Type what you have

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
• butter
• creamed corn
• corn
• cornbread mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
3. 3 Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

By Pam Mignuolo

Ingredients

• ✓ sour cream
• mayonnaise
• green onion
• dill weed
• lemon juice

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, green onions, dill, and lemon juice. Mix well and chill for at least 1 hour.

By Sara

Ingredients

• ✓ sour cream
• ground beef
• bread crumb
• onion soup mix
• pepper

Instructions

1. 1 Mix ground beef, sour cream, bread crumbs, onion soup mix, and pepper in a large bowl with your hands until thoroughly combined. Cover and refrigerate until flavors have blended, about 15 minutes.
2. 2 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Form beef mixture into eight patties.
4. 4 Cook on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C) for medium.

By LAB1

Ingredients

• ✓ sour cream
• celeriac
• dill weed
• salt
• black pepper

Instructions

1. 1 Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
2. 2 Mash together celeriac, sour cream, and dill in a large bowl with a potato masher until smooth. Season with salt and pepper.

By LizardLover2009

Ingredients

• ✓ sour cream
• chicken breast
• broccoli floret
• golden mushroom soup
• horseradish

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.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ sour cream
• butter
• corn
• creamed corn
• cornbread mix

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.
3. 3 Pour into prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown and set, about 1 hour.

By Sarah Peipert

Ingredients

• ✓ sour cream
• butter
• corn
• creamed corn
• cornbread mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
2. 2 When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
3. 3 Bake in the preheated oven for about 30 minutes.
4. 4 Serve and enjoy.

By Elizabeth

Ingredients

• ✓ sour cream
• butternut squash
• margarine
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
3. 3 Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

By Doug Matthews

Ingredients

• ✓ sour cream
• butter
• all-purpose flour
• skim milk
• baking potato

Instructions

1. 1 Microwave potatoes until done.
2. 2 While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3. 3 Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

By JW fa

Ingredients

• ✓ sour cream
• ube
• olive oil
• salt
• sriracha sauce

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C).
2. 2 Place yam fries into a bowl. Add olive oil and Sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket.
3. 3 Cook in the preheated air fryer for 16 minutes. Increase the heat to 400 degrees F (200 degrees C). Shake the basket and cook for 5 minutes more.
4. 4 Meanwhile, mix sour cream and Sriracha sauce in a bowl. Serve alongside yam fries.

By Buckwheat Queen

Ingredients

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

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Line a 9x13 inch glass baking dish with dried beef. Wrap chicken breasts with bacon strips; place on top of dried beef.
3. 3 Combine cream of mushroom soup and sour cream in a bow; pour evenly over chicken.
4. 4 Bake in the preheated oven for 3 hours.

By lenoirlady

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
3. 3 Bake chops in the preheated oven for 20 minutes.
4. 4 Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
5. 5 Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Remove from the oven and let sit for 5 minutes before serving.

By Lola

Ingredients

• ✓ sour cream
• chicken breast
• salt
• cream of celery soup
• white wine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper and place in a lightly greased 9x13-inch baking dish. Combine condensed soups, sour cream, and white wine in a medium bowl. Mix well and pour over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By bdld

Ingredients

• ✓ sour cream
• potato
• milk
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Mash potatoes with milk, sour cream, salt, and pepper in the large pot.

By jennifer_russell

Ingredients

• ✓ sour cream
• cream of chicken soup
• cheddar cheese
• onion flake
• potato
• potato chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl.
3. 3 Mix in hash browns until well combined.
4. 4 Pour into a 9x13-inch casserole dish. Sprinkle with potato chips.
5. 5 Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.
6. 6 Enjoy!

By Vivian Conner

Ingredients

• ✓ sour cream
• potato
• cream cheese
• milk
• onion salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
3. 3 Transfer potatoes into a large bowl and mash.
4. 4 Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
5. 5 Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
6. 6 When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake, covered, in the preheated oven for 50 minutes.

By Carol Evans

Ingredients

• ✓ sour cream
• hash brown potato
• cream of potato soup
• cheddar cheese
• butter
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix potatoes, condensed soup, and sour cream together in a large baking dish; mix in cheese, butter, salt, and pepper to taste. Top mixture with potato chips.
3. 3 Bake in the preheated oven until the mixture is bubbly and lightly brown, about 1 hour.
4. 4 Remove from oven and let stand 15 minutes before serving.

By TRISHAD

Ingredients

• ✓ sour cream
• cooking spray
• potato round
• cheddar cheese
• cream of mushroom soup
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange tater tots in the prepared baking dish.
3. 3 Combine sour cream, cheese, and condensed soup in a mixing bowl. Pour this mixture over tater tots. Sprinkle onions over the top of the casserole.
4. 4 Bake in the preheated oven for 45 to 60 minutes.

By Karin Peters

Ingredients

• ✓ sour cream
• shoepeg corn
• cream of celery soup
• cheddar cheese
• butter
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
3. 3 Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
4. 4 Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.

By Vandale Gentry

Ingredients

• ✓ sour cream
• chicken
• cream of chicken soup
• cracker
• butter
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Combine condensed soup and sour cream in a medium bowl; pour over chicken.
3. 3 Stir crushed crackers, melted butter, and poppy seeds together in a separate bowl; sprinkle over chicken and sauce.
4. 4 Bake in the preheated oven until top is browned and sauce is bubbly, about 30 minutes.

By SHONDA93

Ingredients

• ✓ sour cream
• cheddar cheese
• cream of chicken soup
• shredded hash brown potato
• corn flakes cereal
• butter
• salt

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.
3. 3 Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
5. 5 Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.

By kwiley

Ingredients

• ✓ sour cream
• mashed potato
• roast beef
• gravy
• cheddar cheese
• cherry tomato

Instructions

1. 1 Pile mashed potatoes in each serving bowl to resemble a scoop of ice cream. Top with roast beef with gravy to resemble hot fudge.
2. 2 Sprinkle on Cheddar cheese. Dollop sour cream for the "whipped cream," on top. Garnish each sundae with a cherry tomato.

By Cindi

Ingredients

• ✓ sour cream
• potato
• yogurt
• chive
• salt
• black pepper

Instructions

1. 1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
2. 2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

By jen

Ingredients

• ✓ sour cream
• instant mashed potato flakes
• cheddar cheese
• bacon bits
• green onion
• pizza crust dough

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.
2. 2 Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.
3. 3 Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.

By LAURATEATE

Ingredients

• ✓ sour cream
• water
• chicken flavored ramen noodle
• chicken
• dill weed
• green onion

Instructions

1. 1 Bring water to a boil in a saucepan. Break up noodles and toss into boiling water. Cook until tender, about 3 minutes. Stir in chicken, sour cream, seasoning packet, and dill. Simmer until heated through. Serve garnished with green onions.

By Chef Mo

Ingredients

• ✓ sour cream
• yukon gold potato
• milk
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot with enough water to cover 2 inches from the bottom. Bring to a boil. Cook potatoes in boiling water until fork tender, 20 to 25 minutes. Drain and mash well.
2. 2 Using a potato masher or an electric mixer, mix milk into mashed potatoes until fluffy. Stir in sour cream and chives until incorporated. Season with salt and pepper.

By Lauren

Ingredients

• ✓ sour cream
• yukon gold potato
• water
• chicken bouillon
• butter
• milk

Instructions

1. 1 Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
2. 2 Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
4. 4 Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

By FrackFamily5 CACT

Ingredients

• ✓ sour cream
• yellow summer squash
• yellow onion
• egg
• cracker
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. 3 Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
4. 4 Cover the squash mixture with remaining Cheddar cheese and crackers.
5. 5 Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.

By Northerngirl

Ingredients

• ✓ sour cream
• mixed vegetable
• cream of mushroom soup
• swiss cheese
• french-fried onion
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
2. 2 In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
3. 3 Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

By Tammy Taylor