Amish Hamburger Steak Bake

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 25–30 minutes (baking) + 10 minutes (browning)
Total Time: About 50–55 minutes
Servings: 6
Difficulty Level: Easy

Introduction

Imagine the warm, savory aroma of browned beef and sautéed onions filling your kitchen — rich, slightly nutty mushrooms adding an earthy note, and a creamy mushroom gravy that wraps tender mixed vegetables in comfort. Amish Hamburger Steak Bake is the sort of dish that greets you at the door: cozy, unpretentious, and deeply satisfying. Each spoonful delivers a pleasing contrast of textures — a soft, creamy binder with small tender bites of vegetables and meaty grounds — and a nostalgic, homey flavor that brings people together.

This recipe is perfect for chilly weeknights when you want something hearty without fuss; it’s equally suited to potlucks and family gatherings because it can be made ahead and reheats beautifully. Serve it over rice or mashed potatoes for a full, comforting plate. Whether you crave the flavors of a slow-cooked dinner or need a crowd-pleaser that’s simple to execute, this Amish Hamburger Steak Bake hits that sweet spot of warmth and ease.

Nutrition Highlights

Estimated nutrition per serving (recipe yields 6 servings; values are approximate):

• Calories: ~295 kcal
• Protein: ~18 g
• Carbohydrates: ~11 g
• Fat: ~19 g
• Fiber: ~2–3 g
• Sodium: ~600–750 mg (varies greatly with brand of condensed soup and added salt)

Notes on accuracy: These values are calculated estimates based on standard ingredient nutrition profiles (USDA FoodData Central and typical product labels for condensed cream of mushroom soup and dairy). Individual brands and substitutions (leaner beef, low-sodium soup, nonfat milk) will change totals. For authoritative guidance on dietary needs and portioning, consult reputable sources such as government nutrition databases and medical organizations.

Why You’ll Love It

• Comforting flavor and aroma: Browning beef and sautéing mushrooms and onions builds savory depth; the creamy soup mixture finishes it with nostalgic “home-cooked” richness.
• Easy and family-friendly: Minimal prep and straightforward steps make this a weeknight hero — kids and adults alike find it familiar and satisfying.
• Make-ahead and crowd-ready: Assemble ahead, refrigerate, and bake before serving — perfect for potlucks or a relaxed Sunday supper.
• Flexible and forgiving: Swap in different vegetables, use leaner beef or plant-based substitutes, and still get a delicious result.

How to Make Amish Hamburger Steak Bake

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 1 can cream of mushroom soup (condensed)
• 1 cup milk
• 2 cups frozen mixed vegetables
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups cooked rice or mashed potatoes (for serving)

Optional ingredients and substitutions

• Replace ground beef with 1 lb ground turkey or a plant-based ground meat alternative.
• Use low-sodium or gluten-free cream of mushroom soup to reduce sodium or fit dietary needs.
• Substitute milk with unsweetened plant milk (soy or oat) for a dairy-free version; use dairy-free cream soup if avoiding dairy.
• Add 1–2 teaspoons Worcestershire sauce for deeper umami (skip for vegetarian versions).
• Stir in 1 cup shredded cheddar or Swiss cheese before baking if you like a cheesy top.

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, brown the ground beef over medium heat. Drain excess fat.
3. Add chopped onion and mushrooms to the skillet and cook until tender, about 4–6 minutes.
4. Stir in the cream of mushroom soup, milk, garlic powder, salt, and pepper, mixing well.
5. Fold in the frozen mixed vegetables until well combined.
6. Transfer the mixture to a greased baking dish.
7. Bake in preheated oven for 25-30 minutes until heated through and bubbly.
8. Serve hot over rice or mashed potatoes.

Practical tips

• Don’t overmix the meat while browning — let it brown well to develop flavor and texture.
• Drain excess fat from the beef to avoid a greasy bake; spoon it off or use paper towels in the skillet.
• If your condensed soup is thick, whisk it with milk until smooth before adding for even distribution.
• Bake until the center is bubbling and the edges are slightly browned — that indicates it’s hot through. For food safety, casseroles should reach 165°F.
• If topping with cheese, add it in the last 5–10 minutes of baking so it melts but doesn’t over-brown.

Serve It Up

• Classic: Spoon over a bed of creamy mashed potatoes or fluffy white/brown rice for a traditional, filling plate.
• Lighter pairing: Serve with a crisp green salad dressed in tangy vinaigrette to balance richness.
• Comfort carbs: Try buttery egg noodles or cauliflower mash for a lower-carb option.
• On the side: Crisp dinner rolls, steamed green beans, or roasted root vegetables complement the bake.
• For breakfast-style leftovers: Reheat and top with a fried egg for a savory morning meal; pair with coffee or tea.

Storage Instructions

Room temperature

• Do not leave the casserole at room temperature for more than 2 hours (USDA guidance for perishable foods).

Refrigeration

• Store leftovers in an airtight container in the refrigerator for 3–4 days.

Freezer

• Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: Reheat at 350°F until hot throughout (about 20–25 minutes from refrigerated).
• Stovetop: Reheat in a skillet over medium-low with a splash of water or milk to loosen the sauce.
• Microwave: Reheat single servings in 1–2 minute bursts, stirring between intervals to ensure even heating.

Chef’s Advice

• Choose your beef wisely: For the juiciest flavor, use 80/20 ground beef; for less fat, 90/10 or ground turkey will reduce calories but may dry out slightly — compensate with a splash more milk.
• Depth of flavor: Browning the beef well (don’t stir constantly) creates fond on the pan that adds savory complexity when deglazed with a little milk or soup.
• Texture is key: Sauté mushrooms and onions until they’re soft and a little caramelized — that contrast elevates the final dish.
• Salt carefully: Condensed soups can be high in sodium; taste the mixture before adding the full teaspoon of salt and adjust.
• Make it ahead: Assemble the casserole, cover, and chill for up to 24 hours; add 5–10 minutes to the bake time if baking from chilled.

Switch It Up!

1. Vegetarian/Vegan Version

• Replace ground beef with 2 cups cooked lentils or 1 lb plant-based crumbles.
• Use dairy-free cream of mushroom soup or make a quick cashew cream base, and swap milk for unsweetened soy or oat milk.

2. Gluten-Free Option

• Use a certified gluten-free condensed cream of mushroom soup (or make a gluten-free béchamel with mushroom broth and cornstarch).
• Confirm any processed ingredients (like Worcestershire sauce) are gluten-free.

3. Cheesy & Herby Upgrade

• Stir in 1 cup shredded sharp cheddar into the filling and sprinkle 1/2 cup panko (or crushed crackers) mixed with melted butter on top; add 1 teaspoon dried thyme or rosemary for aromatic lift.

4. Faster Skillet Version

• Skip the oven: After combining, simmer the mixture in a covered skillet for 10–12 minutes until heated through, then serve immediately over rice.

All Your Questions Answered

Q: Can I use ground turkey instead of beef?
A: Yes — ground turkey works fine. Use slightly higher fat percentage or add a splash of milk/olive oil to keep the mixture moist.

Q: My casserole is watery after baking — how can I fix it?
A: Bake uncovered for an extra 5–10 minutes to reduce excess liquid; stirring in a tablespoon of cornstarch slurry (1:1 cornstarch and cold water) before baking helps thicken the sauce.

Q: How can I reduce sodium?
A: Use low-sodium or homemade cream of mushroom soup, reduce added salt, and choose low-sodium broth if substituting for milk.

Q: Can I assemble this frozen, then bake later?
A: Yes. Freeze assembled in an ovenproof dish, then bake from frozen at 350°F, covered with foil for 30–40 minutes, then uncovered until bubbly and heated through.

Q: Is there a good leftover idea?
A: Mix leftovers into stuffed bell peppers or spoon over baked potatoes for a quick second meal.

Conclusion

Amish Hamburger Steak Bake is a humble yet deeply satisfying casserole that brings comfort to weeknights and warmth to gatherings—easy to personalize, simple to scale, and endlessly reassuring on the plate. If you want to see another version or compare notes, check out this detailed recipe on the Amish Hamburger Steak Bake page and read the write-up from the 2024 Recipe of the Year feature for inspiration and community-tested tips: Amish Hamburger Steak Bake – Taste Of Recipe and 2024 Recipe of the Year: Simple Amish Hamburger Steak Bake ….

Try the recipe, make it your own, and share a photo or note — I’d love to hear how your family enjoys it.

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