1/4 c. butter
2 1/3 c. water
1 c. sour cream
1 (3 oz.) pkg. cream cheese, softened and cut in chunks
2 2/3 c. instant potato flakes
1/4 c. minced green onions
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 egg, beaten
2 tsp. grated Parmesan cheese

Grease a 1 quart casserole. In a 2 quart saucepan over medium-high heat, melt butter in water. Remove from heat. Whisk in sour cream and cream cheese until smooth. Whisk in potato flakes, green onions, salt, pepper and garlic powder. Add egg and whisk just until mixture is moistened and blended. Spoon into casserole. Sprinkle with Parmesan cheese.

If making ahead, cover and refrigerate up to 24 hours, letting stand at room temperature for 30 minutes before baking. Bake, uncovered, in a preheated 400 degree oven for 35-40 minutes or until heated through and top is light brown.