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Irresistible Amish Hamburger Steak Bake

This comforting Amish Hamburger Steak Bake features savory hamburger steaks smothered in a creamy mushroom sauce and baked to perfection. It's a simple yet satisfying dish perfect for a family dinner, combining ground beef, cream of mushroom soup, and pantry staples into a crowd-pleasing casserole.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 1 small onion, finely chopped
  • 1 large egg, beaten
  • 1/2 cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • cutting board
  • knife
  • large skillet
  • whisk
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine ground beef, onion, egg, breadcrumbs, salt, pepper, and Worcestershire sauce. Mix well with your hands until just combined. Do not overmix.
  3. Shape the mixture into 6-8 oval-shaped patties (hamburger steaks).
  4. In a large skillet over medium-high heat, brown the hamburger steaks on both sides. They do not need to be cooked through at this stage.
  5. In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.
  6. Arrange the browned hamburger steaks in a 9x13 inch baking dish.
  7. Pour the cream of mushroom soup mixture over the hamburger steaks, ensuring they are evenly coated.
  8. Optional: Sprinkle shredded cheddar cheese over the top.
  9. Bake for 30-40 minutes, or until the sauce is bubbly and the cheese (if using) is melted and lightly browned.
  10. Let stand for 5-10 minutes before serving.

Notes

For a richer flavor, use ground beef with a higher fat content. To prevent a soggy bottom, ensure the hamburger steaks are well-browned before baking. A splash of dry sherry or lemon juice can brighten the flavor of the cream of mushroom soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.