3 ounces shredded Monterey 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 — (or 1 T. cornstarch)
1/2 cup skim milk
1/2 cup skim milk yogurt
3 cups thinly sliced — cooked potatoes
2 ounces shredded swiss cheese
Preheat oven to 325 degrees F. In a small bowl, toss together the shredded Mon terey Jack cheese, onions and dill seed; set aside. In a non-stick, 1-quart sa ucepan, 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 to p lay er the last 1/3 of the potatoes. Spinkle Swiss cheese over top of casser ole. Bake 30-35 minutes.
(278 calories per serving) 1 serving=1 Bread exchange 3 Lean Meat exchange 1 Fa t exchange