Name: Amish Hamburger Steak Casserole
Prep time: 10 min
Cook time: PT-488034H30M36S
Total time: PT-488034H30M36S
Cuisine: American / Amish
Ingredients: 2 lb ground beef; 1½ cups cracker crumbs (e.g., buttery crackers or saltines); 1 cup milk (for the meat mixture); 1 tsp dried Italian seasoning; ½ tsp garlic powder; Dash of cayenne pepper (optional); Salt & black pepper, to taste; ¼ cup all‑purpose flour (for dredging patties); 2 cans (approx. 20 oz) condensed cream of mushroom soup; 1½ cups milk (for the gravy)

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This Amish Hamburger Steak Casserole is the kind of comfort food I reach for when I want something hearty, simple, and deeply satisfying. Made with seasoned ground beef patties baked in a creamy mushroom gravy, it’s the perfect cozy dinner to feed a hungry crowd or stock the fridge with leftovers that reheat beautifully. Amish Hamburger Steak Casserole

Why You’ll Love This Recipe

I love how this casserole brings together bold flavors and a creamy texture with almost no fuss. It uses basic pantry ingredients and transforms them into a filling dish that reminds me of home-cooked meals from childhood. The patties are flavorful and juicy, and when baked in the creamy mushroom gravy, they become incredibly tender. I also appreciate how versatile it is—I can switch up the soup or even add cheese for a new twist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb ground beef
1½ cups cracker crumbs (e.g., buttery crackers or saltines)
1 cup milk (for the meat mixture)
1 tsp dried Italian seasoning
½ tsp onion powder
½ tsp garlic powder
Dash of cayenne pepper (optional)
Salt & black pepper, to taste
¼ cup all-purpose flour (for dredging patties)
2 cans (approx. 20 oz) condensed cream of mushroom soup
1½ cups milk (for the gravy)

directions

I start by preheating the oven to 350 °F (175 °C).
In a large bowl, I combine the ground beef, cracker crumbs, 1 cup of milk, Italian seasoning, onion powder, garlic powder, cayenne (if using), salt, and pepper. I mix gently—just enough to bring everything together.
Then I shape the mixture into 7 to 9 hamburger steak patties.
I lightly dredge each patty in flour and shake off the excess.
In a skillet over medium-high heat, I brown the patties for 2–3 minutes per side. They don’t need to be cooked through, just a nice sear.
I transfer the browned patties into a 9×13-inch baking dish.
In a separate bowl, I whisk together the condensed cream of mushroom soups and the remaining 1½ cups of milk. I pour this creamy gravy over the patties.
I cover the dish with foil and bake for 30 minutes. Then I uncover and bake another 5–10 minutes until the gravy is bubbling.
I let it rest for a few minutes before serving, usually over mashed potatoes, rice, or egg noodles.

Servings and timing

This recipe makes about 7 to 9 servings, depending on how big I make the patties. It takes roughly 10 minutes of prep time and 35–40 minutes of cooking time, for a total of around 45–50 minutes. It’s an ideal weeknight dinner or weekend comfort dish.

Variations

When I want to mix it up, I sometimes substitute cream of mushroom with cream of chicken or golden mushroom soup. If I’m craving a cheesy touch, I sprinkle shredded cheese on top during the final few minutes of baking. For a gluten-free version, I use gluten-free crackers, flour, and soup—it works just as well.

storage/reheating

Leftovers store great in the fridge for up to 3–4 days. I just reheat individual portions in the microwave or warm everything in a covered dish in the oven at 325°F until heated through. It also freezes well—perfect for batch cooking or future meals.

FAQs

What kind of crackers work best in the meat mixture?

I usually go for buttery crackers like Ritz because they add a rich flavor, but saltines work fine too. For gluten-free needs, there are great alternative crackers that hold up well.

Can I make this ahead of time?

Absolutely. I often prepare the patties and assemble the casserole in the morning, keep it in the fridge, then bake it when I’m ready. I just add a few extra minutes to the bake time if it’s coming straight from the fridge.

Is this casserole freezer-friendly?

Yes, it freezes beautifully. I freeze individual portions or the whole dish after baking. When ready to eat, I thaw it in the fridge overnight and reheat in the oven.

What can I serve with this casserole?

I like to serve it over mashed potatoes, egg noodles, or rice. A side of green beans or a fresh salad also pairs well to balance the richness.

Can I add vegetables to the dish?

Sure—I’ve added sautéed mushrooms, onions, or even frozen peas to the gravy before baking. It’s a great way to get extra veggies in.

Conclusion

This Amish Hamburger Steak Casserole is one of those reliable, comforting meals I come back to again and again. It’s filling, flavorful, and perfect for feeding the whole family or just stocking up on leftovers for easy lunches. Whether I stick to the classic or try one of the variations, it always hits the spot.