I don't know if your sour cream is the same as our, I think bacterial cultures and fat content varies, but we use a lot of sour cream in sauces and casseroles. One of my father's favorite left over dishes go something like: Sliced sausages or other types of left over meat, onions, boiled potates, carrots and swedes, fry lightly in a large pan, add a box of sour cream, cook for 2-3 minutes, serve. I like to add a dollop of chilli paste or some spices, to get a bit fresher taste.
Waffles with sour cream get really crunchy, and you can use it in porridge instead of milk or water. All baking (breads, buns...) get better with sour cream.