PREP TIME: 30 mins | COOK TIME: 45 mins | TOTAL TIME: 1 hr 15 mins | SERVINGS: 12
Creamy, hearty, and very comforting. This Amish Yumasetti Casserole is incredibly easy to throw together packed with ground beef and noodles. This traditional Amish dish is one of my favorites. This is a must-try and for keeps!
This recipe can also easily be halved. Simply bake it in an 8 x 8 pan. If desired, you can use either regular pasta, gluten-free pasta, chickpea pasta, or egg noodles to make this recipe. If you do not want to add peas, you are welcome to use other veggies, such as broccoli, corn, and mixed veggies. If you love cheese, you can sprinkle some cheese on top.
2 lbs. ground beef
12 oz. egg noodles
1 onion, chopped
20 oz. cream of mushroom soup
20 oz. cream of chicken soup
2 c. frozen peas
1 c. sour cream
3 tbsp butter, melted
2 c. crumbled bread (or panko bread crumbs)
How to make Amish Yumasetti Casserole
Step 1: Following the package directions, cook the noodles.
Step 2: Cook the ground beef along with the onion until the meat is no longer pink. Then, drain the excess grease.
Step 3: Place the noodles, beef, peas, soups, and sour cream in a large bowl. Mix well until blended, then pour this into a greased 9 x 13 (or even a little larger) baking dish.
Step 4: Mix the breadcrumbs with the melted butter in a small bowl. On top of the casserole, sprinkle the breadcrumbs. At this point, the pan will be very full.
Step 5: Using foil, tent the casserole. Place in the oven and bake for about 25 minutes at 350 degrees. Remove the foil and continue baking for another 5 to 20 minutes or until the top is lightly browned and the casserole is heated through.
Step 6: Serve the casserole immediately. Enjoy!
We used leftover hamburgers and hot dog buns for the breadcrumbs.
Calories: 470 kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 789mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
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