This oven baked Amish-style beef and hominy casserole is the kind of practical, filling dinner that feels right at home on a busy weeknight or a cold weekend evening. It uses simple pantry staples and an inexpensive cut of beef, then lets the oven do most of the work. Hominy brings a mild corn flavor and hearty texture that soaks up the juices from the meat as everything bakes together, creating an old-fashioned casserole that is cozy, budget-friendly, and easy to put on repeat.
Serve this casserole with buttered green beans, a crisp side salad, or simple steamed carrots for a balanced plate. Warm dinner rolls or skillet cornbread are especially good for soaking up the savory juices, and if you want to round it out even more, a spoonful of applesauce or a side of pickled beets fits the homestyle feel nicely.
Oven Baked 5-Ingredient Amish Beef and Hominy Casserole
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds beef shoulder steak
2 cans white hominy, drained (15 to 16 ounces each)
1 medium yellow onion, thinly sliced
1 can condensed cream of mushroom soup (10 1/2 ounces)
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. Lay the beef shoulder steak in the dish in an even layer. If the steak is especially thick, you can cut it into a few large pieces so it fits neatly.
2. Spread the drained hominy evenly over the beef, then scatter the sliced onion across the top. Spoon the condensed cream of mushroom soup over everything and spread it gently so the top is mostly covered. Finish with the black pepper.
3. Cover the dish tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking for 20 to 30 minutes more, until the beef is tender and the casserole is bubbling around the edges.
4. Let the casserole rest for 10 minutes before serving so the juices settle. Spoon the hominy and onions over the beef when plating, making sure each serving gets plenty of the savory sauce.
Variations & Tips
Add a little richness: If you want a slightly creamier casserole, stir 1/4 cup milk into the soup before spooning it over the top. It spreads more easily and creates a looser sauce as the casserole bakes.
Swap the soup: Cream of celery or cream of onion soup both work well here if that is what you have in the pantry. The overall flavor stays simple and savory, which fits the dish perfectly.
Use a different cut: Chuck steak or round steak can be used if beef shoulder steak is hard to find. Just make sure the meat is baked covered long enough to become tender.
Make it ahead: You can assemble the casserole earlier in the day, cover it, and refrigerate it until dinnertime. When baking straight from the fridge, add about 10 to 15 extra minutes to the covered baking time.
Season to taste: This old-fashioned casserole is intentionally simple, but a small sprinkle of garlic powder or paprika can be added if your family likes a little more flavor. I still keep it light so the beef and hominy stay the stars.