Julie Clark
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Amish Yumasetti Casserole
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Amish Yumasetti Casserole is a traditional Amish casserole. It’s hearty, creamy, comforting hotdish that is full of ground beef and noodles.
So how do you feel about casseroles? I’ll have to be honest. We don’t eat a lot of them. I’m not really sure why, but I think one of the reasons is that when the kids were younger, they did not like casseroles. At all. When there are three kids within four years, life is too hectic to fight over dinners. Maybe you can relate?
Casseroles have always been true comfort food for me.When Matt and I were first married, we lived on casseroles. We still chuckle about how I’d bake a casserole on Monday and we’d eat it all week long. Those were the days!
Just recently the kids have decided they liked having their meat, carbs and veggies combined in a creamy, comforting casserole. Finally. Today I’m sharing with you a fun, new-to-our-family casserole dish. Amish Yumasetti Casserole.
Traditional Amish Casserole
Yumasetti. Isn’t that a great, fun name for a casserole? Have you ever heard of this comforting dish? Yumasetti is a traditional Amish dish that is comfort food at its best, found in one of my favorite Amish cookbooks.
So what is yumasetti? It’s a noodles and ground beef casserole.
There are different versions of this casserole that I’ve come across. Some have tomato sauce, some have cheese on top. Ours is a simple combination of ground beef, onion, noodles, peas, sour cream, cream of chicken soup and cream of mushroom soup. Just 7 ingredients inside, with a golden brown, buttery bread crumb topping baked on top.
How to Make Amish Yumasetti
- Boil. Cook the noodles according to the package directions. If you are using pasta or egg noodles, follow the instructions on the back of the package.
- Brown. Brown the ground beef along with the onion. Drain the fat off the meat.
- Mix. In a large bowl, combine the noodles, beef, peas, soups and sour cream. Pour the mixture into a greased 9×13 (or even a bit larger) greased baking dish.
- Sprinkle. In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle the breadcrumbs on top of the casserole. The pan will be very full.
- Bake. Cover the casserole with foil and bake the casserole in a 350 degree oven for 25 minutes, then uncover and bake an additional 15-20 minutes, or until is heated through and lightly browned on top.
Potluck Recipe
This recipe fits in a 9×13 pan and the pan will be very full. Because this recipe makes a large amount, it is great for when you need a leftovers meal, for feeding a large crowd and for potlucks.
I honestly thought we’d be eating this casserole for about 4 days, but the kids loved it so much it lasted just two meals.
Frequently Asked Questions
Can I make half of the recipe?
Yes. This recipe halves easily. If it is just the two of you, you easily half the recipe and bake it in an 8×8 pan.
Can I use pasta instead of egg noodles?
Yes. You can use regular pasta, gluten free pasta, chickpea pasta or egg noodles. Any work!
I don’t like mushrooms. Do I have to use cream of mushroom soup?
You can use whatever “cream of” soups you’d like in this recipe. Just use the same amounts as we list below. Cream of celery, cream of chicken, cream of potato…you choose!
I don’t like peas. Can I add another vegetable?
Yes. Our readers have used broccoli, corn and mixed veggies in this recipe. You pick the veggies that your family will eat!
Will it be good if I add cheese on top?
Yes. If you love cheese, add as much as you’d like either in the mix or as a topping. We like swiss cheese, cheddar cheese and Parmesan cheese in this casserole.
Other Casserole Recipes
Here are a few other easy casserole recipes:
Amish Yumasetti Casserole
Amish Yumasetti Casserole is a traditional Amish dish. It’s hearty, creamy, comforting casserole that is full of ground beef and noodles.
Servings 12
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Ingredients
- 12 ounces egg noodles
- 2 pounds ground beef
- 1 onion chopped
- 2 cups frozen peas
- 20 ounces cream of mushroom soup
- 20 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups crumbled bread (or panko bread crumbs)
- 3 tablespoons butter melted
Instructions
- Cook the noodles according to the package directions.
- Brown the ground beef along with the onion. Drain the fat off the meat.
- In a large bowl, combine the noodles, beef, peas, soups and sour cream. Pour the mixture into a greased 9×13 (or even a bit larger) greased baking dish.
- In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle the breadcrumbs on top of the casserole. The pan will be very full.
- Cover the casserole with foil and bake the casserole in a 350 degree oven for 25 minutes, then uncover and bake an additional 15-20 minutes, or until is heated through and lightly browned on top.
- Serve immediately.
Video
Notes
For the bread crumbs, we used leftover hamburger and hot dog buns that we had in the freezer. This is a great way to use up some of those spare pieces of bread.
Nutrition
Calories: 470kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 789mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
This recipe was originally published in October 2017.
My family loves this recipe. I’ve made it a few times. Also I have used what ever cream soups i have on hand such as cream of celery or cream of onion but I always use at least 1 can of cream of chicken since it’s our family’s favorite. I usually use bread crumbs from a can since its quicker and we always have it in our cabinets. Thanks for sharing this recipe!
This was really good! Way too much for my husband an me. Can leftovers be frozen?
Any substitute you can recommend for cream of mushroom soup? (Not a fan of mushrooms)
5 stars out of 5! I made this tonight and my family loved it. I didn’t have cream of mushroom so I used cream of celery and I was out of egg noodles so I used bowtie pasta. Will definitely make this again.
I made this this evening, but had to do a little tweeking, as I didn’t have all of the ingredients on hand. I halved the recipe, so I used one can of cream of mushroom soup and 1/2 can of cream of celery soup. I also was out of onions (I can’t imagine being out of such a staple, but alas, i was), so I used rehydrated minced onions. I was also out of frozen peas, so I used a cup of frozen mixed vegetables, I also added a cup of cheddar cheese to the casserole and sprinkled some parmesan… Read more »
This recipe sounds GREAT!!! For those of us who don’t like sour cream, is there a substitute for it? Not sure about this, but would mayo work? Anyone have a suggestion? Thanks for any help with this.
Stan
I love a good chicken noodle casserole.
It looks good cannot wait to try it. My favorites are tuna noodle casserole and beef stroganoff.
I think the Amish Casserole sounds reALLY GOOD.
Creamed anything and noodles: turkey, ham, chipped beef, etc.
beef stroganoff
My favorite No Yolks recipe is Tuna Noodle Casserole.
My favorite No Yolks comfort food is my mom’s tuna casserole! It is so easy to make and delish!
I mix the noodles with my meat spaghetti sauce when I really need comfort.
One of my favorites is Cheesy Noodles with lots of veggies mixed in with the chicken and noodles! Yummy and comforting 🙂