Layered Potato Beef Casserole

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.

Adapted from: http://www.tasteofhome.com/recipes/Layered-Potato-Beef-Casserole