Amish Hamburger Steak Bake
This Amish Hamburger Steak Bake combines tender seasoned beef patties with creamy mushroom gravy for the ultimate comfort food dinner. Easy to prepare and perfect for busy weeknights, this hearty Amish-inspired casserole is a family favorite.
Equipment
- 9x13-inch baking dish Lightly greased
- Large mixing bowl For combining ingredients
- Skillet For browning patties
- Whisk For mixing gravy
- Measuring cups
- Measuring spoons
- Aluminum foil For covering casserole
Ingredients
- 2 lb ground beef
- 1 ½ cups crushed saltine crackers
- 1 cup milk for beef mixture
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 dash cayenne pepper (optional)
- ½ cup all-purpose flour
- salt to taste
- black pepper to taste
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk for gravy
- oil for browning patties
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine ground beef, crushed crackers, 1 cup milk, Italian seasoning, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into 8 patties about 1/2 inch thick.
- Lightly coat each patty with flour.
- Heat a little oil in a skillet over medium heat. Brown the patties for 2 to 3 minutes per side until lightly golden.
- Arrange the browned patties in a single layer in the prepared baking dish.
- Whisk together the cream of mushroom soup and remaining 1 cup milk until smooth.
- Pour the gravy evenly over the patties.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for 10 minutes until the gravy is bubbling and the patties are fully cooked.
- Let the casserole rest for a few minutes before serving.
Notes
Do not overmix the beef mixture to keep the patties tender. Saltine crackers can be replaced with plain breadcrumbs. Whole milk provides a richer texture, but lower-fat milk also works. Cream of chicken or cream of celery soup can be substituted for mushroom soup. Add a splash of Worcestershire sauce for deeper flavor. Optional cheese can be added during the final baking stage. Store leftovers in the refrigerator for up to 4 days or freeze before or after baking.