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Can You Freeze Recipes That Contain Sour Cream?

Ask the Chef

Q: Can you freeze recipes that contain sour cream such as a potato casserole that also includes cheddar cheese and cream of chicken soup?  Thank you.
 
--Sue

A: Yes, our chefs say you can safely freeze recipes with sour cream, as well as with cheese and/or soup. You do not have to cook the recipe first--you can prepare, freeze, then thaw and cook when ready to use. Here's a recipe that is an old standby for us, plus two more breakfast recipes you may enjoy. All are great for making ahead during busy holiday times. You can make any of these casseroles ahead of time and freeze or, if you  plan to bake within 24 hours, refrigerate and bake it fresh in the morning.

Hash Brown Casserole
1 2-lb. bag frozen hash browns
16 oz. sour cream
1 stick butter or margarine, melted
¼ cup chopped onion or a few shakes of dried onion
2 cups grated sharp cheddar cheese (or cheddar/jack combo)
1 can cream of chicken soup
Salt to taste
 
Optional Topping:
3 cups corn flakes
1 stick melted butter
 
Combine ingredients and mix well, adding the potatoes a little at a time to the liquid mixture. Pour into a 9 x 13 casserole dish. Top with crushed Corn Flakes mixed with 1 stick melted margarine or butter. Bake at 350 degrees for about one hour.
 
Breakfast Casserole
1 lb. sausage, cooked
6-7 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
2 cups shredded cheese (Monterey Jack or sharp cheddar)
5-6 slices of bread (any kind—use up odds and ends)
 
Cube or tear the bread into pieces and layer it in the bottom of a 9 x 13 casserole dish. Brown sausage; beat eggs and milk, then add spices and cheese. Mix all together. Pour into casserole and bake at 350 degrees for 45-60 minutes.

Baked French Toast
8 slices bread, cubed
2 eight ounce cream cheese, cubed
1 dozen eggs
2 cups milk
1/3 cup maple syrup
3/4 teaspoon salt
 
·      Grease 9x13 pan
·      Place ½ of the bread in pan
·      Place cream cheese on top of bread in pan
·      Cover with remaining bread cubes
·      Beat eggs, salt and milk and pour over top
·      Pour syrup over top
·      Cover with plastic wrap and refrigerate over night
 
Bake at 375 degrees for 45 minutes.  Serve with strawberries and syrup.