Layered Potato Beef Casserole Recipe

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Layered Potato Beef Casserole Recipe
Layered Potato Beef Casserole Recipe photo by Taste of Home
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Layered Potato Beef Casserole Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

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 (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

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. Yield: 6 servings.
Originally published as Layered Potato Beef Casserole in Simple & Delicious October/November 2012, p19

Nutritional Facts

1-1/2 cups: 541 calories, 28g fat (14g saturated fat), 88mg cholesterol, 872mg sodium, 48g carbohydrate (8g sugars, 5g fiber), 26g protein.

  • 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
  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. Yield: 6 servings.
Originally published as Layered Potato Beef Casserole in Simple & Delicious October/November 2012, p19

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