Amish Hamburger Steak Bake

Introduction

Amish Hamburger Steak Bake is the perfect comfort food dish that brings hearty flavors to the dinner table with simple, everyday ingredients. This classic Amish-inspired recipe takes juicy, seasoned ground beef patties, tops them with onions, and bakes them in a rich, creamy mushroom sauce until everything is tender and bubbling. It’s a wholesome, family-style meal that pairs wonderfully with mashed potatoes, egg noodles, or a side of fresh bread. Best of all, it’s easy to prepare and makes a filling, satisfying supper that everyone will love.

Ingredients

1 ½ lbs ground beef
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 medium onion, thinly sliced
1 (10.5 oz) can cream of mushroom soup
½ cup sour cream
½ cup milk
1 teaspoon Worcestershire sauce
2 cups shredded cheddar cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Season the beef with garlic powder, onion powder, salt, and pepper. Shape into 6–8 patties.
Brown the patties in a skillet over medium heat, about 3–4 minutes per side (they don’t need to cook through fully). Transfer to the prepared baking dish.
Layer onions over the patties.
Make the sauce: In a bowl, whisk together the cream of mushroom soup, sour cream, milk, and Worcestershire sauce. Pour evenly over the beef and onions.
Cover and bake for 30 minutes.
Uncover, add cheese (if using), and bake another 10–15 minutes, until bubbly and golden.
Serve warm with mashed potatoes, noodles, or fresh bread. Garnish with parsley if desired.

Storage Method

Refrigerator: Allow the bake to cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3–4 days.
Freezer: For longer storage, place cooled portions in a freezer-safe container or wrap tightly with foil and plastic wrap. Freeze for up to 2 months.
Reheating: Reheat individual servings in the microwave until warmed through, or place in a covered baking dish in a 325°F (165°C) oven until hot and bubbly. If reheating from frozen, thaw overnight in the refrigerator before warming.