Cheesy Ham and Potato Casserole
3 ounces shredded jack cheese
1/4 cup sliced green onions, with tops
1 teaspoon dill seed
1 tablespoon margarine
12 ounces diced center cut ham
2 1/2 tablespoons flour
1/2 cup skim milk
1/2 cup yogurt
3 cups thin sliced cooked potatoes
2 ounces shredded Swiss cheese
Preheat oven to 325ºF.
In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill seed; set aside.
In a non-stick, 1-quart saucepan, melt margarine, stir in flour, then gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and fold in the yogurt.
In a shallow 1 1/2 quart baking dish, layer 1/3 of potatoes, 1/2 cheese mixture, 1/2 diced ham and 1/2 of yogurt mixture. Repeat, making the top layer the last 1/3 of the potatoes.
Sprinkle Swiss cheese over top of casserole.
Bake 30-35 minutes.
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