Amish Hamburger Steak Bake

Amish Hamburger Steak Bake is one of my favorite comfort meals—simple, hearty, and packed with flavor. It’s made with seasoned ground beef patties that are lightly browned, then baked in a rich, creamy gravy. It reminds me of cozy Sunday dinners, and it’s a great way to feed a hungry crowd without much fuss.

Why You’ll Love This Recipe

I love this dish because it’s satisfying and full of down-home flavor. The ground beef is seasoned just right, the gravy is creamy and savory, and the whole thing bakes up beautifully in the oven. It’s easy to prepare, uses pantry staples, and makes plenty for the whole family—or for leftovers, which taste even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the hamburger steaks:

• ground beef
• crushed saltine crackers
• milk
• dried Italian seasoning
• garlic powder
• onion powder
• salt
• black pepper
• all-purpose flour (for dusting)

for the gravy:

• cream of mushroom soup
• milk

directions

1. Mix the patties: I start by mixing the ground beef, crushed crackers, milk, seasonings, and a pinch of salt and pepper in a bowl. I try not to overmix so the patties stay tender.

2. Form and brown: I shape the mixture into oval patties and lightly dust them with flour. Then I brown them in a skillet over medium heat, just until golden on both sides. I don’t cook them all the way through—just enough to get that nice crust.

3. Assemble the bake: I preheat the oven to 350°F (175°C). I place the browned patties in a greased baking dish.

4. Make the gravy: In a separate bowl, I whisk the cream of mushroom soup with milk until smooth, then pour it evenly over the patties.

5. Bake: I cover the dish with foil and bake for 30 minutes. Then I remove the foil and bake for another 5 minutes until the gravy is bubbling and the steaks are cooked through.

Servings and timing

This recipe makes about 6 servings. From start to finish, it takes around 1 hour. Prep time is about 20 minutes, and baking takes 35 minutes.

Variations

• I sometimes add sliced onions or mushrooms on top of the patties before pouring on the gravy for extra flavor.

• For a cheesy version, I sprinkle shredded cheddar over the top during the last few minutes of baking.

• I’ve swapped out the cream of mushroom soup with cream of chicken when I want a lighter flavor.

• When I want to make it more of a full meal in one dish, I add thin slices of potato under the patties before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or pop them in the oven at 350°F until warmed through. These also freeze well—I let them cool completely, then wrap individual portions and freeze for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, I often prep the patties and gravy the night before, assemble the dish, cover it, and refrigerate. The next day, I just bake it when I’m ready.

What can I use instead of saltine crackers?

I’ve used breadcrumbs or crushed Ritz crackers and both worked great. Just keep the texture in mind—they help bind the patties.

Do I have to brown the patties first?

Browning gives the patties a nice crust and adds flavor, so I highly recommend it. But if I’m really short on time, I’ve skipped it and just baked them longer.

Can I use ground turkey instead of beef?

Yes, I’ve made this with ground turkey. I add a bit more seasoning since turkey is milder, but the result is still delicious.

What sides go well with this?

I like serving it with mashed potatoes, egg noodles, or rice—anything that soaks up the gravy. Steamed green beans or roasted carrots make great sides too.

Conclusion

This Amish Hamburger Steak Bake is a hearty, old-fashioned dish I keep coming back to. It’s easy, filling, and full of classic flavor. Whether I’m cooking for my family or looking for a make-ahead dinner, this recipe never disappoints.