Layered Potato Beef Casserole

• 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

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 400u0b0 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.

butter, flour, rosemary, pepper, salt, milk, cheddar cheese, leftover beef stew, potatoes, butter, parsley flakes, garlic

Taken from www.tasteofhome.com/recipes/layered-potato-beef-casserole/ (may not work)