No matter who I’m hosting, this is the one dish everyone raves about long after the dinner party is over

1/2 teaspoon onion powder
2 (10.5-ounce) cans condensed cream of mushroom soup
1 cup beef broth (or water, in a pinch)
1 tablespoon Worcestershire sauce (for the gravy)
1/2 teaspoon dried thyme (optional, for the gravy)
1/4 teaspoon black pepper (for the gravy)
2 tablespoons butter or olive oil (for browning patties, optional but recommended)
Fresh parsley, chopped, for garnish (optional)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set aside.

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and onion powder. Use your hands or a spoon to gently mix until everything is just combined—don’t overwork the meat or the patties can turn out tough.

Divide the meat mixture into 6–8 equal portions and shape them into oval or round patties, about 3/4-inch thick.

Optional but recommended: In a large skillet, heat the butter or olive oil over medium-high heat. Brown the patties for 2–3 minutes per side, just until they get some color. They do not need to be cooked through at this stage. Transfer browned patties to the prepared casserole dish in a single layer.

In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, 1 tablespoon Worcestershire sauce, dried thyme (if using), and 1/4 teaspoon black pepper until smooth and well combined.

Pour the mushroom gravy mixture evenly over the patties in the casserole dish, making sure each patty is well covered. Gently tilt the dish if needed to spread the sauce around.

Cover the casserole dish tightly with foil and bake for 35–40 minutes, or until the patties are cooked through (internal temperature should reach 160°F/71°C).

Remove the foil and bake for an additional 5–10 minutes to let the top thicken slightly and get a little color around the edges.

Let the casserole rest for about 5 minutes before serving. Spoon extra mushroom gravy over each hamburger steak and garnish with chopped fresh parsley, if desired.

Serve hot with mashed potatoes, noodles, or rice and your favorite vegetable sides.

• Make-ahead & meal prep: You can mix and shape the patties up to a day in advance and store them covered in the fridge. The whole casserole can also be assembled (with raw or browned patties) and refrigerated for up to 24 hours; just add 5–10 extra minutes to the baking time if going straight from the fridge. • Freezer-friendly: Assemble the casserole up to the point of baking, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. Leftovers also freeze well in individual portions—perfect for busy weeknights or work lunches. • Mushroom lovers’ version: Add 1–2 cups sliced fresh mushrooms to the casserole dish around the patties before pouring on the gravy. They’ll cook down and make the sauce extra hearty. • Onion & gravy twist: For more of a Salisbury steak feel, sauté sliced onions in a little butter until soft and golden, then scatter them over the patties before adding the mushroom soup mixture. You can also swap one can of cream of mushroom for cream of onion if you can find it. • Lighter option: Use leaner ground beef, ground turkey, or a mix of beef and turkey. If using very lean meat, add an extra tablespoon or two of milk or a splash of broth to keep the patties moist. • Gluten-free adaptation: Use gluten-free breadcrumbs and make sure your condensed soup and broth are labeled gluten-free. The rest of the recipe remains the same. • Extra flavor boosts: Stir a teaspoon of Dijon mustard or a pinch of smoked paprika into the gravy for a little depth. You can also add shredded cheddar or Swiss cheese on top during the last 5–10 minutes of baking for a cheesy, casserole-style finish.