Hearty Salisbury Steak Casserole is an easy way to have your favorite comfort food without a lot of fuss. Juicy ground beef, simmered in French Onion soup, mixed with earthy veggies, and topped with fluffy mashed potatoes, all in a single dish!
Salisbury Steak Casserole Recipe
Classic Salisbury steak might conjure up memories of a tv dinner warmed on a crumpled aluminum tray, but that misses the mark. By a long shot.
Full of tender ground beef perfectly coupled with mashed potatoes, I mean, right there you can’t go wrong. But then, bake in with a tasty brown gravy and…
You begin to understand why this might be one of the all time great comfort foods.
If you like homemade but don’t want to make homemade salisbury steaks, then this recipe is for you.
My other favorite comfort food casseroles with ground beef are my French Fry Casserole and my Big Mac Casserole with Tater Tots. Both are kid friendly which is a BIG PLUS!
Making A Salisbury Steak Casserole
As casseroles go, Salisbury steak is one the easiest. You mix some sautéed seasoned ground meat with condensed soup to create the brown gravy style sauce, and layer that with mushrooms, onions, and green beans.
Top it with mashed potatoes, then bake it about 20 to 25 minutes and serve.
It is like a side dish, main course, and salad all composed into a single bite that delivers on every trip to the taste buds. The whole family is going to love it!
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Ingredients Needed
- Lean ground beef – Substitute hamburger patties or even ground turkey.
- Green beans, mushrooms, and onions
- Mashed potatoes – Leftovers work great here!
- Worcestershire sauce – Substitute soy sauce if needed.
- Ketchup
- Dry onion soup mix
- Cream of mushroom soup – Substitute cream of onion soup if needed.
- French onion soup mix
- Butter – Always use unsalted butter to control salt levels
- Flour – All purpose flour is best here.
- Salt and black pepper
How to make Salisbury Steak Casserole
- Preheat oven to 350F. Spray a 9×13 pan with nonstick cooking spray.
- In a large skillet, over medium-high heat, cook the lb ground beef and ⅓ can of french onion soup until the meat is no longer pink. Remove to a bowl and drain excess fat if desired.
- To the skillet add the butter. Cook the mushrooms and onions in the butter until the mushrooms are brown and the onions are tender.
- Spread the ground beef in the bottom of casserole dish.
In a medium bowl, combine the remaining french onion soup, onion soup mix, condensed mushroom soup, ketchup, water, Worcestershire sauce, flour, salt, pepper, and mustard powder. Stir to mix.
Pour soup mixture over the meat mixture in the 9×13 and spread into an even layer. Top the soup mixture with the onion and mushrooms.
- Drain and rinse the canned green beans. Spread them over the mushrooms and onions.
- Spread prepared mashed potatoes over the top of the casserole and spread into an even layer.
- Bake at 350F for 25-30 minutes or until the casserole is bubbly and the internal temperature has reached 165F.
- Remove and let set for 3-5 minutes (it will be runny a little). Serve warm and enjoy.
Got Leftovers?
Storage: Store in the refrigerator in an airtight container for up to three days.
Reheat: Reheat in the microwave in 30 second intervals until warmed through. Warm large portions in the oven at 350F for 15-20 minutes or until heated through.
Freeze: Freeze in air tight containers for up to 3 months. Thaw overnight and reheat.
Can you freeze it?
Want to save leftovers? Good luck. You might have to double up the recipe to save some for later. Just warning you ahead of time.
But if you do have some leftover, and you want to freeze it, then no problem. This casserole is one of the more freezer friendly casserole recipes.
With all leftovers destined for the freezer, remember these helpful tips.
- Store in sealable containers. The more airtight, the longer it keeps in the freezer. You can store this casserole up to two months in the right containers.
- Make sure to label the container with the date and even the name of the dish.
- Store in portions if possible. Those are easier to reheat and you don’t end up with leftovers of leftovers.
Why is it called Salisbury Steak?
This dish has origins in Germany, but an English gent named James H. Salisbury gets credit for invented it over 100 years ago.
You know it is a certified comfort food because it really hasn’t changed much in all those years.
What’s the difference between salisbury steak and hamburger steak?
Although some people view “hamburger steak” and “Salisbury steak” as the exact same thing, there are subtle differences.
Yes, both involve ground beef, but usually Salisbury includes some sort of filler, in this case flour. But, breadcrumbs are also commonly used.
How is it different from meatloaf?
Meatloaf and Salisbury steak have a little in common as well. However, meatloaf typically involves a mix of meats, like pork and beef and lamb, or turkey and venison.
Some recipes mix beef, onions, and spices, while some are just meats. Hence, the term meatloaf.
Best Casserole Tips
- If you want to brown the top just a bit more, then stick it under the broiler for the last few minutes. Keep an eye on it though so it doesn’t burn the top.
- To make clean up easier, then pre-coat your casserole pan with a light spray of cooking oil.
- Make sure to strain the ground beef after cooking it. There is enough liquid in the dish that you don’t need extra water and oil.
- If the meat mixture seems a little dry, add a tablespoon or two of beef broth.
- You can garnish the top with some chopped parsley to sprinkle some color onto it.
- Let this sit a few minutes after removing from the oven. This allows everything to thicken a bit more so it is easier to serve.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
If you like the classic dish, then you will love this easy Salisbury Steak recipe. It’s perfect for a weeknight dinner and will quickly become a family favorite.
Salisbury Steak Casserole
Ingredients
- 2 pounds ground beef
- 1 (10.5 ounces) can french onion soup
- ½ medium onion, sliced
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 1 (10.5 ounces) cream of mushroom soup
- 1 packet onion soup mix
- ¼ cup all purpose flour
- 3 tablespoons ketchup
- ¼ cup water
- 2 tablespoons Worcestershire sauce
- 1.5 teaspoons ground mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (14.5 ounces) can french style green beans
- 3 cups mashed potatoes, prepared
Instructions
- Preheat oven to 350F. Spray a 9x13 pan with nonstick spray.
- In a large skillet cook the ground beef and ⅓ can of french onion soup until the meat is no longer pink. Remove to a bowl and drain excess fat.
- To the skillet add the butter. Saute the mushrooms and onions in the butter until the mushrooms are brown and the onions are tender.
- Spread the ground beef in the prepared 9x13 pan.
- In a medium bowl, combine the remaining ⅔ french onion soup, onion soup mix, condensed mushroom soup, ketchup, water, Worcestershire sauce, flour, salt, pepper, and mustard. Stir to mix.
- Pour soup mixture over the ground beef in the 9x13 and spread into an even layer.
- Top the soup mixture with the mushrooms and onions.
- Drain and rinse the canned green beans.
- Spread them over the mushrooms and onions.
- Top with prepared mashed potatoes and spread into an even layer.
- Bake at 350F for 25-30 minutes or until the casserole is bubbly and the internal temperature has reached 165F.
- Remove and let set for 3-5 minutes (it will be runny a little)
- Serve warm and enjoy.
Notes
Recommended Products
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 513Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 102mgSodium: 1345mgCarbohydrates: 31gFiber: 3gSugar: 7gProtein: 34g
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
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I had a bunch of leftover mashed potatoes and found your recipe! Amazing, now on rotation in our house!