Layered Potato Beef Casserole |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Beef stew gives a repeat performance thatâll earn rave reviews. A little bit of hands-on time, and youâll have 50 minutes to relax before dinner. âMargie Williams, Mt. Juliet, Tennessee Ingredients:
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached 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:
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.
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