Pour cream of mushroom soup and these 2 ingredients over raw ground beef patties into a baking dish for a family dinner that feels like a warm hug

This oven baked 4-ingredient poor man’s steak is one of those cozy, no-fuss dinners that feels like a warm hug at the end of a long day. You press simple ground beef into patties, tuck them into a baking dish, then pour cream of mushroom soup, milk, and onion soup mix right over the top. Everything bakes together into tender, flavorful patties with a creamy gravy that tastes like it cooked all afternoon. It’s a classic Midwestern-style budget meal that stretches a pound or two of ground beef into a hearty family dinner with almost no hands-on time.

Serve these saucy patties with fluffy mashed potatoes or buttered egg noodles so they can soak up every bit of that creamy mushroom gravy. A simple side of green beans, peas, or a tossed salad balances out the richness. Warm dinner rolls or buttered toast are great for dipping into the pan juices. For a true comfort-food plate, add corn on the side and a little extra black pepper over the top just before serving.

Servings: 4

1 1/2 pounds ground beef (80–85% lean)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole dish.

Divide the ground beef into 4–6 equal portions, depending on how big you like your patties. Gently shape each portion into a flat patty about 1/2 to 3/4 inch thick. Try not to overwork the meat so it stays tender.

Arrange the raw ground beef patties in a single layer in the prepared baking dish, leaving a little space between each one so the sauce can run around them.

In a medium bowl, whisk together the cream of mushroom soup, milk, and dry onion soup mix until smooth and well combined.

Pour the cream of mushroom mixture evenly over the raw ground beef patties in the baking dish, making sure each patty is coated and some sauce runs down around the sides.

Cover the baking dish tightly with foil to keep the moisture in and help the patties cook through gently.

Bake in the preheated oven for 35–45 minutes, or until the ground beef patties are cooked through (an internal temperature of 160°F/71°C) and the sauce is bubbling around the edges.

Carefully remove the foil and let the dish rest for about 5 minutes so the sauce can settle and thicken slightly. Spoon the creamy mushroom and onion gravy over the tops of the patties when serving.

If you have picky eaters, you can make smaller slider-sized patties so kids get their own little “steaks.” For a slightly lighter version, use ground turkey instead of beef and a low-sodium cream of mushroom soup, then taste the sauce before baking and adjust with a pinch of salt if needed. If your family likes extra gravy, double the cream of mushroom soup and milk, keeping the full packet of onion soup mix. You can also add sliced fresh mushrooms or a handful of frozen peas right into the baking dish before pouring on the sauce for a bit more texture and veggies. For a cheesier twist, sprinkle shredded cheddar or Swiss over the top during the last 5–10 minutes of baking. To make ahead, assemble the patties and sauce in the baking dish, cover, and refrigerate up to 24 hours; when you’re ready, bake as directed, adding a few extra minutes if it’s going into the oven cold. Leftovers reheat well in the microwave or oven and are delicious sliced up and tucked into a toasted sandwich bun with some of the gravy spooned over.