Of course! The Amish Hamburger Steak Bake is a classic, hearty casserole that embodies comfort food. It’s not a steak in the traditional sense, but a flavorful baked hamburger patty smothered in a rich, creamy gravy and topped with a crispy potato layer.
It’s simple, affordable, and feeds a crowd. Here’s a traditional recipe.
Amish Hamburger Steak Bake
This dish is like a deconstructed, baked version of Salisbury steak with a wonderful potato topping.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
For the Hamburger Layer:
· 2 lbs lean ground beef
· 1 cup crushed saltine crackers or quick oats
· 1 large egg
· ½ cup milk
· ½ cup finely chopped onion
· 1 teaspoon garlic powder
· 1 teaspoon salt
· ½ teaspoon black pepper
For the Creamy Gravy Layer:
· 1 (10.5 oz) can condensed cream of mushroom soup
· 1 (10.5 oz) can condensed cream of chicken soup
· 1 cup milk
· 1 packet (1 oz) dry onion soup mix
For the Potato Topping:
· 4-5 cups frozen shredded hash browns (thawed)
· 2 cups shredded cheddar cheese
· ¼ cup (½ stick) butter, melted
· Salt and pepper to taste
· Paprika for sprinkling (optional)
Instructions:
Step 1: Prepare the Hamburger Base
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Patty Ingredients: In a large bowl, combine the ground beef, crushed crackers, egg, ½ cup milk, chopped onion, garlic powder, salt, and pepper. Mix with your hands until just combined (avoid overmixing).
- Form the Base: Press the meat mixture evenly into the bottom of a 9×13-inch baking dish, creating a solid “crust.”
Step 2: Create the Gravy
- In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, 1 cup of milk, and the dry onion soup mix until smooth.
- Pour this gravy mixture evenly over the entire hamburger layer.
Step 3: Add the Potato Topping
- In a separate bowl, combine the thawed hash browns, shredded cheddar cheese, and melted butter. Season with a little salt and pepper. Toss to mix.
- Sprinkle the potato and cheese mixture evenly over the gravy layer.
- For a golden color, sprinkle a little paprika over the top.
Step 4: Bake
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking, uncovered, for another 15-20 minutes, or until the potatoes are lightly browned, the cheese is bubbly, and the casserole is heated through.
- For an extra crispy top, you can place it under the broiler for the last 2-3 minutes (watch it closely!).
Step 5: Rest and Serve
- Remove the bake from the oven and let it stand for 10 minutes before serving. This allows the layers to set, making it easier to cut into clean squares.
- Serve hot, scooping out portions that include all the delicious layers.
Chef’s Tips & Variations
· Hash Brown Shortcut: Using frozen shredded hash browns is traditional and easiest. No need to cook them first, just make sure they are thawed so they cook evenly.
· From-Scratch Gravy: For a non-can cream sauce, melt 4 tablespoons of butter, whisk in ¼ cup of flour, and cook for 1 minute. Slowly whisk in 2 cups of beef broth and 1 cup of milk. Cook until thickened, then season with salt, pepper, and 1 tablespoon of Worcestershire sauce.
· Add Vegetables: Feel free to add a layer of frozen mixed vegetables (like peas and carrots) over the hamburger layer before adding the gravy.
· Make it Lighter: You can use ground turkey and low-fat soups and cheese for a lighter version.
· Testing for Doneness: The casserole is done when the internal temperature of the hamburger layer reaches 160°F (71°C).
This is the kind of meal that brings everyone to the table. It’s humble, incredibly satisfying, and perfect for a busy weeknight or a potluck. Enjoy