The Most Comforting Salisbury Steak Casserole You’ll Ever Eat
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Campbell's french onion soup, Clabber Girl, College Inn, Cool Whip, cream of mushroom soup, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Green Giant French cut green beans, ground beef, Heinz Worcestershire sauce, Hershey, Jell-O, Jif peanut butter, Johnsonville, ketchup, kosher salt, Kraft, land o lakes butter, Lipton's dry onion soup mix, McCormick spices, Morton salt, mustard powder, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Salisbury steak casserole, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Going to Grandmas house on Sunday was always a treat. Salisbury steak was on the menu at least twice a month. I loved when we got there early enough for me to help her cook it. The smell of the mushrooms and carmelized onion was enough to make your mouth water. This is a simplified casserole version that will knock your socks right off!
Num’s The Word says:
“Salisbury steak is an easy to make, down to earth, good home cooking meal that so far just about everyone I’ve met likes.”
Recipe and photo courtesy of Num’s The Word
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Quick Tip: You can use instant potatoes in a pinch but it’s better with real ones.
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