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Amish Yumasetti Casserole with baked noodles and vegetables

Amish Yumasetti Casserole

Amish Yumasetti Casserole is a comforting dish combining ground beef, egg noodles, and creamy soups, topped with cheese and a crunchy cracker topping. Perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Noodles
  • 1.5 pounds ground beef
  • 12 ounces wide egg noodles
  • 1 medium yellow onion, diced
Creamy Mixture
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 can (10.75 ounces) condensed tomato soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
Topping
  • 1.5 cups coarsely crushed buttery round crackers
  • 4 tablespoons unsalted butter, melted
Seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and lightly grease a 9x13 inch baking dish.
  2. Cook the egg noodles until just al dente, then drain thoroughly.
  3. 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.
  4. Stir together the cream of mushroom soup, tomato soup, and sour cream.
  5. Fold the cooked noodles into the creamy sauce.
Layering
  1. Spread half of the noodle mixture in the baking dish.
  2. Add the ground beef mixture and 1 cup of cheddar cheese, then cover with the remaining noodles.
  3. Sprinkle the remaining 1 cup of cheddar over the top.
  4. Combine the crushed crackers with melted butter and scatter evenly over the casserole.
Baking
  1. Bake uncovered for 25 to 30 minutes, until bubbling and golden.
  2. Let it rest for 5 to 10 minutes before serving.

Notes

This casserole pairs well with a simple green salad or steamed vegetables. To store leftovers, cool completely, cover tightly, and refrigerate for up to 3-4 days. It can also be frozen for up to 2 months.