HAM AND CHEESE CASSEROLE

3 ounces Monterey Jack Cheese -- shredded
1/4 cup Green Onions -- sliced, with tops
1 teaspoon Dill Weed
1 tablespoon Margarine
12 ounces Turkey Ham -- diced
2 1/2 tablespoons Flour
1/2 cup Milk, skim
1/2 cup Yogurt, skim milk
3 cups Potatoes -- cooked, thinly sliced
2 ounces Swiss Cheese -- shredded

Preheat oven to 325 degrees F. In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill weed. Set aside. In a medium saucepan, melt margarine. Blend in flour using a wire whisk, then gradually mix in milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and fold in the yogurt. In a 9 x 13 inch baking pan (or casserole 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.