Amish Hamburger Steak Bake Recipe

For the Hamburger Steaks:

2 lbs ground beef (80/20 preferred)

1 small onion, finely chopped

1/2 cup breadcrumbs or crushed saltine crackers

1/4 cup milk

2 eggs

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

For the Sauce:

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of cheddar or cream of chicken soup

1/2 cup milk or heavy cream

1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)

Topping:

1 cup shredded cheese (mozzarella, cheddar, or a blend)

Fresh parsley for garnish (optional)

Instructions

Preheat Oven:

Preheat your oven to 350°F (175°C).

Make the Hamburger Steaks:

In a large mixing bowl, combine ground beef, chopped onion, breadcrumbs, milk, eggs, and seasonings (garlic powder, onion powder, salt, pepper).

Mix just until combined — don’t overmix or the patties will be tough.

Shape into thick patties (about .

Brown the Patties:

In a large skillet over medium heat, brown the patties on both sides (about 3–4 minutes per side). They don’t need to be cooked through—just browned.

Prepare the Sauce:

In a bowl, mix the cream of mushroom soup, cream of cheddar soup, milk/heavy cream, and 1 cup shredded cheese. Stir until smooth.

Assemble the Bake:

Pour the sauce into a 9×13-inch baking dish.

Nestle the browned hamburger patties into the sauce.

Sprinkle the remaining 1 cup of shredded cheese over the top.

Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.

Garnish & Serve:

Sprinkle with fresh chopped parsley if desired.

Serve hot with mashed potatoes, buttered noodles, or over rice.

Tips:

You can add mushrooms or caramelized onions to the sauce for extra flavor.

Want a kick? Add a bit of Worcestershire sauce or hot sauce to the beef mix.

Leftovers are excellent the next day!