Cheesy Sour Cream Hamburger Hotdish (2024)

FAQs

When to add sour cream to a hot dish? ›

Sour Cream

So my recommendation is to add it at the end of cooking your dish, on low heat, and just keep it on the flame long enough to heat it. That way you're totally safe. Never boil.

In Fargo, ND, a hot dish is basically a warm-ya-up, comforting casserole that's bursting with goodness. We think we hit the nail on the head with our recipe for Fargo Hot Dish. It's a layered casserole that features hearty noodles, ground beef tossed with tomato sauce, a savory cheese filling, and more.

Avoid freezing dairy-heavy casseroles

Yes, dairy-heavy casseroles are delicious, but cottage cheese, sour cream or creme fraiche won't hold up in the freezer. Instead, polish this kind of casserole off right away—or store leftovers in the refrigerator in an airtight container for 2-3 days.

In terms of baking chemistry, sour cream is a powerhouse combo of acid and fat. In fact, it's one of the fattiest dairy products you can use in your baking. Both of these elements of sour cream's character make it a truly special (not to mention, hardworking) ingredient in your pound cake.

Sour cream replicates cream cheese's taste but isn't quite as caloric, making it a good choice for a lower-calorie substitute. It gives baked goods a texture that's airy and moist, and even adds an extra bit of creaminess to cheesecake. You can substitute an equal amount of sour cream for cream cheese in recipes.

Only a Midwestern staple for which every home cook has a go-to recipe waiting in their back pocket. A hotdish is essentially a casserole that typically consists of a starch (potatoes or pasta are most common), frozen vegetables, a meat, and a can of cream-of-something soup.

Purpose: A casserole can serve any function, for example, a main dish, side dish, breakfast, or even dessert. A hot dish is a main meal only, as it (purportedly) contains all the nutrients one needs in a hearty meal. Well, there you have it folks.

Opened or unopened sour cream – as long as it has been refrigerated at a temperature below 40 degrees Fahrenheit – is good for up to three weeks past the sell-by date. The USDA gives a 21 day window for food safety, assuming the sour cream has been continuously refrigerated.

The lesser fat content of sour cream makes it less versatile for cooking—while crème fraîche can be boiled, sour cream will curdle if heated too high or too quickly. It is best to add sour cream to a dish just before serving.

Why put sour cream in scrambled eggs? ›

Many people add milk or half and half to their eggs before they put them in the pan, but sour cream offers that same creaminess, but with a little more body. Scrambled eggs also have the tendency to be a little bland—a heavy dose of salt and pepper goes a long way—and sour cream helps with that, too.

Use full-fat sour cream for: baked goods (quick breads, cakes, muffins), creamy sauces, mashed potatoes, vegetable purées, cheesecakes, salad dressings, pasta salads, cold summer soups or dips. 14% cooking sour cream: a product that can take the heat!

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Grab a heat-safe bowl and add your cold ingredient to it. Slowly add a couple of small ladlefuls of the soup or sauce, one at a time, to the cold ingredient, whisking briskly to combine. Then add the tempered mixture back to the big pot of soup or sauce, whisking once more to create a smooth, creamy look and feel.

So how to do it? 👩🏼‍🍳 Measure your Sour Cream for your dish 👩🏼‍🍳 Juat before adding to your dish your going to take a spoonful (any size is fine just not too much liquid) of the hot sauce, soup etc from your dish and add it into the Sour Cream 👩🏼‍🍳 IMPORTANT STEP here don't let it sit, add and mix well right away!

Sour cream should be added only after you have cooked and served the soup, as a topping. Otherwise it will separate and it will not look appetizing. Once you have added sour cream, you cannot reheat the soup, so it's better to add spoonfuls to individual bowls and let people stir it in themselves.