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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
- 1. 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.
- 2. 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.
- 3. 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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