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
Layered Potato Beef Casserole
Layered Potato Beef Casserole
Prep Time
25 min
Cook Time
50 min
Yield
6 servings
Ingredients
- 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 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
Directions
- 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, uncovered, 5-10 minutes longer or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts
1-1/2 cups: 541 calories, 28g fat (14g saturated fat), 88mg cholesterol, 872mg sodium, 48g carbohydrate (8g sugars, 5g fiber), 26g protein.
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