Ham and Cheese Casserole
27
An easy classic combination of diced ham, potatoes and cheese with a tangy sauce.
Ingredients
| 3 | ounces |
monterey jack cheese
shredded |
|
| ¼ | cup |
scallions, spring or green onions
with tops, sliced |
|
| 1 | teaspoon |
dill weed, dried
or dill seed |
|
| 1 | tablespoon |
butter
or margarine |
|
| 12 | ounces |
ham
center cut, diced |
|
| 1 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
milk, skim
|
|
| ½ | cup |
yogurt
milk, skim |
|
| 3 | cups |
potatoes
thinly sliced, cooked |
|
| 2 | ounces |
swiss cheese
shredded |
Directions
Preheat oven to 325℉ (160℃).
In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill; set aside.
In a saucepan, melt the butter, stir in the flour to make a roux, then gradually whisk in the milk.
Cook over medium heat, stirring constantly until thickened, about 5 minutes. Add a pinch of nutmeg (optional).
Remove from heat and fold in the yogurt.
In a shallow baking dish, layer ⅓ of potatoes, ½ cheese mixture, ½ diced ham and ½ of yogurt mixture.
Repeat, making the top layer the last ⅓ of the potatoes.
Sprinkle Swiss cheese over top of casserole.
Bake 30 to 35 minutes.
