I Love How This Casserole Cooks Right In The Slow Cooker Without Complicated Steps. The Layers Allow The Beef To Cook Gently In The Creamy Sauce Before The Noodles Are Added, Creating A Rich And Flavorful Base. I Also Appreciate That It Makes Generous Portions And Tastes Even Better The Next Day.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
1 1/2 Pounds Raw Ground Beef (80–85% Lean) 1 Can (10.5 Ounces) Condensed Cream Of Mushroom Soup 2 Cups Beef Broth (Or Water Plus Bouillon) 8 Ounces Uncooked Wide Egg Noodles 1 Cup Sour Cream 1 Cup Shredded Cheddar Cheese
Directions
I Lightly Spray The Inside Of A 5- To 6-Quart Slow Cooker With Cooking Spray Or Rub It With A Bit Of Oil For Easier Cleanup.
I Crumble The Raw Ground Beef Evenly Into The Bottom Of The Slow Cooker, Breaking It Into Small Chunks So It Covers The Bottom In An Even Layer.
In A Medium Bowl, I Whisk Together The Condensed Cream Of Mushroom Soup And Beef Broth Until Smooth And Pourable.
I Pour The Soup Mixture Evenly Over The Raw Ground Beef, Making Sure The Meat Is Mostly Covered. I Do Not Stir At This Stage.
I Cover And Cook On High For 2 To 2 1/2 Hours Or On Low For About 4 Hours, Until The Beef Is Fully Cooked And The Mixture Is Hot And Bubbling Around The Edges.
Once The Beef Is Cooked, I Stir Everything Together, Breaking Up Any Larger Pieces. I Taste And Add Salt And Pepper If Needed.
I Stir In The Uncooked Egg Noodles, Pressing Them Down So They’re Mostly Submerged And Spread Evenly.
I Cover Again And Cook On High For 20 To 30 Minutes, Stirring Once Or Twice And Pressing Any Dry Noodles Into The Liquid Until They Are Just Tender.
When The Noodles Are Ready, I Turn The Slow Cooker To Low Or Keep Warm. I Gently Stir In The Sour Cream Until Smooth, Then Sprinkle The Shredded Cheddar Cheese Over The Top.
I Cover And Let The Cheese Melt For 5 To 10 Minutes. I Either Stir It For A Fully Blended Casserole Or Leave The Cheesy Layer On Top Before Serving Hot.
Servings And Timing
This Recipe Makes 6 Servings.
I Spend About 10–15 Minutes Preparing The Ingredients. The Total Cooking Time Is Approximately 3 To 4 Hours On High (Including The Noodles) Or About 4 1/2 To 5 Hours On Low, Depending On My Setting.
Variations
I Sometimes Swap Half Of The Sour Cream For Cottage Cheese For A More Traditional Amish-Style Flavor. When I Want A Hint Of Onion, I Add Onion Powder Or Finely Minced Onion Over The Raw Beef Before Adding The Soup Mixture. I Also Like Stirring In Frozen Peas And Carrots Before Adding The Noodles For Extra Color And Texture. For A Milder Flavor, I Use Colby Or Monterey Jack Cheese Instead Of Cheddar.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 3 Days. When Reheating, I Add A Splash Of Broth Or Milk To Loosen The Sauce And Warm It Gently On The Stovetop Or In The Microwave In Short Intervals, Stirring Occasionally.
FAQs
Can I Use Lean Ground Beef?
Yes, I Can Use Leaner Ground Beef, Though The Casserole Will Be Slightly Less Rich In Flavor And Texture.
Do I Need To Brown The Beef First?
No, I Cook The Raw Beef Directly In The Slow Cooker. It Cooks Thoroughly During The First Stage Of Cooking.
How Do I Prevent Mushy Noodles?
I Keep A Close Eye On The Noodles And Cook Them Just Until Tender. I Also Stir Once Or Twice To Ensure Even Softening.
Can I Add Vegetables?
Yes, I Often Add Frozen Mixed Vegetables Or Peas And Carrots Before Stirring In The Noodles So They Heat Through As Everything Finishes Cooking.
Can I Make This Ahead Of Time?
Yes, I Prepare It Earlier In The Day And Keep It On The Warm Setting Until Serving. It Also Reheats Well The Next Day.
Conclusion
I Love How This Slow Cooker Amish Yumasetti Casserole Delivers Creamy, Hearty Comfort With Minimal Effort. The Tender Beef, Soft Noodles, And Rich Sauce Make It A Reliable Family Favorite. Whenever I Need A Filling Meal That Practically Cooks Itself, This Is The Recipe I Choose.
Slow Cooker Amish Yumasetti Casserole made with ground beef, egg noodles, cream of mushroom soup, sour cream, and melted cheddar cheese. A rich and creamy comfort food dinner that’s hearty and family friendly.
Author:Sarah
Prep Time:10 minutes
Cook Time:3 hours (average HIGH method)
Total Time:About 3 hours 10 minutes
Yield:6 servings
Category:Dinner
Method:Slow Cooker
Cuisine:Amish-American
Ingredients
1 1/2 pounds raw ground beef (80–85% lean)
1 can (10.5 ounces) condensed cream of mushroom soup
2 cups beef broth (or water plus bouillon)
8 ounces uncooked wide egg noodles
1 cup sour cream
1 cup shredded cheddar cheese
Instructions
Lightly spray a 5- to 6-quart slow cooker with cooking spray or rub with oil.
Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it into small chunks and spreading it in an even layer.
In a medium bowl, whisk together the condensed cream of mushroom soup and beef broth until smooth and pourable.
Pour the soup mixture evenly over the raw beef, making sure most of the meat is covered. Do not stir.
Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for about 4 hours, until beef is fully cooked and hot.
Stir well, breaking up larger pieces of beef. Taste and adjust salt and pepper if needed.
Stir in uncooked egg noodles, pressing them down so they’re mostly submerged and evenly distributed.
Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until noodles are tender but not mushy.
Reduce heat to LOW or KEEP WARM. Stir in sour cream until smooth and creamy.
Sprinkle shredded cheddar cheese over the top. Cover and let melt for 5–10 minutes.
Serve hot directly from the slow cooker.
Notes
For a traditional Amish-style variation, replace half the sour cream with cottage cheese.
Add 1 teaspoon onion powder or 1/2 cup finely minced onion for extra flavor.
Stir in 1–1 1/2 cups frozen peas and carrots before adding noodles for added vegetables.
Substitute Colby or Monterey Jack for a milder flavor.
If using lean beef or low-fat sour cream, texture will be slightly lighter.
To prevent overcooked noodles, par-cook them slightly before adding during the final 10–15 minutes.
Store leftovers in the refrigerator up to 3 days; reheat with a splash of broth or milk.
