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Layered Potato Beef Casserole

 Layered Potato Beef Casserole
Beef stew gives a repeat performance that’ll earn rave reviews. A little bit of hands-on time, and you’ll have 50 minutes to relax before dinner. —Margie Williams, Mt. Juliet, Tennessee
6 ServingsPrep: 25 min. Bake: 50 min.


  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cups 2% milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 cups leftover beef stew
  • 4 medium Yukon potatoes, thinly sliced
  • 1/3 cup crushed butter-flavored crackers (about 8 crackers)
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon garlic powder


  • Melt 2 tablespoons butter in a large saucepan. Stir in the flour,
  • rosemary, pepper and salt until blended; gradually add milk. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Remove
  • from the heat; stir in cheese until melted.
  • Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with
  • half of the potatoes and sauce mixture. Layer with remaining stew,
  • potatoes and sauce.
  • Cover and bake at 400° for 45-50 minutes or until potatoes are
  • tender. In a microwave, melt the remaining butter. Stir in the
  • crackers, parsley and garlic powder. Sprinkle over casserole. Bake,

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Layered Potato Beef Casserole (continued)

Directions (continued)

  • uncovered, 5-10 minutes longer or until bubbly and topping is golden
  • brown. Let stand for 10 minutes before serving. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.