Of course! The Amish Hamburger Steak Bake is a comforting, hearty casserole that combines savory hamburger “steaks” with a creamy sauce, noodles, and cheese. It’s the definition of comfort food and is perfect for feeding a crowd.
Here’s a detailed recipe and guide.
Amish Hamburger Steak Bake
This dish is known for its simplicity, richness, and satisfying flavors.
Prep Time: 20 minutes Cook Time: 45-50 minutes Serves: 6-8
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Ingredients
For the Hamburger Steak Layer:
· 2 lbs ground beef (80/20 is ideal for flavor)
· 1 sleeve (about 35) saltine crackers, crushed very fine (about 1 cup)
· 1 large egg
· ½ cup milk
· 1 small onion, finely minced
· 1 teaspoon garlic powder
· 1 teaspoon salt
· ½ teaspoon black pepper
For the Creamy Sauce & Topping:
· 1 can (10.5 oz) condensed cream of mushroom soup
· 1 can (10.5 oz) condensed cream of chicken soup
· 1 ½ cups milk (or substitute 1 cup sour cream for an even richer sauce)
· 1 packet (1 oz) dry onion soup mix (like Lipton)
· ½ teaspoon paprika
· 8 oz wide egg noodles, cooked al dente
· 2 cups shredded cheddar cheese
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Instructions
Step 1: Prepare the Base
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package directions until al dente (they will cook more in the oven). Drain and set aside.
Step 2: Make the Hamburger “Steak” Mixture
1. In a large bowl, combine the ground beef, finely crushed saltine crackers, egg, ½ cup milk, minced onion, garlic powder, salt, and pepper.
2. Use your hands to mix everything together just until combined. Don’t overmix, or the meat can become tough.
Step 3: Assemble the Bake
1. Press the hamburger mixture evenly into the bottom of the prepared baking dish, forming a solid “crust” layer.
2. In a separate medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, 1 ½ cups milk (or sour cream), and the dry onion soup mix until smooth.
3. Optional but recommended: Fold the cooked egg noodles into about two-thirds of the creamy soup mixture. Spread this noodle mixture evenly over the raw hamburger layer.
4. Pour the remaining one-third of the soup mixture over the top of the noodles and spread it out to cover everything.
Step 4: Bake
1. Cover the baking dish tightly with aluminum foil.
2. Bake for 30 minutes.
Step 5: Add Cheese and Finish Baking
1. Carefully remove the foil from the dish (steam will be hot!).
2. Sprinkle the shredded cheddar cheese evenly over the top and dust with paprika.
3. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is bubbly and lightly browned, and the hamburger layer is cooked through (the internal temperature should reach 160°F).
Step 6: Rest and Serve
1. Remove the bake from the oven and let it stand for 10 minutes before serving. This allows the layers to set, making it much easier to cut into neat squares.
2. Serve hot, garnished with fresh parsley if desired.
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Success Tips & Variations
· Saltine Substitutes: You can use ¾ cup of breadcrumbs, ¾ cup of quick oats, or even crushed Ritz crackers instead of saltines.
· “Lift” the Flavor: Add a tablespoon of Worcestershire sauce or soy sauce to the hamburger mixture for an extra depth of savory (umami) flavor.
· Vegetable Add-Ins: Feel free to add a layer of thawed frozen peas, corn, or green beans between the meat and the noodle layers.
· Creamier Version: For an ultra-rich and creamy sauce, replace the 1 ½ cups of milk with 1 cup of sour cream and ½ cup of milk or beef broth.
· Make it a One-Pot Meal: You can skip pre-cooking the noodles! Just use uncooked egg noodles and increase the liquid. Use 2 ½ cups of milk or broth instead of 1 ½ cups. The baking time remains the same; the uncooked noodles will absorb the extra liquid as it bakes.
· Storage: Leftovers keep beautifully in the fridge for 3-4 days and reheat very well in the microwave.
Enjoy this hearty, family-friendly meal