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salisbury steak casserole - crock pot or oven

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

This can be made in the Crock Pot for 8 hours or in the oven for about 1 hour. Originally, you were supposed to just put the thawed hash browns in (as in step #5). Which I did, but when serving - they were mush. So I decided to cook them crispy first, then proceed as is. It's your choice of how you want to do it.

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 8 Hr
method Bake

Ingredients For salisbury steak casserole - crock pot or oven

  • STEAKS:
  • 1 can
    french onion soup
  • 2 lb
    ground beef
  • 1 - 1 1/2 c
    panko bread crumbs
  • 1 x lg
    egg
  • salt & pepper, to taste
  • 1 - 1 lb bag
    shredded hash brown potatoes, frozen, thawed
  • 2 bag
    onions, frozen, thawed
  • 8 oz
    baby portobello mushrooms, fresh, sliced
  • GRAVY:
  • 1 can
    french onion soup
  • 1/4 c
    ketchup
  • 1/4 c
    water
  • 2 Tbsp
    worcestershire sauce, reduced sodium
  • 1 Tbsp
    yellow mustard
  • 3 - 4 Tbsp
    all purpose flour
  • 1/2 stick
    butter, melted
  • 3 - 4 Tbsp
    heavy whipping cream

How To Make salisbury steak casserole - crock pot or oven

  • 1
    Cook hash browns according to package directions - crispy. Let cool until step #5.
  • 2
    In a large bowl, mix 1 can soup, beef, panko, egg, salt & pepper; mix well to combine. If too wet, add more panko until it can form patties. Shape into 8 patties.
  • 3
    In a non stick skillet, adding 4 patties at a time, cook on both sides to brown, about 3 - 4 minutes per side.
  • 4
    OVEN: Preheat oven to 350 degrees F. Spray a 13" x 9" (or larger) baking dish with cooking spray.
  • 5
    Spread hash browns over bottom of dish.
  • 6
    Top with the onions & mushrooms. Season with salt & pepper.
  • 7
    Arrage browned patties over the veggies.
  • 8
    In medium bowl, add 1 can soup, ketchup, water, worcestershire, mustard, salt & pepper; whisk together to combine. Set aside.
  • 9
    In a small bowl, add butter & 3 tbsp flour; mix into a paste. If not thick enough, add 1 tbsp more flour & mix well. Add in 3 tbsp cream; whisk to blend. Adding another 1 tbsp cream, if too thick.
  • 10
    Add flour mixture to soup mixture; whisk to combine.
  • 11
    Spoon over patties & make sure they are covered, then spoon the rest over any bare onions, etc. Cook, uncovered, for 1 hour. Let cool 5 minutes before serving.
  • 12
    CROCK POT: Do the same as oven directions, but just layer in a crock pot that has been oiled & cook on LOW for 8 hours.
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