Ingredients
3 tablespoons butter, divided2 tablespoons all-purpose flour3/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/8 teaspoon salt2 cups 2% milk2 cups shredded sharp cheddar cheese4 cups leftover beef stew4 medium Yukon potatoes, thinly sliced1/3 cup crushed butter-flavored crackers (about 8 crackers)1 tablespoon dried parsley flakes1/4 teaspoon garlic powder
Preparation
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.
