Amish Yumasetti Casserole is a traditional Amish dish. It’s hearty, creamy, comforting casserole that is full of ground beef and noodles.
Amish Yumasetti Casserole
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? Since the kids weren’t thrilled with eating casseroles, I just didn’t make them.
Casseroles have always been true comfort food for me, though. I remember my mom fixing us tuna noodle casserole often, and 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.
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.
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.
Amish Yumasetti Casserole
- 12 ounces egg noodles
- 2 pounds ground beef
- 1 onion chopped
- 2 cups frozen peas
- 20 ounces cream of mushroom soup
- 10 ounces cream of chicken soup
- 1 cup sour cream
- 3 cups crumbled bread
- 3 tablespoons butter melted
- 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 9x13 (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.
- Bake the casserole in a 350 degree oven for 40-45 minutes, or until is heated through and lightly browned on top.
- Serve immediately.