Ingredients

3 oz. Monterey Jack cheese, shredded
1/4 C. sliced green onions, with tops
1 tsp. dill seed
1 Tbsp. margarine
12 oz. diced, center cut ham
2-1/2 Tbsp. flour, (or 1 T. cornstarch)
1/2 C. skim milk
1/2 C. skim milk yogurt
3 C. thinly sliced, cooked potatoes
2 oz. shredded Swiss cheese

Cooking Instructions

Preheat oven to 325 degrees F. In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill seed; set aside. In a nonstick 1-quart saucepan, melt margarine. Stir in flour; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and fold in yogurt. In a shallow 1-1/2 quart baking dish, layer 1/3 potatoes, 1/2 cheese mixture, 1/2 diced ham, and 1/2 yogurt mixture. Repeat, making top layer with 1/3 potatoes. Sprinkle Swiss cheese over top of casserole. Bake 30 to 35 minutes.
 
 
 "For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)