Sour cream will be fine, unless you’re adding alot of citrus acid or vinegar to the dish. Then make sure it’s whisked together really well before you cook it……

it’ll be fine. Mix it in and bake.

itll be fine,, many casseroles call for sour cream

If there’s only a small amount (say a few tablespoons) of sour cream in it, I’d go ahead and risk it. But if there’s a lot, and you’re cooking it for an hour, there’s a risk of it curdling.

Some supermarkets now stock a sour-cream-like product called creme fraiche, sold in tubs just like sour cream is, usually either close to the sour cream and yogurt or close to the cheeses. The great thing about it is that it doesn’t curdle. It’s much like sour cream otherwise–maybe a little less “sour”. But it’s a great product and easier to work with. It’s not quite the thick, gelatinous texture of commercial sour cream, but you can use it anywhere you’d use sour cream. AND–you can make your own at home. It’s super-easy, it just has to be made 8 hours in advance.

CREME FRAICHE

–1 cup heavy cream
–1/4 cup buttermilk
–1 tablespoon lemon juice

Mix the 3 ingredients together. The natural fermenting agents in the buttermilk do all the work. (Use the rest of the buttermilk for pancakes, biscuits, or salad dressing.) Cover the mixture and let it sit out at warm room temperature for at least 8 hours or overnight. Then move it into the refrigerator–it will keep for at least a week and a half.

Unlike sour cream, it can be added straight into hot liquids and cooked in hot dishes without separating.

I hope this helps!

Will sour cream curdle in a chicken casserole?

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