Salisbury Steak Casserole

Salisbury Steak Casserole–a slow cooker ground beef and potato dish that is made with yukon gold potatoes, fresh green beans, sliced mushrooms and a savory tomato-based broth.

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Salisbury Steak Casserole

Slow cooker for the win! This crockpot meat and potatoes dish was the perfect thing to make in the early afternoon and then come home to after a track meet. It is a one pot meal so I didn’t need to make any sides to go along with it. I just scooped it onto plates and we enjoyed it! This one could have been doubled for lunch leftovers but unfortunately I didn’t do that. Next time!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Dry onion soup mix–I used Lipton’s
• Tomato juice–or V8
• Black pepper
• Mushrooms–or canned
• Green beans–I used fresh but frozen also works
• Worcestershire sauce–
• Mustard powder
• Yukon gold potatoes–or russet potatoes
• Quick cooking tapioca–or cornstarch slurry at the end

Steps

Heat a pan over medium high heat. Add in the beef and break it up. Brown until no pink remains. Drain off excess grease and stir in the onion soup mix. Transfer to the slow cooker.

Stir in the tomato juice, pepper, mushrooms, green beans, Worcestershire, mustard powder,  potatoes and tapioca.

Cover and cook on low for 2-3 hours, or until potatoes are tender. 

Stir, serve and enjoy!

Notes/Tips

• This was a one pot meal for us but you can serve it alongside cornbread, dinner rolls or french bread.
• I used my 6 quart Ninja slow cooker. I like the stovetop feature which allows me to brown the beef right in the slow cooker instead of on the stove.
• Minute tapioca helps naturally thicken this dish as it cooks. If you leave it out you can stir in a cornstarch slurry at the end instead. To thicken with cornstarch, whisk 1–2 tablespoons cornstarch with equal parts cold water until smooth, then stir it into the slow cooker and let it cook for a few minutes until thickened.
• This can be gluten free if you use gluten free onion soup mix and gluten free Worcestershire.
• This recipe is dairy free.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
• Other recipes you can make with yukon gold potatoes are Instant Pot Loaded Smashed Taters and Premium Cheesy Meatloaf Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More recipes with mushrooms…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.