Toss frozen beef patties in the glass casserole dish and 4 other ingredients to get a meal so delicious your friends will be begging for more.

This 5-ingredient oven beef using frozen beef patties is the kind of weeknight dish you pull together when you’re short on time but still want something hearty and comforting. You literally toss the frozen patties into a glass casserole dish, pour on a simple, flavorful sauce, and let the oven do the rest. It borrows a bit from classic Midwestern smothered beef dishes—think Salisbury steak meets casserole—but trims away the fuss. The result is tender, saucy beef that tastes like you spent far more time on it than you did, and it’s friendly for newer cooks and seasoned home cooks alike.

Serve these saucy oven-baked beef patties over fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak up all the rich, colorful sauce. A crisp green salad or simply cooked green beans, broccoli, or peas will balance the richness nicely. If you like, add a basket of crusty bread or dinner rolls to mop up the extra sauce, and pair with a light red wine, a malty beer, or sparkling water with lemon for a complete, easy supper.

Servings: 4

4 frozen beef patties (about 4 ounces each, 80–85% lean)

Preheat your oven to 375°F (190°C). Take out a 2- to 3-quart glass casserole dish; there’s no need to grease it.

Place the frozen beef patties in a single layer in the glass casserole dish, spacing them slightly apart so the sauce can flow around them.

Scatter the thinly sliced onion evenly over and around the frozen patties, letting some slices fall between the patties and some on top.

In a small bowl or large measuring cup, whisk together the beef broth, chunky salsa, and Worcestershire sauce until well combined. This will look like a thick, colorful, slightly textured sauce.

Pour the sauce mixture evenly over the frozen patties and onions, making sure the patties are mostly surrounded and partially covered by the sauce. The tops can peek out; they’ll brown in the oven.

Cover the glass casserole dish tightly with foil to trap steam and help the frozen patties cook through evenly.

Bake, covered, on the center rack for 35 minutes. Carefully remove the foil (watch for hot steam), then return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the patties are browned on top and the sauce is bubbling and slightly thickened.

Check for doneness by inserting an instant-read thermometer sideways into the center of a patty; it should read at least 160°F (71°C). If needed, continue baking in 5-minute increments until the patties reach a safe temperature.

Let the casserole rest for 5–10 minutes to allow the sauce to settle and thicken slightly. Serve the patties with plenty of the colorful sauce spooned over each portion.

You can easily tailor this simple casserole to your kitchen and taste. For a smokier flavor, use fire-roasted salsa or add a few dashes of smoked paprika to the sauce. If you prefer a creamier texture, stir 1/4 cup sour cream or plain Greek yogurt into the sauce after baking, once it’s off the heat and has cooled for a few minutes (to prevent curdling). For extra vegetables, tuck sliced bell peppers, mushrooms, or zucchini around the patties along with the onion; just keep the total amount of vegetables to about 1–1 1/2 cups so the sauce doesn’t get too diluted. You can also swap the beef broth for chicken or vegetable broth in a pinch, understanding the flavor will be a bit lighter. If you like more heat, choose a hotter salsa or add a pinch of red pepper flakes to the sauce before baking. Food safety tips: Always bake the patties from frozen as directed or according to package instructions; do not leave frozen meat at room temperature to thaw in the dish. Use an instant-read thermometer to confirm the internal temperature reaches at least 160°F (71°C) for ground beef. Refrigerate leftovers within 2 hours of cooking, and reheat thoroughly until steaming hot before serving again. Avoid using cracked or badly chipped glass bakeware, and never place hot glass directly on a cold or wet surface to prevent breakage.