Amish Hamburger Steak Bake

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Amish Hamburger Steak Bake

A Cozy, Old-Fashioned Comfort Classic

There’s something incredibly comforting about recipes that come from simpler times. The kind of meals our grandparents made without measuring spoons, fancy appliances, or complicated steps—just good ingredients, patience, and love. This Amish Hamburger Steak Bake is exactly that kind of dish.

Tender hamburger steaks, lightly crusted with crushed crackers, baked slowly in a creamy mushroom gravy until everything is rich, savory, and spoon-tender. It’s the kind of dinner that fills the kitchen with warmth, brings everyone to the table early, and guarantees clean plates at the end.

If you’re craving true comfort food—the kind that sticks with you—this one delivers every time.

Why You’ll Love This Recipe

• Classic comfort food that tastes like home
• Budget-friendly ingredients you likely already have
• One-dish meal with minimal cleanup
• Juicy, tender hamburger steaks thanks to the cracker-and-milk mixture
• Creamy mushroom gravy that pairs perfectly with potatoes or noodles
• Leftovers reheat beautifully

Ingredients

For the Hamburger Steaks

• 2 pounds lean ground beef (85/15 recommended)
• 1½ cups saltine crackers, finely crushed
• 1 cup whole milk
• 1 teaspoon dried Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Pinch of cayenne pepper (optional)
• Kosher salt and black pepper, to taste
• ½ cup all-purpose flour (for dredging)

For the Gravy

• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk

Equipment Needed

• Large mixing bowl
• Skillet
• 9×13-inch baking dish
• Whisk
• Aluminum foil

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.

2. Make the Beef Mixture

In a large bowl, combine ground beef, crushed saltines, milk, Italian seasoning, onion powder, garlic powder, cayenne (if using), salt, and pepper.
Mix gently until just combined—do not overmix.

3. Shape the Patties

Divide the mixture into 8 equal portions and shape into oval or round hamburger steaks about ½-inch thick.

4. Dredge & Sear

Lightly coat each patty in flour, shaking off excess.
Heat a skillet over medium-high heat and sear patties for 2–3 minutes per side, just until golden brown. They do not need to be fully cooked.

5. Arrange in Baking Dish

Place the browned hamburger steaks in a single layer in the prepared baking dish.

6. Make the Gravy

Whisk together the cream of mushroom soup and milk until smooth. Pour evenly over the steaks.

7. Bake

Cover tightly with foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes, until bubbly and fully cooked.

8. Rest & Serve

Let rest for 5 minutes before serving so the gravy thickens slightly.

Pro Tips

• Don’t skip searing—it adds flavor and keeps the steaks intact
• Use lean but not extra-lean beef to avoid dry patties
• Want extra richness? Stir ½ cup sautéed mushrooms into the gravy
• Add a splash of Worcestershire sauce to the beef mixture for depth

Variations & Substitutions

• No mushroom soup? Use cream of onion or cream of celery
• Gluten-free: Use gluten-free crackers and GF flour
• Extra hearty: Add sliced onions or mushrooms under the patties
• Lighter version: Use 1½ lbs beef and reduce gravy slightly

Serving, Pairing & Storage

How to Serve

• Over mashed potatoes
• With buttered egg noodles
• Alongside white rice
• With warm dinner rolls to soak up the gravy

Storage

• Refrigerate leftovers in an airtight container for up to 4 days

Freezing

• Freeze fully cooked casserole for up to 2 months
• Thaw overnight and reheat covered at 325°F

FAQ

Can I make this ahead of time?
Yes. Assemble everything, cover, and refrigerate up to 24 hours before baking.

Why use crackers instead of breadcrumbs?
Saltines keep the patties moist and add classic flavor.

Can I skip the flour dredge?
You can, but it helps the gravy cling better and adds texture.

Is this kid-friendly?
Absolutely—just skip the cayenne.