Amish Hamburger Steak Bake Recipe

Introduction

This Ultimate Amish Hamburger Steak Bake is the epitome of easy comfort food. It combines savory ground beef patties with a rich, creamy mushroom gravy, all baked together with tender potatoes for a complete, hearty meal. If you love classic ground beef dinners, you might also enjoy this Easy Hamburger Steak and Gravy Recipe or this cheesy Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe.

Ingredients

This Amish Hamburger Steak Bake recipe combines savory ground beef with a rich, creamy mushroom gravy for a comforting and hearty meal. Gather these simple ingredients to get started.

• 2 pounds ground beef
• 1 1/2 cups saltine crackers, crushed
• 1 cup whole milk (for beef mixture)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper, optional
• Salt and black pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 1/2 cups milk (for gravy)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Amish Hamburger Steak Bake recipe is about 20% faster than similar casserole recipes, thanks to its straightforward assembly and hands-off baking time.

Step-by-Step Instructions

Step 1 — Prepare the Meat Mixture

In a large bowl, combine the ground beef, finely diced onion, crushed saltine crackers, milk, egg, and seasonings. Mix gently with your hands just until everything is incorporated; overmixing can make the final bake dense.

Step 2 — Form the Patties

Divide the mixture into 6 equal portions. Shape each into a thick, oval patty about 3/4-inch thick. This shape is traditional for this Amish hamburger steak bake and helps with even cooking.

Step 3 — Brown the Patties

Heat a large skillet over medium-high heat. Add a small amount of oil and brown the patties for 2-3 minutes per side, just until a crust forms. They do not need to be cooked through at this stage.

Tip: Do not crowd the skillet; work in batches if needed to ensure proper browning, which adds crucial flavor to the dish.

Step 4 — Create the Sauce Base

In the same skillet, reduce heat to medium. Stir the cream of mushroom soup and beef broth together, scraping up any browned bits from the bottom of the pan. This creates a rich, flavorful gravy.

Step 5 — Assemble the Bake

Arrange the browned patties in a single layer in a 9×13-inch baking dish. Pour the hot soup mixture evenly over the top, ensuring each patty is covered. The sauce will thicken as it bakes.

Step 6 — Bake to Perfection

Cover the dish tightly with aluminum foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes.

Doneness Cue: The Amish hamburger steak bake is ready when the patties are cooked through (internal temperature of 160°F / 71°C) and the gravy is bubbly and slightly thickened around the edges.

Step 7 — Rest and Serve

Let the bake rest for 5-10 minutes after removing it from the oven. This allows the juices to redistribute and the gravy to thicken slightly more, making it easier to serve over mashed potatoes or egg noodles.

Nutritional Information

Calories	Approx. 420 kcal
Protein	28g
Carbohydrates	32g
Fat	19g
Fiber	3g
Sodium	Approx. 850mg

Note: These are estimated values for one serving of Amish Hamburger Steak Bake and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This classic Amish Hamburger Steak Bake is wonderfully adaptable. Here are several practical ingredient swaps to suit different dietary needs without sacrificing the comforting essence of the dish.

• Leaner Protein — Swap ground beef for 90/10 lean beef, ground turkey, or a plant-based crumble. Turkey offers a lighter flavor, while a quality plant-based crumble maintains a similar texture.
• Lower-Carb Option — Replace the cream of mushroom soup with a homemade sauce using sautéed mushrooms, beef broth, and a splash of cream or unsweetened almond milk thickened with a sprinkle of xanthan gum.
• Gluten-Free Adaptation — Use a certified gluten-free cream of mushroom soup or make the homemade sauce mentioned above. Ensure any packaged gravy or seasoning mixes are gluten-free.
• Dairy-Free Version — Opt for a dairy-free cream of mushroom soup (many brands offer this) and use a plant-based butter or oil for sautéing. Top with dairy-free shredded cheese or nutritional yeast.
• Low-Sodium Twist — Choose a low-sodium or no-salt-added cream of mushroom soup and low-sodium beef broth. Season generously with herbs like thyme, rosemary, and black pepper instead of added salt.
• Veggie Boost — Add finely chopped spinach, grated zucchini (squeezed dry), or diced mushrooms directly into the meat mixture for extra moisture, fiber, and nutrients.
• Whole Grain Swap — If the recipe includes breadcrumbs as a binder, use whole-wheat panko or rolled oats for added fiber and a heartier texture.
• Lighter Topping — Instead of a full layer of cheese, sprinkle a smaller amount of a strongly flavored cheese like sharp cheddar or parmesan, or use a breadcrumb and herb topping for crunch.

Serving Suggestions

• For a classic comfort meal, serve this Amish Hamburger Steak Bake with a side of creamy mashed potatoes or buttered egg noodles to soak up the savory gravy.
• Brighten up the hearty dish with simple steamed green beans, roasted carrots, or a crisp garden salad dressed with a tangy vinaigrette.
• This bake is perfect for potlucks and family gatherings, as it travels well and feeds a crowd with minimal fuss.
• For a cozy weeknight dinner, plate it straight from the baking dish alongside a warm, crusty roll for dipping.
• Transform leftovers into a new meal by chopping the steak and serving it over toasted bread for an open-faced sandwich the next day.
• During colder months, pair this comforting bake with a side of sweet corn or applesauce for a touch of sweetness that complements the savory flavors.

This Amish Hamburger Steak Bake is a versatile centerpiece that pairs beautifully with simple sides, making it ideal for both casual family dinners and larger communal occasions.

Common Mistakes to Avoid

• Mistake: Overworking the ground beef mixture, resulting in a dense, tough texture. Fix: Gently combine ingredients just until incorporated to keep your Amish hamburger steak bake tender.
• Mistake: Using lean ground beef, which can lead to a dry bake. Fix: Opt for 80/20 or 85/15 ground beef for optimal moisture and flavor in this hearty dish.
• Mistake: Not preheating the oven, causing uneven cooking. Fix: Always allow your oven to reach the correct temperature before baking for consistent results.
• Mistake: Skipping the step of sautéing the onions and mushrooms. Fix: Sautéing these aromatics first deepens the overall flavor profile of the Amish hamburger steak bake.
• Mistake: Adding raw, cold cream soup directly from the can. Fix: Briefly warm and thin the soup with a splash of broth or milk for a smoother, more integrated sauce.
• Mistake: Overcrowding the baking dish, preventing proper browning. Fix: Use a dish large enough to allow space between the patties for optimal caramelization.
• Mistake: Underseasoning the meat mixture, relying solely on the sauce for flavor. Fix: Season the beef patties generously with salt, pepper, and herbs before baking.
• Mistake: Cutting into the bake immediately after removing it from the oven. Fix: Let it rest for 5-10 minutes; this allows the juices to redistribute for a moist slice.
• Mistake: Using a glass or dark metal pan without adjusting the bake time. Fix: Glass pans retain more heat; reduce your oven temperature by 25°F to prevent over-browning.

Storing Tips

• Fridge: Cool the bake completely, then store in an airtight container for up to 3-4 days.
• Freezer: Wrap individual portions tightly in plastic wrap and foil, or use a freezer-safe container, for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat in a 350°F oven, covered with foil, until the internal temperature reaches 165°F. You can also reheat single servings in the microwave.

Always use a food thermometer to ensure your Amish Hamburger Steak Bake is reheated to a safe temperature of 165°F before serving.

Conclusion

This Amish Hamburger Steak Bake is a comforting, family-friendly meal that delivers incredible flavor with minimal effort. For another easy ground beef classic, try our Crockpot French Onion Meatloaf with Melted Swiss Cheese Recipe. We hope you love this recipe—please leave a comment with your review and subscribe for more simple, delicious dinners!

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Amish Hamburger Steak Bake

Print Recipe

Hearty baked hamburger patties made with ground beef, crackers, and milk, topped with creamy mushroom gravy and baked until tender and flavorful.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6-8 1x
• Method: Main Dish
• Cuisine: Amish

Ingredients

Scale 1x2x3x

• 2 pounds ground beef
• 1 1/2 cups saltine crackers, crushed
• 1 cup whole milk (for beef mixture)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper, optional
• Salt and black pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 1/2 cups milk (for gravy)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, combine ground beef, crushed saltine crackers, 1 cup milk, Italian seasoning, garlic powder, onion powder, cayenne (if using), salt, and pepper. Mix gently until combined, then form into 6-8 oval patties. Dredge lightly in flour.
3. In a skillet, brown patties over medium heat for 3-4 minutes per side. Transfer to prepared baking dish.
4. In a bowl, mix cream of mushroom soup and 1 1/2 cups milk to make gravy. Pour over patties.
5. Cover and bake for 45-50 minutes until patties are cooked through and gravy is bubbly.

Notes

Use hands to mix gently to avoid tough patties. Saltines provide authentic old-fashioned texture but can substitute with breadcrumbs. Let rest 5 minutes before serving for juicier results.

Nutrition

• Calories: 520
• Sugar: 6g
• Sodium: 980mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 120mg

FAQs

Can I make this Amish Hamburger Steak Bake ahead of time?

Yes, you can assemble the casserole up to a day in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time when cooking it cold from the fridge. This makes the Recipe Title: Amish Hamburger Steak Bake a convenient option for meal prep.

What can I use instead of cream of mushroom soup?

You can substitute with cream of chicken or celery soup for a similar creamy texture. For a homemade version, make a simple white sauce with butter, flour, milk, and sautéed mushrooms. This substitution will still yield a delicious and comforting Amish Hamburger Steak Bake.

How should I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole, covered, in a 350°F oven until warmed through. The flavors often meld and improve the next day.