This slow cooker Amish-style Yumasetti is the kind of simple, stick-to-your-ribs casserole that has shown up at church basements and small-town potlucks across the Midwest for generations. It starts just the way I watched my mother do it on busy farm days: raw ground beef in the crock, a can of cream of mushroom soup poured right over the top, then just four more pantry staples to round it out. Everything cooks together low and slow into a creamy, hearty tangle of noodles and beef that feels like a warm hug after a long day. It’s the easy, no-fuss casserole that somehow always ends up being the one everyone asks for.
Serve this slow cooker Yumasetti straight from the crock on sturdy dinner plates or in wide bowls, with a simple green salad or a side of buttered peas or green beans to cut through the richness. Warm dinner rolls or slices of soft white bread are perfect for soaking up the creamy sauce at the bottom of the plate. A little black pepper at the table and maybe a sprinkle of parsley, if you have it, are all it needs. It travels well, so it’s a good choice for potlucks or taking to a neighbor who needs a comforting meal.
Slow Cooker Amish Yumasetti CasseroleServings: 6
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
Directions
Spray the inside of a 5- to 6-quart slow cooker lightly with cooking spray or rub with a bit of oil to help with cleanup.
Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with your fingers or a spoon so it’s in small chunks and covers the bottom in a fairly even layer.
In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until fairly smooth. It doesn’t need to be perfect, just well combined so the soup loosens into a pourable sauce.
Pour the cream of mushroom soup mixture evenly over the raw ground beef in the slow cooker, making sure the beef is mostly covered. Do not stir; letting it sit in layers helps the beef cook gently and keeps the noodles from sinking too soon.
Cover the slow cooker with the lid and cook the beef and soup mixture on HIGH for 2 to 2 1/2 hours, or on LOW for about 4 hours, until the ground beef is cooked through and the mixture is hot and bubbly around the edges.
Once the beef is cooked, give the mixture a good stir, breaking up any larger pieces of meat and mixing the sauce and beef together. Taste a small bit and add salt and pepper if needed, keeping in mind the soup and cheese will both add salt.
Stir in the uncooked egg noodles, pressing them down gently so they are mostly submerged in the creamy beef mixture. Try to keep the noodles in an even layer so they cook at the same rate.
Re-cover the slow cooker and cook on HIGH for 20 to 30 minutes, or until the noodles are just tender but not mushy. Lift the lid once or twice to gently stir and press any dry noodles down into the liquid so they soften evenly.
When the noodles are tender, turn the slow cooker to LOW or the KEEP WARM setting. Gently stir in the sour cream until the sauce is smooth and creamy, then sprinkle the shredded cheddar cheese evenly over the top.
Cover and let the cheese melt for about 5 to 10 minutes. Once the cheese is melted and the casserole is creamy and thick, give it a gentle stir if you like a more blended casserole, or leave the cheesy layer on top for a more traditional look.
Serve the Yumasetti hot, straight from the slow cooker, making sure each serving has a good mix of beef, noodles, and sauce. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently with a splash of broth or milk if they seem too thick.
Variations & Tips
For a more traditional Amish-style touch, you can swap half of the sour cream for cottage cheese, stirring it in at the same time as the sour cream for extra body and a bit of tang. If your family likes a little onion flavor, add 1 teaspoon of onion powder or 1/2 cup of very finely minced onion on top of the raw beef before you pour on the soup mixture. To sneak in some vegetables, scatter 1 to 1 1/2 cups of frozen peas and carrots or mixed vegetables over the cooked beef mixture just before you stir in the noodles; they’ll heat through as the noodles cook. For a milder, creamier casserole, use a mild Colby or Monterey Jack cheese instead of cheddar. If you prefer to trim the fat a bit, you can use leaner ground beef and low-fat sour cream, though the texture will be slightly less rich. To prevent overcooked noodles on busy days, you can par-cook the noodles on the stovetop until just shy of al dente, then stir them in during the last 10 to 15 minutes of slow cooking, adding a splash more broth if the casserole seems too thick. This recipe also adapts well to different slow cooker sizes—if your cooker runs hot or is larger than 6 quarts, keep an eye on the noodles and check them early so they don’t overcook.
