1

Preheat oven to 350 degrees F. Spray a casserole dish with nonstick spray.

2

In medium saucepan, sauté mushrooms and onion in oil. Stir over medium-heat until tender (about 5 min.)

3

Sprinkle flour over vegetables. Stir until vegetables are coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5-6 minutes, stirring often.

4

Add dill, Worcestershire, salt, pepper and cheese. Cook 1 more minute, until cheese is melted. Remove from heat.

5

Spread 1/3 of the potatoes over the bottom of the prepared casserole dish, followed by 1/3 cheese sauce. Repeat layering 2 more times. Cover and bake 1½ hours. Remove from oven and let stand for about 15 minutes before serving.