Amish Hamburger Steak Bake
Tender beef patties blended with crushed crackers and spices, seared and baked in a creamy mushroom sauce. This Amish Hamburger Steak Bake is the ultimate comforting weeknight casserole.
6 Servings
Ingredients
For the Patties:
- 2 pounds ground beef
- 1 1/2 cups saltine crackers crushed (approximately 1 sleeve)
- 1 cup whole milk
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- Kosher salt and freshly ground black pepper to taste
- All-purpose flour for dredging
- Neutral oil for searing
For the Gravy:
- 2 cans 10.75 oz each condensed cream of mushroom soup
- 1 1/2 cups whole milk
- 1 1/2 tablespoons fresh parsley finely chopped (optional)
Instructions
Preheat the Oven and Prepare the Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a small amount of oil. Set aside.
Prepare the Mushroom Gravy:
- In a medium-sized mixing bowl, combine the cream of mushroom soup and whole milk. Whisk until smooth. Stir in the chopped parsley if using. Set the mixture aside.
Mix and Form the Patties:
- In a large mixing bowl, combine the ground beef, crushed saltines, 1 cup of milk, Italian seasoning, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix the ingredients gently by hand or with a fork until just combined. Form the mixture into evenly sized oval or round patties.
Dredge the Patties:
- Place approximately 1 cup of all-purpose flour into a shallow dish. Lightly dredge each patty in the flour, coating both sides.
Sear the Patties:
- Heat a large skillet over medium-high heat. Add a small amount of neutral oil. Once hot, sear the patties in batches for 2–3 minutes per side, or until they develop a golden brown crust. The patties do not need to be fully cooked at this stage.
Assemble the Bake:
- Transfer the seared patties to the prepared baking dish. Arrange them in a single layer without overlapping. Pour the mushroom gravy evenly over the top of the patties, ensuring they are well-covered.
Bake the Dish:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30–40 minutes, or until the patties are fully cooked and the sauce is bubbling. Allow the dish to rest for 5 minutes before serving.
Notes
To prepare this dish gluten-free, substitute the saltine crackers with a certified gluten-free alternative (such as GF crackers or gluten-free oats). Replace the all-purpose flour used for dredging with a gluten-free flour blend or cornstarch. Ensure the cream of mushroom soup is labeled gluten-free, as many conventional varieties contain wheat-based thickeners. Always double-check ingredient labels to verify compliance.