Layered Potato Beef Casserole

Name: Layered Potato Beef Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 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

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

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.