Add Some Tang To Tuna Noodle Casserole With A Dollop Of Sour Cream

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Sour cream will split when added to a bubbling pot of sauce so it’s better to pour it into your tuna noodle casserole at the very end of cooking when you’ve turned off your burner. Pour it directly into your noodles and give it a thorough stir to incorporate it evenly through the chunks of tuna and any veggie additions, such as peas, carrots, or bell peppers, to prevent the proteins in the cream from breaking down and curdling. Alternatively, remove the dish from the heat, add the sour cream in stages, and return it to the stove for a minute or so (making sure the burner is at its lowest setting). This technique, where sour cream is incorporated into a hot stew in a thin, gradual stream, is commonly employed when making beef stroganoff. As always, give your casserole a quick taste and adjust your seasonings if necessary.

To reheat a cream-based pasta sauce without the risk of it curdling, simply add more sour cream to your pan and heat it slowly while continuously stirring. There are also heaps of other ways to use sour cream in your cooking if you have any left in the fridge after preparing your noodle casserole. Try adding it to ice cream, incorporating it into the batter for banana bread, or even stirring it through a buttery serving of mashed potatoes.

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