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Salisbury Steak Casserole

If you love Salisbury Steak, then give this simple 30 minute Salisbury Steak Casserole a chance.  Easy, delicious and perfect weeknight meal!  This also reheats and freezes well!

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Salisbury Steak Casserole

There is something comforting about the phrase Salisbury Steak.  I have always related this term to comfort food.

Salisbury Steak Casserole is an easy to make, down to earth, good home cooking meal that so far just about everyone I’ve met likes.

This Salisbury Steak Casserole recipe is a bit unique in the sense that it’s not a true Salisbury Steak and it’s entire creation was an accident.

I was originally trying to make real from scratch Salisbury Steaks.

However I got distracted and added my ingredients in the wrong order and then said…what the heck, let’s see where this creation goes.

Next thing I know, I’ve got myself the most amazing and tasty Salisbury Steak Casserole.

The entire thing took 30 minutes, which for me included the potatoes.

I got my potatoes boiling, then started working on my ground beef mixture.

When it was all said and done I had used 3 pots total, 1 for boiling potatoes, 1 for caramelizing my onions and a third for my ground beef mixture.

If you want to save time, use leftover mashed potatoes or even instant potatoes.

I will say, for the record I can’t stand instant potatoes, so I personally would never go that route.  However, if you like them, go for it!

This really is an easy dish that my family enjoyed and yours will too!



Salisbury Steak Casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 Servings


  • 2 - 3 cups pre-made mashed potatoes - leftovers work great!
  • 1 (10.5 ounce) can of french onion soup
  • 1 1/2 pounds lean ground beef
  • 1/8 teaspoon black ground pepper
  • 1 (10.5 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
  • 1 packet of dry onion soup mix
  • 2 Tablespoon all purpose flour
  • 1/4 cup ketchup
  • 1/2 cup water
  • 2 Tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • sliced mushrooms (optional)
  • 1 (14.5 ounce) can of french cut green beans, drained


  1. Preheat oven to 350*F
  2. If mashed potatoes are not already prepared, prepare now.
  3. In a deep skillet, combine 1/3 can of french onion soup, ground beef & pepper. Cook until meat is cooked through.
  4. While ground beef is cooking, in a small bowl combine remaining french onion soup, cream of mushroom soup, dry onion soup mix, and flour until well combined and flour isn't lumpy.
  5. Add to soup mixture ketchup, water, Worcestershire sauce, mustard powder and mushrooms. Mix well.
  6. If you have a heavy duty skillet that can go in the oven (no plastic handles) then you can just layer everything it your skillet and bake it. If you do not, or are not comfortable baking with your skillet, then a 9 x 13 pan would work too! If you are doing the 9 x 13 pan, transfer meat mixture into pan now.
  7. Pour soup mixture over ground beef.
  8. Dump and spread green beans over ground beef.
  9. Top with mashed potatoes.
  10. Bake for 20 minutes.
  11. Serve immediately.




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63 thoughts on “Salisbury Steak Casserole

    • Hi Julie! Unfortunately Mashed potatoes don’t come in a bag. However you could use instant mashed potatos or check your grocery’s meat department to see if they sell tubs of pre-made mashed potatoes. I however make my own from scratch. We have a few different recipes on our website but the ones I recommend with this recipe are our Caramelized Onion Mashed Potatoes which can be found here –
      Thank you so much for your comment! I hope this helps!

    • Simplot and Basic American make mash potatoes in a bag. You just boil tbem til heated through. Try a food distribution place.

    • Mashed potatoes in a bag the closest thing is Oreida russet potatoes in the frozen section. They come peeled and cut into cubes. You put the bag in the microwave for 10 minutes. Put in a bowl and mash as you like! Very easy and delicious!

    • GAH! Carolyn that is an EXCELLENT question! I’ve updated the recipe to reflect at what point to add the green beans as I found them to be a great addition to the meal! Thank you for letting me know! I hope you’ll give it a try!

    • Hi Alison! Yes you can layer it all in a 9 x 13 pan or if you are using a deep skillet just layer it in your skillet and bake it. Most skillets can be put in the oven (as long as they don’t have plastic handles). I generally just do this all in my skillet so I don’t have as many dishes to do, but an 9 x 13 pan would work great too! Thanks for asking! I’ll clarify this on the recipe!

        • Heather – GAH! Man…this is what happens when you type up a recipe at midnight! I’ve fixed the directions to include where to put the mustard into the recipe! Thanks so much for bringing this to my attention! I hope you enjoy it as much as we did!

    • Ciara! Excellent question. You are the second to ask at the same time so I’ve updated the recipe to reflect this! So sorry to not add that in! 🙂 If you have a nice skillet that does not have plastic handles you can bake it right in your skillet (fewer dishes to wash!) If you do not, or are not comfortable with that you can layer it all in a 9 x 13 pan. Thanks so much for bringing this to my attention!

  1. This was delicious! I uses a 9X9 glass dish. I would also increase green beans and or sweet peas. They kind of got lost.. If you use a 9X9 dish, maybe increase to cooking time to 30 min. Will definately cook again.

    • Love the idea of increasing green beans and adding sweet peas! I’m pushing it with the green beans (Husband isn’t a fan) but if he weren’t eating it, I’d love your suggestions! Thank you so much for your comment and making my day!

    • Hi! The recipe calls for 1/2 batch of caramelized onion mashed potatoes. There is a link (click on the words Caramelized Onion Mashed Potatoes). If you click on the link it will take you right to the recipe. You can use regular mashed potatoes but the caramelized ones really make this recipe pop! Hope you enjoy it!

    • Hi Sue! You are reading correctly, it was me who left the mustard powder out of the directions! I’ve added it back into the actual directions! Thanks for letting me know there was something wonky with the directions! Hope this helps clarify!

  2. Wow… I have to be honest here… Way Way to salty… I made it a second time and left out the onion soup mix. Replaced it with finely chopped onions only and came out great !

    • Hi Kathleen! Thank you for your honest and kind remarks! I’m so sorry to hear that you felt this was too salty but am glad you gave it another shot with finely chopped onions. Caramelized onions would also be tasty too! A great suggestion that other readers might find helpful! Thank you!

  3. Hi! I see in your items included in this recipe, you also have a can of Cream of Onion soup. Do I need this in addition to the dry onion soup mix or is this a suitable substitute for the dry onion soup mix? Thanks in advance for your help with this question! We are looking forward to trying this recipe!

    • Hi Melissa! The recipe is correct as it is written. The photo link in the “items recommended for this recipe include…” photo is wrong. Amazon must have switched the photo on me as it was supposed to be cream of mushroom soup. I’ll switch it out so others do not get confused. Thanks for the heads up!

  4. Hey there! Just wondering how you think this would do in the crockpot? My family loves his recipe! We add the mushrooms but take out the water as it left it a bit watery. We’ve also talked about cooking all of the French onion soup in with the meat to get a little more liquid out and make it stand a little stiffer, however I am sure this is purely preference. I like it sort of loose with a good buttery dinner roll!! Yum!! Anyway, I digress. Do you think it would/could work well in a crock pot. I work 24-48 hour shifts and would love to fix for my work family and since basically all we’re doing in the oven is heating through, I was curious if anyone had tried it.

    On the mashed potato front, we use the refrigerated ones from BobEvans and add the sour cream and caramelized onions called for in the recipe. I’d make them homemade, but am normally making this in a pinch for time, so I just use the refrigerated ones and they are super delicious!!

    Thank you for this recipe! Definitely a new family favorite!

    • Hi Meredith! I’m so sorry to not respond sooner. Really I did. I actually responded to all comments 2 weeks ago and apparently NONE of those replies stuck. So I’m re-answering questions. So I apologize for not answering you sooner!

      My only issue with ground beef in the crock pot is that you really should cook the beef on the stove before putting it in the crock pot. I’ve found that putting raw ground beef into a crock pot turns it to an odd texture. Maybe that’s just me. Maybe not.

      I do love the idea of making this a crock pot meal. Hum.. I’ll play around with it next time I make it. If you happen to make it before I do in the crock pot, let me know how it turned out!

      I love the quick mashed potato idea! Such a simple and speedy idea! Thanks!

  5. Hi Janelle, I was wondering if I should cook and drain the ground beef before adding the French onion soup or add the soup as the meat is cooking? Going to try this tonight!

    • If you are using a high fat content ground beef then yes drain the fat off the cooked beef or it might turn out too soupy. 🙂 I hope you enjoy it as much as we do!

  6. I made this for supper tonight and it’s very good! The only thing I changed was to add 2 cans of French green beans as another reviewer suggested. I made it in my cast iron skillet. My meat and potatoes loving husband thought it was very good

  7. I made this last week for supper and it was really good. I made it with red potatoes, that way I don’t have to peel them, lol! I also put in two cans of green beans and it was perfect. I wondered about the sodium content but figured I’m not going to be making it every week so it’ll be alright 😉.
    My husband said to definitely make this again. Thank you for the recipe!

    • Kristi I’m so glad that you and your husband loved this! As far as the sodium…well…I suspect with any Salisbury Steak recipe there will be a high sodium level. But like you said, you aren’t eating it every day. So enjoy it while you can!

  8. Tried this tonight and it was delicious! The only things I changed were that instead of canned green beans I used frozen mixed veggies. They need to be boiled a little before putting them into the casserole but it was great because I was able to sneak a variety of veggies in for our 3-year-old who is a picky eater lately. Also, I added cumin to the meat during browning. The cumin gives it another little dimension of flavor that I love.

    It reminded me more of shepherd’s pie than salisbury steak, but it was still great! Thanks for the recipe!

    Oh! And I made cheesy mashed potatoes instead of onion mashed. Very yummy!

    • Hi Maria! I can definitely see how your adaptation had made it more into a shepherds pie than Salisbury steak casserole – and that is A-OK! My all time favorite Shepherds pie is on the site so you’ll have to give that one a try some time. I’m so glad your family loved this and your adaptations sound delicious! Thanks for trying it! I hope you’ll try a few of my other recipes too!

  9. Love all the ingredients and even with halving the Lipton onoin soup, it was way intense. Beware when making this. I love flavorful food, and I doubled the potatoes without the garlic and it is still so strong tasting. Great ingredients but the mustard and Worcestershire overpowered this dish for me. Taste along the way, I wish I would of.

    • Thanks Cheryl for your feedback! I welcome all. I’m sorry you felt this was a bit powerful. Salisbury Steak is known for having a powerful salty flavor, which is one of it’s key characteristics. However it certainly isn’t for everyone. Thanks for your suggestions! I’m sure others will appreciate the feedback too!

    • I find dry onion soup mix strong as well, so I use either Lipton’s beefy onion or onion mushroom. Same idea but a little lighter on the onion.

  10. This was very good! Will definitely make it again. Next time I would probably cut the dry Lipton soup in half and because of that probably add a little less water. Even my picky toddler ate the meat! She is not a fan of mashed potatoes but once I took them out of her dish she started gobbling down the meat and green beans! Thank you for the great recipe!

    • Lisa, this recipe is very versatile and will work great with your change! I’m so glad to hear that your toddler ate it. That’s a huge parent win! Congrats!

  11. Made this tonight. We loved the flavor but have to make some changes next time: mid the meat with the sauce you make. Heat it through. Skip the 1/2 cup water and only use 1/2 the dry onion soup mix. And we would double the green beans.

  12. I just made this recipe. However, I made a few changes. I used Healthy Request Cream of Mushroom soup and Lipton’s dry onion soup mix I am highly allergic to MSG and both of these products are have no MSG. I never buy canned string beans so I used frozen ones instead and diced them and then cooked them with the hamburger. I also increased the water to 3/4 of a cup. I also did not have mustard powder so instead used 1 teaspoon of Dijon Mustard, Thanks so much for the basic idea – this came out so very good.

  13. Hi,
    I love to premake casseroles and freeze them for a different day. Do you think this dish will hold up well if frozen?

  14. June 2017
    Cooked this tonight and was a big hit. After reading some of the other comments, I did only use 1/2 packet onion soup since I have to watch the salt. Everything else was just as recipe stated. This was really relish. My husband loved it. I did put in 2 cans beans and my husband who is not a veggie person really enjoyed this dish! We are already looking forward to left over night to finish it off. Highly recommend to anyone with a meat and potatoe husband, he will lick the casserole dish clean!

    • Shirley thank you so much for your comments!! Have you ever thought about making a double batch next time and freezing it for a future date? Or freezing individual portions for quick lunches? You should! It’s fun and easy!

  15. Thank you for this delicious recipe. I used your caramelized onion mashed potatoes as suggested. Next time I make it, I will omit the water from the soup mixture as mine came out just a bit soupy. It was still yummy and my friend even asked for a to-go container of it!

  16. I saved this recipe from Pinterest about a week ago and will be making it for dinner this evening. I had already planned to add an extra can of green beans before reading all the comments. I’m going to use only half the powder soup mix and the amount of water I’ll just have to judge when I get there. Regarding carmalized onions, when I find a good sale, I buy up an extra bag or two, carmalize them all, divide them into smaller portions, then store them in my upright freezer. When I went extra flavor, I just grab a pre_bagged portion and add it. They are great for soups and spaghetti!!

  17. Hi, making this tomorrow for family, sounds great, although I cannot seem to find the link for your caramelized onions, are they mixed in with the prepared mashed potatoes, just wondering. Thank you, Renee

  18. My husband is going hunting in Colorado and I pre-make meals and freeze. Has anyone ever froze this meal complete? How did it do?

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