Amish Yumasetti Casserole (8 ingredients + S&P)

This easy Amish yumasetti casserole is a breeze to compile and tastes so delicious with the cream of mushroom soup and tomato soup combination over beef and noodles. This recipe for Amish Yumasetti was inspired by several Amish recipes found in one of my Mom’s cookbook as well as a cookbook compiled by a neighboring Amish community to the one we grew up in. You can pair this yumasetti casserole with applesauce and/or Amish pickled red beets if you are in a hurry to get dinner on the table. You can also pair the casserole with bacon cheddar green beans or slow cooker glazed carrots with an additional side of fresh homemade bread if you are feeling fancy.

As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!

Amish yumasetti casserole

Amish Yumasetti Casserole

marilynpeight
This easy and authentic Amish yumasetti casserole is a dish I could go for over and over again! Yumasetti casserole is popular among the old order Amish ladies because it is very easy to make and brings all the creamy comfort food vibes to the table.
3 from 6 votes
Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Amish
Servings 8

Equipment

  • baking dish (linked below)
  • Saucepan (linked below)
  • Spatula (linked below)
  • Aluminum Foil (linked below)

Ingredients
  

  • 1 pound ground beef
  • salt and pepper (to taste, or see note for suggested amount below)
  • 8 oz. wide egg noodles any small pasta such as shells, macaroni or penne will work.
  • 10.75 oz. condensed tomato soup
  • 10.5 oz. cream of mushroom soup
  • 1 cup shredded cheddar cheese or 8 oz. thinly sliced velveeta cheese *see note below recipe card.
  • 6 oz. frozen peas

Cracker or bread crumb topping:

  • 1 package crushed Ritz crackers or 2 cups bread crumbs
  • 4 tablespoons butter melted

Instructions
 

Preheat oven to 350:

  • Brown the ground beef and season with salt and pepper. Drain excess grease from the beef if needed, then add peas and tomato soup. Allow the beef and soup mixture to simmer for several minutes to soften the peas a little.
  • Cook 8 oz. of wide egg noodles according to the package instructions, then drain and combine with the cream of mushroom soup. Spread the noodles onto the bottom of a 13 by 9 inch baking dish, then layer the shredded cheese or thinly sliced velveeta cheese and then beef mixture on top.
  • Cover the casserole with aluminum foil, then bake in the preheated oven for 25-30 minutes. While the casserole is baking, combine the melted butter with cracker or bread crumbs.
  • After 25-30 minutes, remove the foil from the casserole and spread the cracker or bread crumb mixture over top. Return the casserole to the oven and continue baking for an additional 25 minutes, or until the crumb topping is beginning to brown and the casserole is heated through. Cool slightly, then enjoy!

Notes

We like our casseroles moderately seasoned, so I season the beef with salt and pepper, add 1/2 teaspoon of salt to the pasta water and then add an additional 1/2 teaspoon of salt to the beef and tomato soup mixture. Tastes vary, so feel free to add salt and pepper to the casserole to taste. 
Additional notes and step by step photos below. 
Keyword Amish, Yumasetti Casserole, 8 ingredient casserole, easy casseroles
Tried this recipe?Let us know how it was!

Equipment needed for this Amish Yumasetti Casserole:

  • Baking dish You will need a 13 by 9 inch baking dish for the amount this Yumasetti casserole makes.
  • Large saucepan/skillet A large saucepan or skillet is needed to cook the beef, peas and condensed tomato soup in.
  • Spatula A spatula is nice to have for breaking the beef apart as it browns and for scraping out the pans.
  • Aluminum foil You will need to cover the casserole during its first baking session. I prefer to use aluminum foil for covering the casserole.

Subscribe today and get free meal inspirations delivered to your doorstep!

Ingredients needed for this Amish Yumasetti casserole: Egg noodles, cream of mushroom soup, condensed cream of tomato soup, peas, butter, ground beef, cracker crumbs or bread crumbs, shredded cheddar cheese or velveeta slices.

What is the best way to incorporate Velveeta into the casserole?

Contrary to popular belief, old order Amish ladies (from the Lancaster Amish community and surrounding communities) love their dishes with velveeta cheese and condensed soups. In the past, the Amish community cooked from scratch. However, in the more recent decades, the use of cream of soups and processed cheeses has become popular. I personally prefer to use shredded cheddar cheese in this casserole, for the taste, but if you would like to try the casserole with velveeta cheese, feel free to do so! To get the velveeta cheese to melt into the casserole, you could try shredding it before layering it on top of the noodles. You could also slice the cheese thinly, then layer it on top of the noodles and stir it into the casserole after its first baking session and before adding the crumb topping.

Step 1: Brown the ground beef and season with salt and pepper. Drain excess grease from the beef if needed, then add peas and tomato soup. Allow the beef and soup mixture to simmer for several minutes to soften the peas a little.

Why is the condensed tomato soup more orange than red?

I like to use a homemade, canned tomato soup in this casserole instead of buying condensed soups from the store. I also used some yellow tomatoes in my roasted garlic and tomato soup, hence the orange color.

Step 2-3: Cook 8 oz. of wide egg noodles according to the package instructions, then drain and combine with the cream of mushroom soup. Spread the noodles onto the bottom of a 13 by 9 inch baking dish, then layer the shredded/sliced cheese and beef mixture evenly on top. Cover the casserole with aluminum foil, then bake in the preheated oven for 25-30 minutes. While the casserole is baking, combine the melted butter with cracker or bread crumbs.

Step 4: After 25-30 minutes, remove the foil from the casserole and spread the cracker or bread crumb mixture over top. Return the casserole to the oven and continue baking for an additional 25 minutes, or until the crumb topping is beginning to brown and the casserole is heated through. Cool slightly, then enjoy!

Storage for this Amish Yumasetti Casserole:

We like to refrigerate the leftovers to eat the next day (yes, it’s that good), but leftovers can be refrigerated for up to five days before reheating. You can also freeze the leftovers in an airtight container for up to several months.

Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!

Privacy Policy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top