Why do recipes tell you not to boil sour cream when mixed in a casserole?

You're right to be cautious about boiling sour cream! Here's why recipes often advise against it:

* Curdling: Sour cream is a delicate emulsion of fat and milk solids. When heated too high, the proteins in the sour cream denature and separate, resulting in a lumpy, curdled mess.

* Loss of Texture: The creamy texture of sour cream is crucial for its deliciousness. Boiling it destroys this texture, leaving you with a grainy, unpleasant result.

* Taste Alteration: The tangy flavor of sour cream is also affected by excessive heat. It can become overly acidic and unpleasant.

Instead of boiling, here's what to do:

* Bake gently: Bake your casserole at a moderate temperature (around 350°F or 175°C) to allow the sour cream to cook without curdling.

* Add it at the end: Stir in the sour cream towards the end of the cooking time, just before serving. This gives it enough time to heat through without getting overly hot.

* Use a low-temperature method: If you're concerned about heat, you can even add the sour cream after the casserole is taken out of the oven and allow it to melt slightly.

Remember, the key is to treat sour cream gently! By following these tips, you can ensure your casserole turns out creamy, delicious, and perfectly cooked.