Ah! You’re talking about the classic “hamburger patties baked with cream of mushroom soup” method — a super easy comfort-food meal where raw ground beef patties cook in the sauce, staying tender and flavorful. 🍲🥩
Here’s a full recipe and method:
Cream of Mushroom Soup Hamburger Patties
Ingredients (Serves 4)
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped or grated
- 1 egg (optional, helps bind)
- ½ cup breadcrumbs (optional, helps patties hold)
- Salt and pepper, to taste
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- ¼ cup milk or water (to thin soup slightly)
- Optional: 1 tsp Worcestershire sauce or soy sauce for extra flavor
- Optional garnish: chopped parsley
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Form Patties
- In a bowl, combine ground beef, onion, egg (if using), breadcrumbs, salt, and pepper.
- Gently mix until just combined.
- Shape into 4–6 patties, about ½–¾ inch thick.
- Place patties in the prepared baking dish.
3. Prepare Mushroom Sauce
- In a small bowl, mix cream of mushroom soup with milk (or water) until smooth.
- Add Worcestershire sauce or seasonings if desired.
- Pour the mixture over the raw hamburger patties, covering them evenly.
4. Bake
- Cover the dish with aluminum foil.
- Bake 45–55 minutes until patties are cooked through (internal temp ~160°F / 71°C).
- Remove foil during the last 10 minutes if you want the top slightly browned.
5. Serve
- Spoon sauce over the patties and serve with mashed potatoes, rice, or egg noodles.
- Garnish with parsley for color.
Tips
- You can add sliced mushrooms or chopped bell peppers to the sauce for extra veggies.
- Leftovers reheat well; sauce thickens when chilled — just warm gently.
- This method keeps patties juicy because they cook in the creamy mushroom sauce.
If you want, I can also give a slow cooker version where you put raw patties and cream of mushroom soup in the crockpot — it’s hands-off and even more tender.
Do you want me to provide that crockpot version?
