Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

1. Preheat oven to 325 degrees F.

2. In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill seed; set aside.

3. In a non-stick, 1-quart saucepan, melt margarine, stir in flour, then gradually stir in milk.

4. Cook over medium heat, stirring constantly until thickened. Remove from heat and fold in the yogurt.

5. 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.

6. Repeat, making the top layer the last 1/3 of the potatoes. Spinkle Swiss cheese over top of casserole.

7. Bake 30-35 minutes, then serve.