Uses for leftover sour cream

photo by Chris Zabriskie

Sour cream is one of those products that tends to expire before you use it up, so I’m sharing a few easy recipes that call for up to 2 cups of sour cream. Keep them handy, and choose one depending on how much sour cream you have left.

Sprite Biscuits

1 cups regular Sprite
8 ounces sour cream
4 cups Bisquick

Preheat oven to 400 F. Mix Sprite and sour cream. Add biscuit mix gradually. Roll dough on floured surface, and cut with a biscuit cutter. Bake 20 minutes. — Brenda, Missouri

Party Potatoes

1 large package hash browns
1 pint sour cream
1/2 stick melted butter
2 cans cream-of-chicken soup
2 tablespoons grated onion
salt and pepper, to taste

Mix all ingredients, and bake in preheated 350 F oven in 13-by-9-inch pan until bubbly through, about 30 to 40 minutes. Easily made in slow cooker: on high for 30 minutes, then low for 2 to 3 hours. Use 3/4 stick butter for slow cooker. — Debbie, Michigan

Jiffy Corn Casserole

1 (15-ounce) can whole-kernel corn, undrained
1 (15-ounce) can cream-style corn
1 (8-ounce) box Jiffy cornbread mix
1 cup sour cream
1/2 cup butter

Preheat oven to 350 F. Mix ingredients together, and pour into baking dish. Bake for 1 hour. — Dorothy, Ohio

Blueberry-Sour-Cream Loaf

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons softened margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1-1/2 cups frozen blueberries

Preheat oven to 375 F. Grease and flour loaf pan. In one bowl, mix the flour, salt, baking powder and baking soda. In the second bowl, mix together margarine, sugar, eggs, vanilla and sour cream. Mix the contents of the bowls together, and fold in the frozen blueberries. Pour into the prepared loaf pan, and bake at 375 F for about 45 minutes to an hour. This bread is easily doubled. Double all ingredients except for the eggs. You will need only three eggs. — G.G., Kentucky

Mocha-Brownie Cookies

2-1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/2 cup butter, softened
1/4 cup sour cream
1 tablespoon instant coffee, dissolved in 2 tablespoons cooled brewed coffee
2 large eggs
1-1/2 cup semisweet chocolate chips

Preheat oven to 325 F. Combine flour, cocoa, baking soda, baking powder and salt in a medium bowl. Set aside. Beat sugars, butter, sour cream and coffee mixture in a large bowl. Add eggs, one at a time, beating well after each addition or until batter is light and fluffy. Gradually add flour mixture to butter mixture. Stir in chocolate chips. Drop dough by rounded tablespoonful on ungreased cookie sheet. Bake 9 to 11 minutes, or until slight imprint remains when pressed with finger. Cool 3 minutes on sheet, then transfer to rack to cool completely. — Donna, California

Posted by Sara Noel on October 7 2009. Filed under Frugal Cooking.
Sara Noel owns Frugal Village, LLC and is a nationally syndicated columnist with Universal Uclick. Bio, Follow me on Twitter, Join us on Facebook