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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