This slow cooker 5-ingredient Amish-style Yumasetti casserole is my default dinner when I’m staring into the fridge and don’t know what to make. It’s a cozy, church-basement kind of meal that tastes like something a neighbor would bring over on a busy weeknight. Everything goes right into the slow cooker—starting with raw ground beef and a can of cream of mushroom soup spooned over the top—so there’s hardly any prep, and it fills the house with that classic, comforting Midwestern casserole smell.
Serve this casserole hot, scooped straight from the slow cooker into bowls or onto plates. It’s wonderful with a simple green salad, steamed green beans, or buttered peas to add a little freshness beside the creamy, hearty noodles and beef. Warm dinner rolls or buttered toast are perfect for soaking up the extra sauce. For a homier feel, set the slow cooker on warm at the table or buffet and let everyone scoop their own, family-style.
Slow Cooker 5-Ingredient Amish Yumasetti CasseroleServings: 6
Ingredients
1 1/2 pounds lean ground beef, raw
1 (10.5-ounce) can condensed cream of mushroom soup
2 cups beef broth (or water with 1 beef bouillon cube)
12 ounces uncooked egg noodles (about 6 cups dry)
1 cup shredded cheddar cheese
Directions
Spray the inside of a 5- to 6-quart slow cooker lightly with nonstick cooking spray to help with cleanup.
Spread the raw ground beef evenly across the bottom of the slow cooker, breaking it up gently with your fingers or a spoon into an even layer. Do not pack it down tightly; leave it a bit loose so it cooks through evenly.
In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until mostly smooth. A few small lumps are fine.
Spoon the cream of mushroom soup mixture evenly over the raw ground beef in the slow cooker, just like you’re frosting the top. Make sure all of the meat is covered so it stays moist while cooking.
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 4 hours, until the ground beef is fully cooked and no pink remains. If you can, gently break up the beef once or twice during this time with a spoon, stirring it into the sauce.
Once the beef is cooked through, stir the mixture well to break up any larger clumps of meat and to combine everything into a creamy sauce.
Stir in the uncooked egg noodles, making sure they are mostly submerged in the sauce. If the noodles are not covered, add a splash more broth or water, a little at a time, just until they are barely covered.
Cover again 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 by slow cooker, so start checking at 20 minutes.
Once the noodles are done, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover and let sit on LOW or WARM for about 5 to 10 minutes, just until the cheese is melted.
Give the casserole a gentle stir if you like the cheese mixed in, or leave it as a melted layer on top. Taste and add salt and pepper if needed. Serve hot straight from the slow cooker.
Variations & Tips
You can easily tweak this casserole to fit your family’s tastes. For picky eaters, use a mild cheddar or even shredded mozzarella for a softer flavor, and skip any extra seasonings so it stays simple and familiar. If you’d like more flavor, stir in 1 teaspoon onion powder, 1 teaspoon garlic powder, or a little dried parsley when you mix the soup and broth. To stretch the meal or sneak in some veggies, add 1 to 2 cups of frozen peas and carrots or mixed vegetables when you stir in the noodles; they’ll cook right along with the pasta. You can also swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. For a slightly lighter version, use 90% lean ground beef and reduced-sodium soup and broth. If you prefer a cheesier top, add an extra 1/2 cup of cheese or use a blend like Colby Jack.
Food safety tips: Always start with fresh, cold ground beef and keep it refrigerated until you’re ready to cook. Because this recipe begins with raw ground beef in the slow cooker, it’s important to cook on HIGH for the first stage if your slow cooker runs on the cooler side, or ensure the mixture reaches a safe internal temperature of at least 160°F (71°C) before adding the noodles. Avoid lifting the lid frequently in the early cooking stage so the slow cooker can stay hot enough to bring the meat through the danger zone quickly. Do not leave the finished casserole on the WARM setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and eat within 3 to 4 days. Reheat leftovers until steaming hot before serving.
