This slow cooker 6-ingredient Amish-style Yumasetti is my streamlined take on a classic Midwestern church-supper casserole. Instead of browning meat or dirtying extra pans, you stir cream of chicken soup directly into raw ground beef right in the slow cooker, then add just four other pantry staples to create a creamy, comforting noodle bake that tastes like it came from a community cookbook. It’s the kind of cozy, crowd-pleasing dish people inevitably ask you for the recipe, and it’s especially handy on busy days when you want something nostalgic and satisfying with almost no hands-on time.
Serve this creamy Yumasetti straight from the slow cooker with a simple green salad dressed in a tangy vinaigrette to balance the richness. Warm dinner rolls or buttered toast points are perfect for scooping up the sauce. For a heartier spread, add steamed green beans or roasted broccoli on the side. It also pairs nicely with crisp dill pickles or a little sauerkraut for a nod to the casserole’s farmhouse roots and a welcome bit of acidity.
Slow Cooker 6-Ingredient Amish YumasettiServings: 6
Ingredients
1 1/2 pounds ground beef (80–90% lean), raw
2 cans (10.5 ounces each) condensed cream of chicken soup
2 cups beef broth (or water plus bouillon)
12 ounces uncooked wide egg noodles
1 cup sour cream
1 cup shredded mild cheddar cheese
Directions
Lightly grease the insert of a 5- to 6-quart slow cooker with nonstick spray or a thin film of oil to help prevent sticking.
Add the raw ground beef directly to the bottom of the slow cooker. Use a wooden spoon or clean hands to break it up into small, even crumbles so it cooks uniformly.
Spoon the condensed cream of chicken soup over the raw ground beef. Using a spoon or spatula, stir the soup into the beef thoroughly right in the slow cooker until the meat is evenly coated and no large pockets of plain soup remain. This step helps the beef stay tender and distributes flavor as it cooks.
Pour in the beef broth and stir again, loosening any bits of beef-soup mixture from the bottom and sides of the slow cooker so everything is in a loose, saucy mixture.
Cover the slow cooker and cook the beef mixture on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the ground beef is cooked through and can be easily broken into fine crumbles. Partway through cooking, use a spoon to break up any larger clumps of beef if needed.
Once the beef is fully cooked, taste the mixture and add salt and pepper if desired, keeping in mind that the soup and broth may already be seasoned. Stir well.
Stir in the uncooked wide egg noodles, pressing them down gently so they are mostly submerged in the creamy beef mixture. It’s fine if a few edges peek above the liquid; they will soften with steam.
Re-cover the slow cooker and cook on HIGH for 25 to 40 minutes, stirring once halfway through, until the noodles are tender but not mushy. Cooking time can vary slightly depending on your slow cooker and the brand of noodles, so start checking at the 20-minute mark.
When the noodles are just tender, turn the slow cooker to LOW or the KEEP WARM setting. Stir in the sour cream until it’s fully incorporated and the sauce turns silky and pale. Fold in the shredded cheddar cheese until melted and evenly distributed.
Let the casserole sit, covered, for 5 to 10 minutes to thicken slightly. Stir once more, then serve the Yumasetti directly from the slow cooker while hot and creamy.
Variations & Tips
For a more traditional Amish-style flavor, you can swap half of the cream of chicken soup for cream of mushroom soup, which adds a gentle earthiness that plays well with the beef. If you prefer a lighter dish, use 93% lean ground beef and low-sodium condensed soup, and replace half of the sour cream with plain Greek yogurt for extra tang and protein. To stretch the casserole for a crowd, stir in 1 to 1 1/2 cups of frozen peas or mixed vegetables along with the noodles; they’ll cook through as the pasta softens. For a cheesier top, sprinkle an extra 1/2 to 1 cup of cheddar over the surface after stirring in the sour cream and cheese, then cover briefly until it melts into a gooey lid. You can also adjust the texture: if you like it looser and saucier, add an extra 1/2 cup of broth before adding the noodles; if you prefer it thicker and more scoopable, let it rest uncovered for a few extra minutes after cooking. Seasonings are flexible—stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, or a pinch of smoked paprika with the broth for a bit more character without straying far from the classic, comforting profile.
