Mix beef, eggs and onion mix in a bowl and set aside.
Slather 1 can of mushroom soup on the bottom of a slow cooker.
Form meat into 4-6 patties and lay on top of soup.
Slather remaining can of soup on top of patties.
Cook on high for 2-3 hours or until meat is cooked through. (Our Casserole Crock Pot took about 2-2 1/2 hours)
I made this in my Casserole Crock Pot and while it is only 3 1/2 quarts, it does allow for the Salisbury Steaks to cook spread out, so they may cook up faster or slower in your regular crock pot. As with ANY new recipe, I always recommend that you try this recipe with plenty of time (and a watchful eye) to see how long it takes YOUR slow cooker to cook this up.
With that said, you should be able to make this with any size slow cooker. If you need to stack your steaks a bit, just make sure you slather gravy in between them so they don't stick too much.
I used Golden Mushroom Soup in this recipe. You can use regular Cream of Mushroom Soup if you like. The Golden Mushroom Soup just has an added beefy flavor. If you don't like to use soups, this probably isn't the recipe for ya ;) You might like our Homestyle Pork Chops instead (or you could use the gravy part of that recipe in this recipe...)
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.