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Uses for leftover sour cream

By on October 7, 2009

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

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About Sara Noel

Sara Noel owns Castalia Coffee Roasting Company, Follow me on Twitter

6 Comments

  1. Melanie

    10/7/2009 at 9:47 am

    For me – I like to take whats left over and make a salsa, sour cream and cheese dip.
    Very simple – put the sour cream in the bottom of the bowl, add some salsa as a middle layer then sprinkly cheese on top.
    Voila, easy and yummy dip for nacho chips or pita bits.

  2. paula billingsley

    10/7/2009 at 12:03 pm

    If you have a subscriber list, I want on! Thanx!
    Jesus loves you! Have a happy day!

  3. My Frugal Miser

    10/7/2009 at 2:06 pm

    Thanks for the recipes. I have the same problem as I usually buy a tub of sour cream to make this Mexican casserole that only requires half the sour cream. One thing you might try is using sour cream in a fruit smoothie. I tried this once when I was out of yogurt and it worked well.

    I have the same problem with milk…and the same solution. Smoothies give you so much flexibility with ingredients!

  4. Polly

    10/7/2009 at 3:45 pm

    Love the Sprite Biscuits recipe! I can’t wait to try it!!! Thanks Sara

  5. Sara Noel

    10/8/2009 at 12:47 am

    Melanie, Love your way to use up sour cream. Yum.
    Paula, I don’t have a newsletter anymore, but you can subscribe to my RSS or join the forums.
    My Frugal Miser, Ya know I make smoothies ALL the time and never added sour cream before. Great suggestion!
    Polly, Let me know how you like them. :D

  6. Carmen

    10/11/2009 at 10:46 pm

    This is my favorite recipe for using sour cream: Norwegian Kringle. It only requires one cup.

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