This oven-baked Amish-style beef casserole is the kind of practical supper that appeals to busy cooks: a hearty cut of beef, a handful of pantry ingredients, and a simple breadcrumb topping that bakes into a savory crust. Recipes in this style reflect the straightforward, thrifty cooking often associated with Amish home kitchens, where dependable ingredients and filling meals matter more than fuss. Using merlot steak gives the dish a beefy richness, while canned seasoned bread crumbs make the topping especially easy.
Serve this casserole with buttered egg noodles, mashed potatoes, or steamed rice to catch the savory juices. For summer, I like it with green beans, sweet corn, a crisp cucumber salad, or sliced tomatoes on the side. A basket of warm rolls also works well if you want to round it out into a very satisfying family-style meal.
Oven Baked 5-Ingredient Amish Beef and Bread Crumb Casserole
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds beef merlot steak
1 can condensed cream of mushroom soup
1 medium onion, thinly sliced
1 cup canned seasoned bread crumbs
4 tablespoons butter, melted
Directions
1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch casserole dish or another baking dish large enough to hold the steak in a mostly even layer.
2. Place the raw merlot steak in the prepared casserole dish. If the pieces are especially large or uneven, cut them into serving-size portions so they cook more evenly.
3. Spread the condensed cream of mushroom soup over the top of the steak, then scatter the sliced onion evenly across the dish.
4. Sprinkle the seasoned bread crumbs evenly over the top, then drizzle the melted butter across the bread crumbs so the topping can brown as it bakes.
5. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 30 minutes more, or until the beef is tender and the breadcrumb topping is golden brown. The exact time may vary depending on the thickness of the steak.
6. Let the casserole rest for 5 to 10 minutes before serving so the juices settle slightly. Spoon some of the pan juices over each portion when serving.
Variations & Tips
Swap the soup: Cream of celery or cream of onion soup can be used in place of cream of mushroom if that is what you have on hand. The casserole will still bake up creamy and savory, with a slightly different background flavor.
Add a vegetable layer: Thinly sliced mushrooms or a layer of drained green beans can be added under the bread crumbs for a fuller one-dish meal. Keep the vegetable layer modest so the beef remains the focus.
Tenderness tip: Merlot steak can vary in texture, so covering the dish for the first part of baking is important. If your cut seems especially firm, add 2 to 3 tablespoons of water or broth around the edges of the dish before covering to help keep the casserole moist.
Make the topping crispier: For a deeper golden finish, place the uncovered casserole under the broiler for 1 to 2 minutes at the very end, watching closely so the bread crumbs do not burn.