Skip to main content
Freezer Salisbury Steak

Freezer Salisbury Steak



  • 1 10.5 oz. can Condensed French Onion Soup
  • 1 10.5 oz. can Condensed Cream of Mushroom Soup
  • 1 1/2 pounds ground beef
  • 1/2 cup bread crumbs
  • 1 egg - beaten
  • 1/8 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 1/2 cup milk
  • 1 cup fresh mushrooms


1. Preheat oven to 350 degrees.
2. In a medium sized bowl combine 1/4 cup of French Onion Soup, 1/4 cup of Cream of Mushroom Soup, ground beef, bread crumbs, egg, pepper and Worcestershire sauce.
3. Shape into 6 steak patties.
4. Place in 13X9 casserole dish that has been sprayed with nonstick spray.
5. Bake for 30 minutes.
6. In a small bowl combine remaining soup, water, milk and mushrooms. Pour over steak patties.
7. Bake for 10 more minutes.
8. Let cool, label the container and cover the top with 2 layers of foil. Transfer to freezer.
9. Once ready to eat, thaw in refrigerator overnight.
10. Remove foil on top and bake at 350 degrees for 40 minutes.


If you don't want to freeze this meal and instead want to serve immediately- you totally can. Just use the instructions above and don't freeze it.
Recipe by Pamela Reed of