| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Microwave, Vegetables | 10 | Servings |
INGREDIENTS
| 1 | c | Shredded Swiss cheese; (4 ounces) |
| 1/2 | c | Sliced green onions and tops |
| 1 | tb | Dill weed (if fresh – 1/4 teaspoon if dry) |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | ts | Salt |
| 1 1/4 | c | Milk |
| 1 | c | Sour cream |
| 7 | c | Cooked; Sliced Potatoes (4 Lg.), Peeled, Thinly Slice |
| 3 | c | Diced cooked ham |
| 1/2 | c | Shredded Swiss cheese |
| 1/4 | c | Fine dry bread crumbs |
| 1/4 | c | Butter; melted |
INSTRUCTIONS
TOPPING In a small bowl toss together 1 cup cheese, onions and dill. Set aside. Place butter in a 1 quart casserole, or 4 cup measure. Microwave at high (100%) until melted, 45 seconds Stir in flour. Blend in milk Microwave at high (100%) until thickened,5 to 6 minutes, stirring each 2 minutes. Add cheese, onion and dill mixture. Microwave at high (100%) 1 minute. Stir in sour cream. In a 3 quart casserole layer 3 of the potatoes, half of the ham, and half of the cheese sauce. Repeat, making the top layer with the last 1/3 of the potatoes. Cover with plastic wrap. Place 1/4 cup butter in a small bowl, or 2 cup measure. Microwave at high (100%) until melted, 45 seconds to 1 minute. Stir in 1/4 cup bread crumbs and 1/2 cup cheese. Set aside. Microwave covered at medium high (70%) until hot and bubbly, 8 to 10 minutes. Remove plastic wrap. Sprinkle crumb mixture over top. Microwave, uncovered, at medium high (70%) until cheese is melted, 2 to 3 minutes. Serves 8 to 10. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 219 by "Diane Geary" <diane@keyway.net> on Nov 8, 1997
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