There’s something incredibly cozy about a good casserole, and this Amish Hamburger Steak Bake Recipe really hits the spot. It’s that perfect mix of hearty beef, creamy mashed potatoes, and melty cheese that just makes you feel at home the moment it hits your plate.
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Why You'll Love This Recipe
I couldn’t resist sharing this Amish Hamburger Steak Bake Recipe because it’s one of those dishes that brings people together around the table, no fuss required. From the rich flavors to the simple prep, it’s a true comfort food champion in my kitchen.
- Simple Ingredients: You probably already have everything you need in your pantry and fridge, making this a no-stress dinner option.
- Flavorful and Savory: The combo of ground beef, mushroom soup, and cheddar cheese is downright irresistible and keeps everyone coming back for seconds.
- Quick to Make: From start to table in under an hour, it’s perfect for busy weeknights when time is tight but you still want something hearty.
- Family-Friendly: Everyone from kids to grandparents loves it, so it’s a safe bet that will end with smiles all around.
Ingredients & Why They Work
Every ingredient in this Amish Hamburger Steak Bake Recipe has its moment to shine while playing well together. The beef provides the hearty base, the mushrooms add earthiness, and the potatoes bring creamy comfort. A few tips below on what to look for when shopping:
- Ground beef: I recommend using 80/20 lean-to-fat ratio—it strikes the perfect balance to keep things juicy without too much grease.
- Onion: Fresh chopped yellow onion melts into the beef and adds natural sweetness and depth.
- Cream of mushroom soup: This is the secret ingredient that brings creamy umami without extra effort—ditch it and you lose a ton of flavor.
- Milk: Just a splash smooths the mushroom soup into a silky sauce that melds with the beef.
- Garlic powder: Adds a subtle savory punch that enhances every bite without overpowering.
- Black pepper: Freshly cracked is best, but ground works fine to season the beef mixture.
- Salt: Essential for balance—season to your taste but don't skip it!
- Prepared mashed potatoes: Homemade or store-bought works here; creamy potatoes are the coziest topping you can ask for.
- Shredded cheddar cheese: Sharp or mild, grated fresh if possible, it melts to form a golden, bubbly crust that seals in all the flavors.
Make It Your Way
I love to switch things up with this Amish Hamburger Steak Bake Recipe to keep it interesting. For example, adding a little Worcestershire sauce to the beef mix boosts the savory notes beautifully. Feel free to play around and make it your own!
- Variation: One time, I swapped out the cream of mushroom soup with cream of celery and it gave the bake a lighter, fresher flavor that my family really enjoyed.
- Dietary tweak: Try swapping ground beef for ground turkey if you want a leaner option—just add a bit more seasoning to compensate.
- Seasonal changes: In the fall, try mixing in sautéed mushrooms or caramelized onions for extra depth.
Step-by-Step: How I Make Amish Hamburger Steak Bake Recipe
Step 1: Brown the Beef and Onion
Start by heating a large skillet over medium heat. Add your ground beef and chopped onion, stirring as they cook. You want the beef nicely browned but not overcooked, and the onions tender and translucent. I like to drain most of the grease then to keep the bake from being too oily.
Step 2: Mix in the Creamy Sauce
To your skillet, add the cream of mushroom soup, milk, garlic powder, black pepper, and salt. Stir everything together and gently bring it to a simmer. You want the mixture warm and combined, but not boiling—this helps the flavors meld.
Step 3: Layer and Bake
Spread the beef mixture evenly in your greased 9×13 baking dish. Then gently spoon the mashed potatoes over the top, smoothing them out to cover the beef completely. Finally, sprinkle on your shredded cheddar cheese in an even layer. Pop it in the oven at 375°F for about 25-30 minutes—you’re looking for bubbly edges and melted, golden cheese.
Top Tip
From the many times I’ve made this Amish Hamburger Steak Bake Recipe, a few tricksy things really helped me get it just right. These tips might save you some guessing and keep your bake from going sideways!
- Browning Beef Properly: Don’t rush this step—get a good sear on the meat to develop flavor, and make sure to drain excess fat so your dish isn't greasy.
- Even Mashed Potato Layer: Use a spatula or the back of a spoon to spread the potatoes evenly but gently so you don’t mix them into the beef below.
- Cheese Choice Matters: Sharp cheddar gives the bake a nice tang, but mild cheddar melts smoother and is kid-friendly.
- Let It Rest: After baking, let the dish sit for 5 minutes so it sets up—this prevents it from falling apart when you serve.
How to Serve Amish Hamburger Steak Bake Recipe
Garnishes
I like to sprinkle freshly chopped parsley or green onions on top after baking—it adds a pop of color and a fresh bite to all that richness. Sometimes a dollop of sour cream on the side is nice, too, especially for the kids.
Side Dishes
This bake stands tall on its own, but I love pairing it with a crisp green salad or steamed green beans for some brightness. Roasted carrots or a simple cucumber salad add great texture contrast.
Creative Ways to Present
For a family gathering, I've served this Amish Hamburger Steak Bake Recipe in individual ramekins—each topped with a sprinkle of cheese and garnished with chives. It makes it feel special and helps with portion control for kids and adults alike.
Make Ahead and Storage
Storing Leftovers
I usually put leftovers into an airtight container and store them in the fridge for up to 3 days. It reheats nicely in the oven or microwave, though I find the oven keeps the cheesy topping a little crispier.
Freezing
If you want to make this ahead of time, it freezes well without losing its texture. Just assemble the bake, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until warmed through. This keeps the mashed potatoes moist and the cheese melty without drying it out.
Frequently Asked Questions:
You can! While cream of mushroom is traditional and gives a nice earthy flavor, swapping in cream of celery or cream of chicken can offer a different but still delicious twist. Just keep the same amount and adjust seasoning as needed.
Absolutely! The recipe freezes well before baking. Just cover tightly with foil or plastic wrap and freeze. When ready to cook, thaw overnight in the fridge, then bake as directed. This makes for a great make-ahead meal.
Yes, you can substitute mashed potatoes with alternatives like mashed sweet potatoes or even cauliflower puree for a lower-carb option. Just be mindful of moisture content to keep the bake from getting watery.
Browning the beef fully is important because it adds flavor and ensures the beef is cooked through. It also lets you drain excess grease, preventing a soggy bake. So yes, take your time with this step for the best results.
Final Thoughts
This Amish Hamburger Steak Bake Recipe is one of my go-to comfort foods that never fails to please. It’s straightforward, satisfying, and downright delicious—exactly what I want in a cozy homemade meal. I hope you give it a try and make it your own, just like I have in my kitchen.
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Amish Hamburger Steak Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Amish Hamburger Steak Bake is a hearty and comforting casserole featuring a seasoned ground beef and onion base topped with creamy mashed potatoes and melted cheddar cheese. This easy-to-make baked dish is perfect for a family dinner that combines rich flavors and satisfying textures.
Ingredients
Main Ingredients
- 1.5 lbs ground beef
- 1 large onion, chopped
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- 4 cups prepared mashed potatoes
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook beef and onion: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender. Drain any excess grease to reduce fat.
- Mix sauce: Stir in the cream of mushroom soup, milk, garlic powder, black pepper, and salt into the cooked ground beef mixture. Heat gently and bring to a simmer to blend the flavors.
- Layer beef mixture: Spread the savory ground beef mixture evenly into the prepared baking dish as the base layer.
- Add mashed potatoes: Carefully spoon or spread the prepared mashed potatoes evenly over the beef mixture to create a smooth top layer.
- Top with cheese: Sprinkle the shredded cheddar cheese evenly over the mashed potatoes for a cheesy crust.
- Bake: Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
- Rest and serve: Allow the casserole to stand for a few minutes before serving so it can set and be easier to portion.
Notes
- Use lean ground beef to reduce excess fat and grease.
- For a creamier mashed potato layer, you can mix in some sour cream or cream cheese.
- Feel free to substitute cream of mushroom soup with cream of celery or chicken for a different flavor.
- The dish can be assembled ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
- Adding a pinch of smoked paprika or cayenne pepper to the beef mixture can add a subtle kick.
- Leftovers reheat well and make great next-day meals.
Nutrition
- Serving Size: 1 serving
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
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