Mix cream of mushroom soup and these 3 ingredients over uncooked pasta into a deep baking pan for a classic dish that never goes out of style

This oven-baked 5-ingredient Amish yumasetti is the kind of cozy, church-basement casserole many of us grew up with in the Midwest. Everything comes together in one deep baking pan by mixing cream of mushroom soup and three simple pantry ingredients right over a bed of uncooked pasta. It’s hearty, budget-friendly, and perfect for busy weeknights or potlucks when you want something familiar and comforting without a lot of fuss.

Serve this Amish yumasetti hot, straight from the baking pan, with a simple green salad or steamed vegetables to balance the richness. Buttered peas, green beans, or a bagged salad mix with ranch dressing all work nicely. Warm dinner rolls or garlic bread are great for soaking up the creamy sauce. For family nights, I like to put out pickles or sliced cucumbers on the side for a little crunch and brightness.

Servings: 6

12 ounces uncooked egg noodles (or other short pasta)

Preheat your oven to 350°F (175°C). Lightly grease a deep 9x13-inch baking pan or similar casserole dish.

Spread the uncooked egg noodles evenly in the bottom of the deep baking pan. Gently shake the pan so the noodles lie in an even layer; this helps them cook evenly in the oven.

In a large bowl, stir together the cream of mushroom soup and milk until smooth and well combined. This mixture will look a bit thin, but the pasta will soak it up as it bakes.

Add the browned and drained ground beef to the soup mixture and stir to combine. Fold in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.

Pour the creamy beef mixture evenly over the uncooked noodles in the baking pan. Use your hands or a spatula to gently mix and press everything together right in the pan so that most of the noodles are coated and tucked into the sauce. This close-up, hands-on mixing step helps ensure the pasta cooks through and doesn’t dry out.

Cover the baking pan tightly with aluminum foil, making sure it is well sealed so the steam stays inside and cooks the uncooked pasta.

Bake, covered, for 45–55 minutes, or until the noodles are tender when you peek under the foil and test a piece with a fork. If the top looks a bit dry at any point, you can gently stir in 1–2 tablespoons of hot water or milk around the edges.

Carefully remove the foil (watch for steam), sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the pan to the oven, uncovered, for 5–10 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for about 10 minutes before serving so it can set up a bit and is easier to scoop into neat servings.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if they shy away from mushrooms. If your family prefers milder flavors, use a mild cheddar or even a Colby Jack cheese. To sneak in some vegetables, stir in 1–2 cups of frozen peas, corn, or mixed vegetables when you mix the soup, milk, and ground beef. For a slightly lighter version, use lean ground turkey and 2% milk, and cut the cheese back to 1 cup total. If you like a bit of crunch on top, sprinkle crushed butter crackers or French-fried onions over the cheese before the final bake. You can also season the meat mixture with onion powder, garlic powder, or a pinch of paprika for extra flavor, keeping it subtle so it still tastes like the classic casserole many of us remember.