Amish Hamburger Steak Bake is the kind of dish I turn to when I want something cozy, filling, and full of simple, traditional flavor. Tender beef patties are baked in a creamy mushroom gravy that soaks into every bite. It’s hearty, comforting, and incredibly easy to make with ingredients I almost always have on hand.
Why You’ll Love This Recipe
I love how down-to-earth this recipe is—no fancy ingredients or complicated steps. Just good, honest food. The patties are flavorful and juicy, and once they’re baked in that creamy gravy, they become melt-in-your-mouth tender. It’s the perfect meal when I want to feed a crowd or just enjoy a nostalgic, comforting dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 pounds ground beef
- 1 ½ cups crushed saltine crackers (about 1 sleeve)
- 1 cup whole milk
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 2 (10.75 oz) cans cream of mushroom soup
- 1 ½ cups whole milk (for gravy)
Directions
- I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, I mix the ground beef, crushed crackers, 1 cup of milk, Italian seasoning, garlic powder, onion powder, cayenne, salt, and pepper until just combined.
- I shape the meat mixture into 7 to 9 oval patties.
- I dredge each patty lightly in flour and set them aside.
- In a skillet over medium-high heat, I brown the patties on both sides (they don’t need to be fully cooked).
- I transfer the patties to the prepared baking dish.
- In a separate bowl, I mix the cream of mushroom soup with 1½ cups of milk until smooth, then pour it over the patties.
- I cover the dish with foil and bake for 30 minutes.
- I remove the foil and bake for 5–10 more minutes, until the gravy is bubbling and the patties are cooked through.
- I let the dish rest for a few minutes before serving.
Servings and Timing
- Servings: 7–9
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
Variations
- Cheesy Topping: I sprinkle shredded cheese on top during the last few minutes of baking for an extra indulgent touch.
- Extra Veggies: I add sliced onions or mushrooms to the gravy for more texture and flavor.
- Cream Soup Swap: I switch out the mushroom soup for cream of chicken or cream of celery when I want to change things up.
- Spicy Option: I increase the cayenne or add hot sauce to the meat mix for a spicier version.
- Serve It Different: I spoon the steaks and gravy over mashed potatoes, egg noodles, or rice depending on what I have.
Storage/Reheating
- Storage: I store leftovers in the fridge in an airtight container for up to 3 days.
- Reheating: I reheat in the microwave or oven at 350°F until warmed through.
- Freezing: I freeze fully cooked patties and gravy in a sealed container for up to 2 months. I thaw in the fridge overnight before reheating.
FAQs
Can I use breadcrumbs instead of crackers?
Yes, I’ve swapped in an equal amount of breadcrumbs and it works just fine.
What if I don’t have cream of mushroom soup?
Cream of chicken or celery both work great, or I make a simple homemade version with roux, milk, and sautéed mushrooms.
Can I make this ahead of time?
Definitely. I assemble the patties and gravy in the baking dish, cover it, and refrigerate it for up to 24 hours before baking.
How do I keep the patties from falling apart?
I make sure not to overmix the meat mixture and press them together firmly when forming the patties.
Can I make this gluten-free?
Yes, I use gluten-free crackers and flour, and a gluten-free cream soup alternative to keep everything safe and delicious.
Conclusion
Amish Hamburger Steak Bake is one of those timeless meals that brings comfort with every bite. It’s simple, satisfying, and perfect for feeding the whole family. Whether I’m making it for a regular weeknight dinner or doubling it up for leftovers, this recipe never disappoints. It’s just the kind of cozy dish I keep coming back to.
Print
Amish Hamburger Steak Bake
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 7–9 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American / Amish
- Diet: Gluten Free
Description
Amish Hamburger Steak Bake is a comforting, old-fashioned casserole made with seasoned beef patties baked in creamy mushroom gravy. This easy, hearty recipe is perfect for family dinners, meal prep, or whenever you need a cozy and satisfying dish.
Ingredients
- For the Patties:
- 2 pounds ground beef
- 1 ½ cups crushed saltine crackers (about 1 sleeve)
- 1 cup whole milk
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- All-purpose flour, for dredging
- For the Gravy:
- 2 (10.75 oz) cans cream of mushroom soup
- 1 ½ cups whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix ground beef, crushed crackers, 1 cup milk, and seasonings. Mix until just combined.
- Shape mixture into 7–9 oval patties. Lightly dredge each patty in flour.
- In a skillet over medium-high heat, brown the patties on both sides (don’t cook through).
- Place browned patties in the baking dish.
- In a bowl, whisk mushroom soup and 1½ cups milk until smooth. Pour over patties.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 5–10 minutes until bubbling.
- Let rest a few minutes before serving.
Notes
- Swap cream of mushroom with cream of chicken or celery for variation.
- Add sautéed onions or mushrooms to the gravy for more texture.
- For extra comfort, serve over mashed potatoes, egg noodles, or rice.
- Gluten-free option: use GF crackers, flour, and soup.
- Freezes well for up to 2 months.
