Amish Yumasetti Casserole

Posted by allwecook
Amish Yumasetti Casserole
Amish Yumasetti Casserole

This slow cooker Amish Yumasetti Casserole is the kind of simple, stick-to-your-ribs casserole that has shown up at church basements and small-town potlucks across the Midwest for generations. It starts just the way I watched my mother do it on busy farm days: raw ground beef in the crock, a can of cream of mushroom soup poured right over the top, then just four more pantry staples to round it out. Everything cooks together low and slow into a creamy, hearty tangle of noodles and beef that feels like a warm hug after a long day. It’s the easy, no-fuss casserole that somehow always ends up being the one everyone asks for.

đŸ„˜ Amish Yumasetti Casserole

🛒 Ingredients

  • 1 1/2 pounds raw ground beef (80–85% lean)
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 2 cups beef broth (or water plus bouillon)
  • 8 ounces uncooked wide egg noodles
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese

đŸ‘©â€đŸł Directions

  1. Prep: Spray the inside of a 5- to 6-quart slow cooker lightly with cooking spray or rub with a bit of oil to help with cleanup.
  2. Add Beef: Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with your fingers or a spoon so it’s in small chunks and covers the bottom in a fairly even layer.
  3. Mix Soup: In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until fairly smooth. It doesn’t need to be perfect, just well combined so the soup loosens into a pourable sauce.
  4. Pour Sauce: Pour the cream of mushroom soup mixture evenly over the raw ground beef in the slow cooker, making sure the beef is mostly covered. Do not stir; letting it sit in layers helps the beef cook gently and keeps the noodles from sinking too soon.
  5. Cook Beef: Cover the slow cooker with the lid and cook the beef and soup mixture on HIGH for 2 to 2 1/2 hours, or on LOW for about 4 hours, until the ground beef is cooked through and the mixture is hot and bubbly around the edges.
  6. Stir & Season: Once the beef is cooked, give the mixture a good stir, breaking up any larger pieces of meat and mixing the sauce and beef together. Taste a small bit and add salt and pepper if needed, keeping in mind the soup and cheese will both add salt.
  7. Add Noodles: Stir in the uncooked egg noodles, pressing them down gently so they are mostly submerged in the creamy beef mixture. Try to keep the noodles in an even layer so they cook at the same rate.
  8. Cook Noodles: Re-cover the slow cooker and cook on HIGH for 20 to 30 minutes, or until the noodles are just tender but not mushy. Lift the lid once or twice to gently stir and press any dry noodles down into the liquid so they soften evenly.
  9. Add Cream & Cheese: When the noodles are tender, turn the slow cooker to LOW or the KEEP WARM setting. Gently stir in the sour cream until the sauce is smooth and creamy, then sprinkle the shredded cheddar cheese evenly over the top.
  10. Melt Cheese: Cover and let the cheese melt for about 5 to 10 minutes. Once the cheese is melted and the casserole is creamy and thick, give it a gentle stir if you like a more blended casserole, or leave the cheesy layer on top for a more traditional look.
  11. Serve: Serve the Yumasetti hot, straight from the slow cooker, making sure each serving has a good mix of beef, noodles, and sauce. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently with a splash of broth or milk if they seem too thick.