Slow Cooker Amish Yumasetti Casserole
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.
- 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.
