Hearty, flavorful, and wonderfully comforting — this Amish Hamburger Steak Bake is a timeless classic straight from traditional farmhouse kitchens. Made with seasoned ground beef, creamy gravy, and tender potatoes, it’s the perfect dish for a cozy family dinner or a make-ahead meal that reheats beautifully.
Ingredients
- 1 ½ pounds ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 4 medium potatoes, thinly sliced
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon butter, for greasing the pan
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven: Set to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish.
- Cook the beef: In a large skillet over medium heat, sauté the chopped onion and garlic until softened. Add the ground beef, salt, pepper, and Worcestershire sauce. Cook until browned, then drain off any excess fat.
- Make the sauce: In a bowl, mix the cream of mushroom soup with the milk until smooth.
- Layer the casserole:
- Spread half of the sliced potatoes on the bottom of the prepared dish.
- Add half of the beef mixture on top.
- Pour half of the soup mixture evenly over the beef.
- Repeat the layers with the remaining potatoes, beef, and soup.
- Bake covered: Cover the dish with foil and bake for 50 minutes.
- Add cheese: Remove the foil, sprinkle cheddar cheese evenly over the top, and bake uncovered for another 15–20 minutes, or until the cheese is bubbly and golden.
- Rest before serving: Let it cool for 10 minutes to allow the layers to set.
- Garnish and serve: Sprinkle chopped parsley over the top before serving.
Pro Tips
- You can substitute cream of chicken soup for a lighter flavor.
- For extra richness, add a few spoonfuls of sour cream to the soup mixture.
- Slice the potatoes evenly so they cook through at the same rate.
- This dish pairs beautifully with a green salad or buttered dinner rolls.
