We’re giving away a 5-Piece Laguiole Knife Set! Enter to win today →

Amish Yumasetti Casserole

A beefy noodle casserole as timeless as it is tasty.

For a lot of us, the word Amish calls to mind things that are homemade, totally from scratch, and/or passed down for generations. So at first glance, this Yumasetti Casserole didn’t seem all that Amish to me. See, it uses some classic casserole kitchen shortcuts like cream of mushroom soup, which – while convenient – don’t exactly scream ‘homemade.’ But in true Amish form, it is the sort of timeless and comforting recipe that families love to sit down to generation after generation, and its creamy and hearty flavor is just the kind of thing you want from a homemade hot dish. And you can’t deny it has a pretty fun name.

“Yumasetti” kind of sounds like yummy spaghetti, though there’s no actual spaghetti in this dish. Rather, it relies on tender egg noodles as the base, and they’re mixed with ground beef that’s been cooked up with some onions and then everything is mixed with both cream of mushroom and cream of chicken soup, as well as some sour cream. (I told you this casserole was creamy.)

And while the casserole itself is irresistibly creamy and delicious, the topping is nothing to sneeze at either. Instead of packaged breadcrumbs, it’s made by toasting some white bread, crumbling it into fine crumbs, and then mixing it with some melted butter.

Believe me, it makes for a delicate and delicious crunch.

Thanks to the short ingredient list, this casserole is very easy on the wallet but it’s easy on the cook too. It’s truly family-friendly fare – budget-friendly, easy to prepare, and always a hit with kids and grownups alike. It’s creamy, filling, and comforting – it’s really everything you could want from a casserole!

Serves 6

10m prep time

45m cook time

Rated 4.7 out of 5
Rated by 7 reviewers
  • 12 oz egg noodles
  • 2 lbs lean ground beef
  • 1 white or yellow onion, chopped
  • 2 cups frozen peas
  • 1 (20 oz) can cream of mushroom soup
  • 1 (20 oz) can cream of chicken soup
  • 1 cup sour cream
  • 8 slices white bread, toasted and crumbled
  • 3 tablespoons butter, melted
  1. Preheat oven to 350°F.
  2. In a large pot of salted boiling water, cook noodles according to package directions.
  3. Brown ground beef and onion until no longer pink. Drain off grease if needed.
  4. In a large bowl, stir together the noodles, beef, peas, cream of mushroom soup, cream of chicken soup, and sour cream. Transfer to a 9x13-inch baking dish.
  5. Toss crumbled bread with butter and sprinkle over casserole. Cover tightly with foil and bake 25 minutes. Remove foil and bake until top is golden brown, 15-20 minutes more. Enjoy!

Recipe adapted from Amish 365.

Subscribe to 12 Tomatoes