Put frozen beef patties in a large baking sheet and 3 everyday staples to get a meal so delicious your family will be begging for more.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand; the flavor will be slightly different but still cozy and creamy. For a little extra richness, use half-and-half instead of milk, or stir in a tablespoon of sour cream after baking. If your family likes a bit of tang, add 1–2 teaspoons of Worcestershire sauce or Dijon mustard to the sauce mixture before baking. To sneak in veggies, scatter thinly sliced onions, mushrooms, or bell peppers on the sheet pan before adding the patties and sauce—just keep them in a single layer so they roast instead of steam. For a lighter version, use lean frozen patties and skim or 1% milk, and skim off any excess fat from the pan before serving. Food safety tips: Always bake the patties from frozen at a high enough temperature so they pass quickly through the “danger zone” (40°F–140°F). Use a meat thermometer to confirm the internal temperature of each patty reaches at least 160°F (71°C). Do not leave the cooked patties out at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3–4 days, reheating until steaming hot before serving.
