This oven baked Amish-inspired beef and summer vegetable casserole is the kind of simple supper that shines when you need a hearty meal without a lot of fuss. A flank steak bakes slowly under a creamy layer of bacon soup, tomatoes, zucchini, and onion, creating a comforting one-dish dinner with plenty of savory flavor. It is an easy family-style recipe that feels old-fashioned and practical, perfect for busy weeknights or a relaxed Sunday meal.
Serve this casserole with mashed potatoes, buttered egg noodles, or a chunk of crusty bread to soak up the rich pan juices. If you want to round things out, a crisp green salad, steamed green beans, or sweet corn on the cob pair especially well with the beef and summer vegetables.
Oven Baked 5-Ingredient Amish Beef and Summer Vegetable Casserole
Servings: 6
Ingredients
1 1/2 to 2 pounds beef flank steak
1 can (10.5 ounces) cream of bacon soup
2 medium zucchini, sliced into half-moons
1 large onion, thinly sliced
2 cups chopped fresh tomatoes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley, optional for garnish
Directions
1. Preheat your oven to 325°F and lightly grease a 9x13-inch baking dish. Lay the flank steak in the dish in an even layer, trimming it if needed to fit.
2. Scatter the sliced zucchini, sliced onion, and chopped tomatoes evenly over the beef. Sprinkle with black pepper and garlic powder.
3. Spoon and spread the cream of bacon soup over the top so the vegetables and beef are mostly covered. Cover the dish tightly with foil.
4. Bake for 1 hour and 45 minutes to 2 hours, or until the flank steak is fork-tender and the vegetables are very soft. If you like, uncover the dish for the last 10 minutes to let the top thicken slightly.
5. Let the casserole rest for 10 minutes, then slice or shred the beef against the grain and spoon the vegetables and sauce over the top. Sprinkle with parsley if desired and serve warm.
Variations & Tips
For picky eaters: If your family prefers milder vegetable flavors, swap the chopped tomatoes for drained diced tomatoes and cut the zucchini into smaller pieces so they soften more into the sauce.
Extra hearty version: Add sliced mushrooms or a layer of thinly sliced potatoes under the vegetables for an even more filling casserole. If you add potatoes, plan on a little extra baking time.
Make-ahead tip: You can assemble the dish earlier in the day, cover it, and refrigerate it until baking time. Let it sit at room temperature for about 20 minutes before putting it in the oven.
Beef tip: Flank steak slices best when cut against the grain after baking. That small step makes a big difference in keeping the meat tender and easy to serve.
Sauce tip: If you want a looser sauce, stir 1/4 cup of water or milk into the soup before spreading it over the casserole. This is especially helpful if your vegetables are on the smaller side and release less liquid while baking.