Amish Yumasetti Casserole is an old-fashioned comfort-food dinner made with ground beef, tender egg noodles, creamy mushroom sauce, and plenty of cheese. Everything is layered into a baking dish and cooked until hot and bubbly, with a crunchy topping that gives the casserole a little texture.
This is the kind of meal that works especially well on a busy weeknight. The ingredients are simple, the flavors are familiar, and one casserole makes enough to feed the whole table.
Yumasetti is classic casserole comfort food. You get savory ground beef, creamy noodles, melted cheese, and a crunchy topping all in the same serving.
It’s also easy to prepare with everyday ingredients. There’s no homemade sauce to whisk on the stovetop—the condensed soups and sour cream create the creamy base.
This casserole is also convenient for making ahead. Assemble it earlier in the day, refrigerate, and bake when you’re ready for dinner.
Egg noodles are particularly good here because they stay soft and tender while soaking up some of the creamy sauce. The beef and onion make the casserole hearty enough to serve as a main dish without much else.
Give it a few minutes to rest after baking. The creamy filling thickens slightly as it sits, which makes scooping neat portions much easier.
Ingredients You’ll Need
You’ll need familiar casserole ingredients:
- Ground beef
- Wide egg noodles
- Yellow onion
- Condensed cream of mushroom soup
- Condensed tomato soup
- Sour cream
- Cheddar cheese
- Buttery round crackers
- Unsalted butter
- Salt
- Black pepper
How To Make Amish Yumasetti Casserole
Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Step 2: Cook the egg noodles in salted water until just al dente. Drain thoroughly and set them aside. Avoid overcooking because the noodles will continue softening in the oven.
Step 3: Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is completely browned and the onion is tender, breaking the meat into small crumbles as it cooks.
Step 4: Drain away the excess grease. Season the beef lightly with salt and black pepper.
Step 5: Stir the cream of mushroom soup, tomato soup, and sour cream together in a large bowl until smooth. Add the cooked noodles and gently fold until they’re evenly coated.
Step 6: Spread half of the creamy noodle mixture across the bottom of the prepared baking dish. Add the ground beef mixture, then sprinkle with some of the shredded cheddar.
Step 7: Add the remaining creamy noodles and sprinkle the remaining cheddar evenly over the surface.
Step 8: Combine the coarsely crushed buttery crackers with melted butter. Scatter the crumbs loosely over the cheese.
Step 9: Bake uncovered for 25–30 minutes, until the casserole is bubbling around the edges and the cracker topping is golden.
Step 10: Let the casserole rest for 5–10 minutes before serving.
Amish Yumasetti Casserole Variations
Extra-Cheesy Yumasetti
Increase the shredded cheddar for a thicker layer of melted cheese throughout the casserole.
Mushroom Yumasetti
Cook sliced mushrooms with the ground beef and onion for additional savory flavor.
Garlic Beef Yumasetti
Add a little garlic powder to the ground beef while it cooks.
Extra-Crunchy Yumasetti
Increase the buttery cracker topping slightly when the golden crust is your favorite part.
Ground Turkey Yumasetti
Replace the beef with ground turkey for a lighter variation while keeping the creamy noodle base the same.
Storing Amish Yumasetti Casserole
Let leftovers cool, then transfer them to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.
Reheat individual portions in the microwave or cover a larger portion and warm it in a 350°F oven. The oven is better for restoring some crunch to the cracker topping.
What Is Yumasetti?
Yumasetti is an old-fashioned ground beef and noodle casserole associated with Amish and Midwestern-style home cooking. Recipes vary, but typically combine beef, noodles, creamy soup, and a crunchy or cheesy topping.
What Noodles Work Best?
Wide egg noodles are ideal. Their soft texture works especially well with the creamy sauce, and they hold up nicely during baking.
Can I Make Yumasetti Ahead?
Yes. Assemble the casserole without the cracker topping, cover, and refrigerate. Add the buttery crumbs just before baking so they stay crisp.
Why Are My Noodles Mushy?
They were probably cooked too long before assembly. Cook them only until al dente because they’ll continue cooking in the casserole.
Can I Leave Off The Cracker Topping?
Absolutely. The casserole will still work, although the buttery crackers give it a nice contrast in texture.
Can I Freeze Yumasetti?
Yes. For best results, freeze the casserole without the cracker topping and add fresh crumbs when you’re ready to bake.
What To Serve With Amish Yumasetti Casserole
- Green beans: Their simple, fresh flavor balances the creamy beef and noodle casserole.
- Roasted broccoli: Crisp-edged broccoli gives you a nice texture contrast to the soft noodles.
- Glazed carrots: Slightly sweet carrots work especially well alongside the savory beef filling.
- Fresh salad: A crisp green salad with vinaigrette adds something fresh and lighter to the meal.
- Dinner rolls: Soft warm rolls fit naturally with this old-fashioned comfort-food dinner.
- Steamed vegetables: Broccoli, cauliflower, or mixed vegetables make an easy side without adding another heavy dish.
Don’t fully cook the egg noodles before assembling the casserole. Keeping them slightly firm prevents them from becoming overly soft after another half hour in the oven.
And wait until close to baking time to add the buttery cracker topping. Keeping those crumbs away from the creamy filling until the last minute gives you a much better golden crunch.
Amish Yumasetti Casserole
Ingredients
- 1½ pounds ground beef
- 12 ounces wide egg noodles
- 1 medium yellow onion diced
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 10.75-ounce can condensed tomato soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 1½ cups coarsely crushed buttery round crackers
- 4 tablespoons unsalted butter melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the egg noodles until just al dente, then drain thoroughly.
- Brown the ground beef and onion in a large skillet until the beef is fully cooked and the onion is tender. Drain excess grease and season with salt and pepper.
- Stir together the cream of mushroom soup, tomato soup, and sour cream.
- Fold the cooked noodles into the creamy sauce.
- Spread half of the noodle mixture in the baking dish.
- Add the ground beef mixture and 1 cup cheddar, then cover with the remaining noodles.
- Sprinkle the remaining 1 cup cheddar over the top.
- Combine the crushed crackers with melted butter and scatter evenly over the casserole.
- Bake uncovered for 25–30 minutes, until bubbling and golden.
- Rest for 5–10 minutes before serving.
Nutrition
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