Drain any liquid that may be sitting on top of the sour cream.
Mix everything together well.
Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes).
If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)