Here’s a simple, classic way to make cream of mushroom soup over raw hamburger patties (a comforting, budget-friendly baked dish).
🥘 Cream of Mushroom Smothered Hamburger Patties
Ingredients
- 1–1½ lbs ground beef
- Salt & pepper (to taste)
- 1 small onion, sliced (optional)
- 1–2 cans Campbell’s Cream of Mushroom Soup (or similar condensed soup)
- ½–1 cup milk or water
- Optional: sliced mushrooms, garlic powder, Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C).
- Form patties: Shape ground beef into 4–6 hamburger patties. Season both sides with salt and pepper.
- Place in baking dish: Arrange raw patties in a single layer in a greased 9×13-inch dish. Add sliced onions on top if using.
- Mix sauce: In a bowl, combine cream of mushroom soup with ½–1 cup milk or water. Stir until smooth.
- Pour over patties: Cover the patties evenly with the soup mixture.
- Cover & bake: Cover with foil and bake for 45–60 minutes, until patties reach 160°F internal temperature.
- Optional browning: Remove foil for the last 10–15 minutes to slightly thicken and brown the sauce.
🍽 Serving Ideas
- Over mashed potatoes
- With white rice or egg noodles
- Alongside green beans or corn
- On toast for an open-faced “hamburger steak”
🔥 Optional Upgrade
For extra flavor:
- Brown the patties in a skillet for 2–3 minutes per side before baking.
- Add a packet of onion soup mix to the sauce.
- Stir in sour cream at the end for a richer gravy.
If you’d like, I can also give you a slow cooker version or stovetop version.
