1-1/2 cups sliced mushrooms
¾ cup sliced onion rings
¼ cup all-purpose flour
2 cups skim milk
1 tablespoon minced fresh dill, or ½ teaspoon dried dillweed
1 teaspoon "lite" Worcestershire sauce
¼ teaspoon salt ¼ teaspoon black pepper
½ cup shredded reduced-fat Swiss cheese (2 ounces)
4 large potatoes, peeled and sliced into ¼-inch thick rounds
oven to 350 F.
Spray a medium saucepan with nonstick spray. Add onions and mushrooms.
Cook and stir over medium-high heat until vegetables are tender,
about 5 minutes. Sprinkle flour over vegetables. Stir until vegetables
are evenly coated with flour. Gradually stir in milk. Cook until
mixture is thick and bubbly, about 5 to 6 minutes, stirring frequently.
Add dill, Worcestershire sauce, salt, pepper and shredded cheese.
Cook for 1 more minute, until cheese is melted.
Remove from heat.