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.
 
 
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