LAYERED POTATO BEEF CASSEROLE

Layered Potato Beef Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 541 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 872mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 5g fiber), Protein 26g protein.