The first time I made this Amish Hamburger Steak Bake I was craving something hearty that didn’t require hours of babysitting the stove.
It came together in under an hour and landed on the dinner table warm, savory, and comforting — exactly what my family needed on a busy weeknight.
Simple pantry ingredients, a saucy beef base, and a blanket of creamy mashed potatoes make this a dependable casserole that feels like Sunday dinner any night.
If you want a casserole that travels well to potlucks or feeds a small family with minimal fuss, this is it.
For another twist on comfort beef, check out this Amish Hamburger Steak Bake original I tested alongside this version.
Why You’ll Love This Recipe
- Weeknight-friendly: hands-on time is short and cleanup is easy.
- Pantry-powered: uses common canned and refrigerated staples.
- Crowd-pleaser: familiar flavors satisfy picky eaters and adults alike.
- Versatile: simple swaps let you change the flavor profile quickly.
Texture-wise, the dish balances a silky, mushroom-laced beef gravy with a soft, slightly crisped mashed potato top.
The beef layer remains moist because the broth and canned soup create a gravy that seeps up into the potatoes during baking.
The mashed topping gets lightly browned around the edges, adding a subtle textural contrast that keeps each bite interesting.
“Five stars — My kids called it ‘make this again’ and my husband loved the gravy. It’s comfort food without fuss.” — Sarah, reader
Key Ingredients
Ground beef (1 lb): Ground beef is the backbone of the dish and determines much of the final fat content and flavor.
I prefer 80/20 for a good beef flavor and enough fat to carry the sauce, but if you want leaner, 85/15 works and you’ll just need to drain a little more carefully.
Beef broth (2 cups): The broth builds the gravy and adds depth that canned soup alone can’t provide.
Use low-sodium if you’re watching salt; if you only have regular broth, taste and adjust the salt at the end to avoid over-seasoning.
Mushroom soup (1 cup): The condensed mushroom soup gives body and that classic diner-style beef-and-mushroom taste.
If you like a more homemade flavor, use a cream of mushroom variety with visible mushroom pieces, or substitute a homemade quick roux-thickened mushroom sauce.
Mashed potatoes (1 cup): The mashed potato topping is the cozy finish that makes this casserole feel like a full meal.
Leftover mashed potatoes work beautifully, but for a lighter top you can use whipped potatoes or even mashed cauliflower in a pinch.
Full ingredient list:
- 1 lb ground beef
- 1 onion, chopped
- 2 cups beef broth
- 1 cup mushroom soup
- 1 cup mashed potatoes
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C).
Grease a medium baking dish so nothing sticks during the bake.
Pro Tip: Use a 9×9 or similar-sized dish for even cooking; you’ll know it’s ready when the oven reaches temperature and the dish feels warm to the touch.
Step 2: Brown the beef and onion
Heat a skillet over medium and add the ground beef and chopped onion.
Cook until the beef is no longer pink and the onion is soft, stirring to crumble the meat.
Pro Tip: Drain off excess fat to prevent a greasy casserole. You’ll know the beef is done when no pink remains and the onion is translucent.
Step 3: Make the gravy
To the browned beef, stir in the beef broth, mushroom soup, Worcestershire sauce, garlic powder, onion powder, and salt and pepper.
Bring the mixture to a gentle simmer and let it cook for 5–10 minutes so the flavors meld and the sauce thickens slightly.
Pro Tip: Simmer only until slightly thickened—over-reducing will leave the casserole dry. You’ll know it’s ready when the sauce coats the back of a spoon.
Step 4: Assemble in the baking dish
Pour the beef mixture into the greased baking dish, spreading it into an even layer.
Spoon the mashed potatoes across the top, smoothing with a spatula so the surface is mostly even.
Pro Tip: For a decorative finish, lightly run a fork across the top to create ridges that brown nicely. The potatoes should cover the beef completely so the gravy steams the topping.
Step 5: Bake until heated and golden
Bake in the preheated 350°F oven for 25–30 minutes, until the casserole is hot throughout and the mashed potatoes are lightly browned on top.
Remove from the oven and let rest a few minutes before serving.
Pro Tip: If the top is browning too quickly, tent loosely with foil. You’ll know it’s done when the center registers hot and the edges of the potatoes show a faint golden color.
Step 6: Serve and enjoy
Cut into squares and serve warm.
This dish pairs well with a bright green vegetable or a simple salad for balance.
Pro Tip: Spoon a little of the saucy beef from the baking dish onto each serving for extra gravy. For a crisp contrast try a quick sautéed green vegetable on the side.
Expert Tips for Success
- Use the right beef: 80/20 ground beef gives flavor and moisture. If you choose leaner meat, watch the browning stage and add a splash more broth if the pan looks dry.
- Control salt early: Because beef broth and condensed soup contain sodium, start with less salt and finish seasoning after the simmer so you can adjust accurately.
- Texture of mashed potatoes: Use slightly firm mashed potatoes — if they’re too loose, they can become watery when baked. Leftover refrigerated mashed potatoes often give the best, scoopable texture.
- Browning vs. simmering: Properly brown your beef and onions first to build flavor through Maillard reaction. Then simmer gently with the broth and soup to avoid separating the sauce.
- Equipment matters: A heavy skillet for browning yields better caramelization; a ceramic or metal 9×9 baking dish bakes more evenly than a shallow glass one.
- Prevent a soggy top: Smooth the mashed potato layer but don’t press it down hard; light ridging helps moisture escape and encourages browning.
- Make-ahead option: Prepare the beef mixture up to two days ahead, cool completely, then assemble and bake when ready. This concentrates flavors and makes weeknight cooking faster.
- Reheating tip: Reheat single portions in the microwave covered, and a full dish in a 325°F oven until warmed through to avoid drying out the potatoes.
Storage & Freezing
Fridge: Store leftover casserole in an airtight container for 3–4 days.
Cool to room temperature before sealing to prevent condensation inside the container.
Freezer: For longer storage, freeze in a shallow airtight container or wrap the baking dish tightly with plastic and foil.
Label with the date; it will keep well for 2–3 months.
Thawing & reheating: Thaw frozen casserole overnight in the fridge for best results.
Reheat in a 325°F oven until warmed through (about 20–30 minutes for a thawed baking dish), covering with foil for most of the time to retain moisture and uncovering to brown the top at the end.
Quick reheat for single portions: Microwave covered for 1–2 minutes, stirring or checking halfway, then heat until hot.
If the potatoes dry out during reheating, add a tablespoon of milk or broth before heating to restore creaminess.
Variations & Substitutions
Mushroom-free gravy: Swap mushroom soup for cream of celery or cream of chicken if mushrooms aren’t your thing.
The flavor profile shifts but the texture and comfort remain.
Cheesy top: Stir 1/2 cup shredded cheddar into the mashed potatoes or sprinkle cheese on top in the last 5 minutes of baking.
This adds a gooey, golden layer that kids and cheese-lovers will appreciate.
Lower-carb option: Replace the mashed potato topping with riced cauliflower mashed with butter and a little cream.
Expect a slightly different texture but a similar assembled-bake experience.
Beef swap: Substitute ground turkey or ground pork for beef for a lighter or different flavor.
Increase the Worcestershire slightly if swapping to turkey to boost savoriness.
Frequently Asked Questions
Q: Can I use leftover mashed potatoes for the topping?
A: Absolutely. Leftover mashed potatoes are ideal because they hold shape better and won’t become runny when baked. If they seem dry, stir in a tablespoon or two of milk before spreading.
Q: How do I make this dairy-free or gluten-free?
A: For dairy-free, use dairy-free mashed potatoes (made with olive oil or dairy-free margarine) and a dairy-free creamy soup alternative. For gluten-free, check that your condensed mushroom soup and broth are certified gluten-free and use gluten-free Worcestershire sauce.
Q: Can I double the recipe for a larger crowd?
A: Yes. Double the ingredients and use a larger casserole dish, increasing bake time slightly until the center is hot. A 9×13 pan usually covers a doubled recipe well.
Q: What can I serve with this casserole to round out the meal?
A: Bright, acidic sides cut the richness nicely — simple steamed green beans, a tangy coleslaw, or a crisp green salad are all lovely complements. For a quick extra starch, garlic bread or dinner rolls are classic choices.
Q: Is there a way to make the topping crispier?
A: Yes. After the casserole is heated through, broil for 1–2 minutes while watching closely to add extra browning. Alternatively, brush the mashed potatoes with a little melted butter before baking.
Final Thoughts
This Amish Hamburger Steak Bake is a forgiving, family-friendly casserole that wins on flavor, simplicity, and leftover potential.
If this recipe became a weeknight staple for you, please leave a star rating in the recipe card below or pin this to your favorite board on Pinterest.
For another take on this classic, read the Amish Hamburger Steak Bake – Taste Of Recipe for additional variations.
If you want a short recipe summary and quick tips, check the Simple Amish Hamburger Steak Bake Recipe (2024) on 30Seconds.
For a regional twist on the concept, see the Amish Country Poor Man’s Hamburger Steaks over at 12 Tomatoes.
Amish Hamburger Steak Bake
Ingredients
Main Ingredients
- 1 lb ground beef Preferably 80/20 for the best flavor and moisture.
- 1 cup mushroom soup Condensed mushroom soup for body and flavor.
- 2 cups beef broth Low-sodium recommended.
- 1 cup mashed potatoes Leftover mashed potatoes work well.
- 1 medium onion, chopped For flavor.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon onion powder Enhances onion flavor.
- Salt and pepper to taste Seasoning.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a medium baking dish.
- Heat a skillet over medium and add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is soft.
- Drain off excess fat and stir in the beef broth, mushroom soup, Worcestershire sauce, garlic powder, onion powder, and salt and pepper.
- Bring the mixture to a gentle simmer for 5–10 minutes until the flavors meld.
- Pour the beef mixture into the greased baking dish. Spoon the mashed potatoes uniformly across the top.
- Bake for 25–30 minutes until the casserole is hot and the potatoes are slightly browned.
- Let rest before serving and enjoy.
