning
• mayonnaise
• milk
• basil
• salt
• black pepper

Instructions

1. 1 In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
2. 2 Basil-Sour Cream Dressing
3. 3 Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

By The Bison Council

Ingredients

• ✓ sour cream
• chicken breast
• egg
• spinach
• cottage cheese
• parmesan cheese
• manicotti shell
• cream of chicken soup
• milk
• italian seasoning
• water
• cheddar cheese
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
3. 3 In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
4. 4 In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
5. 5 Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

By pie223

Ingredients

• ✓ sour cream
• chicken breast
• salt
• black pepper
• olive oil
• shallot
• garlic
• tomato
• cream of mushroom soup
• chicken broth
• spinach
• mozzarella cheese

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
3. 3 Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
4. 4 Serve on plates and top with shredded mozzarella cheese.

By chorusgirl3

Ingredients

• ✓ sour cream
• turkey sausage
• onion
• garlic
• pumpkin puree
• chicken broth
• half-and-half
• nutmeg
• cinnamon
• salt
• black pepper
• campanelle pasta
• parmesan cheese
• italian seasoning

Instructions

1. 1 Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
2. 2 Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.
4. 4 Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.

By jmcnutt28

Ingredients

• ✓ sour cream
• spaghetti
• olive oil
• butter
• artichoke heart
• onion
• garlic
• salt
• black pepper
• cayenne pepper
• oregano
• cottage cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
2. 2 While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

By Alison Bennett

Ingredients

• ✓ sour cream
• egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• red pepper
• white wine
• turkey
• cream of mushroom soup
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ sour cream
• ziti pasta
• olive oil
• onion
• rosemary
• garlic
• ground beef
• ground pork sausage
• spaghetti sauce
• salt
• provolone cheese
• cottage cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. 3 Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. 5 Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

By SETHALLEN

Ingredients

• ✓ sour cream
• cooking spray
• spaghetti
• cream cheese
• mozzarella cheese
• olive oil
• ground beef
• onion
• garlic
• italian seasoning
• salt
• black pepper
• black pepper
• meatless spaghetti sauce
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray; set aside.
2. 2 Boil spaghetti in generously salted water until cooked through but still firm to the bite, 8 to 10 minutes. Drain and set aside.
3. 3 While pasta cooks, stir cream cheese, sour cream, and 1 cup of mozzarella cheese together until combined; set aside.
4. 4 Heat olive oil in a large high-sided skillet over medium-high heat. Add beef in large chunks and cook, undisturbed, until lightly browned, about 2 minutes.
5. 5 Add onion, garlic, Italian seasoning, salt, and pepper. Continue to cook, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until almost cooked through, about 3 minutes. Remove from heat and tilt the pan to pool grease onto one side, trying to keep the beef mixture on the other. Use a large spoon to remove grease; discard grease once cooled.
6. 6 Add marinara to beef mixture in skillet; stir until combined. Add reserved spaghetti. Fold and stir until well coated in sauce.
7. 7 Transfer ½ of the pasta mixture to prepared baking dish. Spread sour cream mixture evenly over pasta mixture in baking dish, then top with remaining pasta mixture.
8. 8 Sprinkle remaining 1 cup mozzarella evenly over spaghetti mixture. Cover loosely with aluminum foil and place baking dish on a baking sheet.
9. 9 Bake in preheated oven until cheese has melted, about 30 minutes. Remove aluminum foil and sprinkle top with Parmesan cheese. Increase oven temperature to broil.
10. 10 Broil until cheese has started to turn golden brown, 3 to 4 minutes. Sprinkle with parsley and serve.
11. 11 Enjoy!

By Noonie Finch Hodges

Ingredients

• ✓ sour cream
• butter
• chicken breast
• garlic
• italian seasoning
• fettuccini pasta
• onion
• mushroom
• all-purpose flour
• salt
• white pepper
• milk
• half and half
• colby monterey jack cheese
• parmesan cheese
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.
5. 5 Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
6. 6 Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
7. 7 Enjoy!

By Emily

Ingredients

• ✓ sour cream
• milk
• kale
• onion
• white mushroom
• russet potato
• water
• black pepper
• salt
• mustard powder
• parsley
• thyme
• garlic
• turkey drippings
• turkey
• butter
• turkey sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
2. 2 Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
3. 3 Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
4. 4 Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.

By jdcag1975

Ingredients

• ✓ sour cream
• black pepper
• salt
• egg
• green olive
• parmesan cheese
• mozzarella cheese
• lasagna noodle
• white sugar
• oregano
• basil
• parsley
• tomato sauce
• tomato
• garlic
• ground beef
• ground pork sausage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook sausage, ground beef, and garlic in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Drain any excess grease.
3. 3 Stir in diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
4. 4 When the sauce has simmered for about 15 minutes, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Stir sour cream, 1/2 of the mozzarella, Parmesan, olives, eggs, salt, and pepper together in a bowl.
6. 6 Assemble the lasagna: Spread a thin layer of meat sauce evenly over the bottom of a 9x13-inch baking dish. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, and 1/3 of the cheese mixture; repeat layers two more times with remaining noodles, sauce, and cheese mixture. Sprinkle remaining mozzarella evenly over top.
7. 7 Bake in the preheated oven until sauce is bubbly and the cheese is golden brown, about 30 minutes.

By eoliver365

Ingredients

• ✓ sour cream
• parmesan cheese
• black pepper
• salt
• red pepper
• thyme
• parsley
• chicken stock
• all-purpose flour
• cream cheese
• lemon
• garlic
• white wine
• olive oil
• butter
• farfalle pasta
• black pepper
• salt
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
2. 2 Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
4. 4 Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
5. 5 Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
6. 6 Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked pasta and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
7. 7 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

By EmmLee

Ingredients

• ✓ sour cream
• blue cheese
• cayenne pepper sauce
• white meat chicken spread

Instructions

1. 1 Combine all ingredients until well blended.
2. 2 Serve with assorted vegetables or crackers.
3. 3 If preferred served hot, bake in oven at 350 degrees F until bubbling.

By Underwood

Ingredients

• ✓ sour cream
• pork chop
• cream of mushroom soup

Instructions

1. 1 Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.
2. 2 Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

By JerJer

Ingredients

• ✓ sour cream
• meatball
• beef and mushroom soup

Instructions

1. 1 Combine frozen meatballs, condensed soup, and sour cream in a slow cooker.
2. 2 Cover slow cooker. Cook on High until heated through, about 2 hours.

By Leena Kostelich

Ingredients

• ✓ sour cream
• mayonnaise
• dijon mustard
• lemon juice

Instructions

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

By Nancy

Ingredients

• ✓ sour cream
• spinach
• onion soup mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix spinach, sour cream, and soup mix together in a bowl until well combined. Spoon mixture into the prepared casserole dish and sprinkle Cheddar over top.
3. 3 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes.

By Sue

Ingredients

• ✓ sour cream
• chicken breast
• bacon
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
3. 3 In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

By Abby Thralls