Amish Hamburger Steak Bake
A hearty casserole featuring layered beef, mixed vegetables, creamy mushroom soup, and mashed potatoes, perfect for weeknight dinners and potlucks.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) This ratio works well for flavor.
- 1 medium onion, chopped
- 2 cups mashed potatoes Homemade or store-bought.
- 1 cup beef broth
- 1 can cream of mushroom soup Can substitute with cream of chicken soup.
- 2 cups mixed vegetables Peas and carrots are classic.
- Salt and pepper, to taste
- Shredded cheese (optional, for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium. Add the ground beef and chopped onion. Cook until no pink remains and the onion is softened (about 6–8 minutes).
- Drain any excess fat from the skillet.
- Spread the cooked beef and onion in an even layer across the bottom of a 9x13-inch baking dish.
- Scatter the mixed vegetables evenly over the beef layer.
- In a small bowl, whisk the cream of mushroom soup with the beef broth until smooth. Add black pepper if desired. Pour this mixture over the vegetables.
- Dollop or spread the mashed potatoes on top to cover the filling. Smooth lightly with a spatula or the back of a spoon.
- Season the potato surface with salt and pepper, and sprinkle shredded cheese over the top if using.
Baking
- Cover the dish tightly with foil and bake for 25–30 minutes, until the center is heated through.
- Remove the foil and bake 10–15 more minutes until the top is lightly golden.
- Let the bake rest for 5 minutes before slicing and serving.
Notes
For best results, drain the beef well to avoid a greasy bottom. For a crisper top, switch to broil for the last 2–3 minutes.