Salisbury Steak with Cheesey Hash Brown Casserole

The recipe is actually called "Salisbury Steak with Cheddar-Jack Hash Brown Casserole," but we couldn't find Monterrey Jack cheese, so we substituted.

The Hash Browns are first and to start you put the evaporated milk, sour cream, cream cheese, chicken bouillon cube, salt, pepper, garlic powder, and onion powder into a food blender and blend until smooth.

D wanted to make clean up a little easier, so we just used one of the smoothie glasses that fit on her Ninja. It blends it directly in the cup, so you don't have to wash the entire pitcher and then worry about pouring it (I will accept any free Ninja products for the free plug there).

In a large bowl, add the (thawed) hash browns, shredded cheese of choice, and everything from the blender and mix it all up.

The recipe calls for 30-40 minutes, we did 30 and it was still pretty runny. Next time we'll do 40. I think a few minutes under the broiler to finish would really set it off.

While the Hash Browns are cooking, you can get started on the Salisbury Steak.

Combine the beef, eggs, bread crumbs, ketchup, Worcestershire, ground mustard, salt, and pepper.

Melt some butter in a large pan

This is my picture of butter melting in a large pan. It looks like almost every other large pan with butter melting in it, but it's mine.

Add your steak patties and give them a good sear on each side.

Once they're seared, add them to another pre-greased pan (D made them overlapping and fancy).

Once the steaks are finished searing, add the onion to the pan and cook down.

Once the onions are translucent, add the mushrooms and cook down.

Then whisk in flour and more butter.

Once that cooks down, pour in beef broth, evaporated milk, beef bouillon cube, Worcestershire, salt, and pepper and cook until thickened.

CAREFULLY pour the thickened sauce over the steaks.

Cook for 15 minutes and let sit.

We added some cheese on top and try to stick it under the broiler, but we were both starving and it only sat in there for like 2 minutes.

Once it's all rested, and is no long the temperature of the sun, it's time to eat!

Second dish and second home-run. My personal preference, I'd like the hash browns to be a little thicker and the potato with a little more cooked crunch. Maybe it's the, "I grew up in the South eating hash-browns from Waffle House" in me, but I like them crunchy. Maybe next time, I'll do them on a cookie sheet ...