If you love a unique recipe that will knock your socks off, do I have a treat for you! This Crock Pot French Onion Beef Casserole is ah-mazing and like nothing I have made before!
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Aunt Lou here.
As you all know, I am quite the picky eater. Being that I am half of the team that makes up a wide variety of recipes for you guys, that can be tricky. Any picky eaters out there that live in a family that is not? There are a bunch of recipes I have made now that I absolutely love and would have been too scared to try before. So from one picky eater to another, give this Crock Pot French Onion Beef Casserole from Gooseberry Patch’s Slow Cooker to the Rescue a try! Oh. My. Yum.
Crock Pot French Onion Beef Casserole Recipe
Ingredients for Crock Pot French Onion Beef Casserole
- 1 lb beef round steak, cut into 6 pieces
- 8 oz pkg white mushrooms, sliced
- 1 small onion, sliced
- 10.75 oz can French onion soup
- 6.25 oz herb stuffing mix
- 1/4 cup butter, melted
- 8 oz pkg shredded mozzarella cheese
- water
How to Make Crock Pot French Onion Beef Casserole
- Place half of your beef in the bottom of your 6-quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot) and top with half of your mushrooms and half of your onion, repeat layer
- Pour your soup on top of everything
- Cover and cook on low for 6-8 hours
- Put your stuffing mix in a bowl, top with your melted butter and 1/2 cup of liquid from your crock pot and toss (if you do not have enough liquid in your crock pot for 1/2 cup, add water to the liquid to make it a full 1/2 cup)
- Pour your stuffing across the top of your beef and cover and cook on high for about 10 minutes
- Spread your shredded cheese over the top of your stuffing and cover again and cook on high until your cheese is melted
Recipe Notes
- The recipe called for 1/2 cup of liquid to be taken from the crock pot after cooking, I had a hard time getting 1/2 cup. So if you have the same thing happen to you, feel free to use a little bit of water to make sure that your stuffing is nice and coated and becomes fluffy after cooking.
- This may seem like a weird combination of flavors, but I beg of you…give it a try! You’re gonna love it!
Crock Pot French Onion Beef Casserole
This Crock Pot French Onion Beef Casserole from Gooseberry Patch’s Slow Cooker to the Rescue is ah-mazing!
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Servings: 4 -6
Ingredients
- 1 lb beef round steak cut into 6 pieces
- 8 oz pkg white mushrooms sliced
- 1 small onion sliced
- 10.75 oz can French onion soup
- 6.25 oz herb stuffing mix
- 1/4 cup butter melted
- 8 oz pkg shredded mozzarella cheese
- water
Instructions
- Place half of your beef in the bottom of your 6-quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot) and top with half of your mushrooms and half of your onion, repeat layer
- Pour your soup on top of everything
- Cover and cook on low for 6-8 hours
- Put your stuffing mix in a bowl, top with your melted butter and 1/2 cup of liquid from your crock pot and toss (if you do not have enough liquid in your crock pot for 1/2 cup, add water to the liquid to make it a full 1/2 cup)
- Pour your stuffing across the top of your beef and cover and cook on high for about 10 minutes
- Spread your shredded cheese over the top of your stuffing and cover again and cook on high until your cheese is melted
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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I was unable to find canned onion soup – would it be best to substitute with Beef Broth, or could I use an onion soup packet + water?
Oh no Adrea! I haven’t tried this with the substitutions you are asking about. If I did, I would probably use the onion soup packet and beef broth. If you give it a try, let me know how it turns out!
I ended up using beef broth and 1/2 a packet of dry onion soup mix. Tasted great, I’m sure it was close to the canned onion soup.
There was quite a bit of liquid after I removed the amount to add to the stuffing. I added some cornstarch to thicken it and make a gravy. Worked well!
Absolutely amazing flavor. However i did substitute a liquid French onion soup. The 3 cups of water from that gave the meat plenty of water to cook in and use for the stuffing.
I’m so glad you enjoyed it David!
Is there anyway i can get this converted to a instant pot/ Pressure Cooker Recipe ? I want this for dinner but i don’t want to wait 8 hours !! lol 🙂
Do you know how you would change the recipe for an instant pot?
Hi Tina-
We haven’t tried it in the Instant Pot yet, so we can’t really say until we try it. If you do, we’d love to know how it went!
did you ever figure out how to cook this in the pressure cooker/ instant pot ?
If I divide one pound of meat into 6 pieces, it’s still 1/6th of a pound and there is no way this is going to make 6 servings in my house. It sounds delicious but I’m thinking 3-4 servings at most, more like 2 at my house. 🙂
Hi Pat!
I think the recipe said 4-6 servings because of all of the other things in the recipe. Even with Michael eating large portions, we had enough for two meals, but portions are always up for interpretation. Hope you guys enjoy this as much as we did!
Aunt Lou
Hi! What kind of herb stuffing mix are you talking about…the instant kind with poultry seasoning?
Hi Debby!
Yes, Stove Top (or the generic version) stuffing is what I am talking about. The kind the recipe said to use was the herb flavored. The kind I found was savory herb. I haven’t tried it with a different kind, but my guess is that you could use the chicken flavored if you can’t find the herb flavored. Enjoy!
Aunt Lou