Here’s a hearty Amish Hamburger Steak Bake—comfort food at its finest 🍽️
Amish Hamburger Steak Bake
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup (or cream of onion)
- ½ cup milk
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
- 4–5 medium potatoes, thinly sliced or 2 cups frozen hash browns
- 1 tbsp olive oil or butter
Instructions
- Preheat oven: 350°F / 175°C. Grease a 9×13-inch baking dish.
- Cook beef: In a skillet, heat olive oil. Sauté onion until soft, then add ground beef. Cook until browned and season with garlic powder, salt, pepper, and Worcestershire sauce. Drain excess fat.
- Mix sauce: In a bowl, combine cream of mushroom soup and milk.
- Assemble bake:
- Spread half of the potatoes in the bottom of the baking dish.
- Layer half of the cooked beef mixture over potatoes.
- Pour half of the soup mixture over beef.
- Repeat layers (potatoes → beef → soup).
- Top with cheese: Sprinkle shredded cheddar evenly on top.
- Bake: Cover with foil and bake 45–50 minutes until potatoes are tender. Remove foil and bake 10–15 more minutes until cheese is melted and bubbly.
- Serve: Let cool 5 minutes before slicing.
Tips
- Potato options: Use thinly sliced fresh potatoes, frozen hash browns, or diced potatoes.
- Extra flavor: Add sautéed mushrooms or bell peppers with the beef.
- Make ahead: Assemble and refrigerate overnight; bake when ready.
Variations
- Gravy twist: Stir in ½ cup beef gravy with the soup for richer flavor.
- Cheesy layers: Mix a bit of shredded cheese in the soup layers for extra gooeyness.
- Low-carb: Use cauliflower slices instead of potatoes.
This dish is creamy, cheesy, and full of hearty flavor—perfect for a family dinner.
I can also give a one-pot skillet version if you want to skip the baking step.
