Salisbury Steak Casserole
1 can (10.75 ounces) condensed french onion soup
1 1/2 pounds ground beef
1/2 cup dried bread crumbs
salt and pepper to taste
1 (1-pound) bag frozen hash browns, thawed
1 (1-pound) bag frozen broccoli, green beans, onions and peppers, thawed
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon yellow mustard
1 tablespoon all-purpose flour
1 tablespoon butter, softened
2 tablespoons heavy cream
In a bowl, mix together half of the soup with the beef, bread crumbs, egg, salt, and pepper. Shape into 6 or 8 patties.
Add the patties to a nonstick skillet; brown on both sides over medium-high heat, and then pour off and discard any excess fat.
Spray the slow cooker with oil. Spread the hash browns over the bottom of the slow cooker. Top with the frozen vegetable mix. Arrange the browned meat patties over the vegetables.
In the soup can, mix the remaining soup together with the ketchup, water, Worcestershire sauce, and mustard.
Add the butter and flour to a small bowl; mix into a paste and then whisk in the heavy cream. Add the flour mixture to the soup can and whisk to combine.
Pour over the patties. Cover and cook on low for 8 hours.