Serves: 8
Total Calories: 211

1/4 cup butter or margarine
2 1/3 cups water
1 cup sour cream
1 (3-ounce) package cream cheese softened and cut in chunks
2 2/3 cups instant potato flakes
1/4 cup green onion minced
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 egg beaten
2 teaspoons Parmesan cheese grated

At least 1 hour or up to 24 hours before serving:

Grease a 1-quart casserole. In a 2-quart saucepan over medium-high heat, melt butter or margarine in water. Remove from heat.

Whisk in sour cream and cream cheese until smooth.

Whisk in potato flakes, green onions, salt, pepper and garlic. 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° oven for 35 to 40 minutes or until heated through and top is light brown. If not serving immediately, cover loosely with foil to retain heat.

Nutritional Facts:

Serves: 8
Total Calories: 211
Calories from Fat: 134

More Recipes from the Make And Take Cookbook Cookbook:
Cheesy Scalloped Potatoes
Golden Beans And Mushrooms
Greek Eggplant Casserole
Hot Spiced Fruit Compote
Madeira Mushrooms
Pasta, Peas and Pesto
Potato Puff
Scalloped Corn
Spinach Cheese Squares
Spinach Lasagna Roll-Ups
Sunshine Beets
Swiss Onion Casserole
Yam And Apple Medley