This is my default dinner for nights when I stare into the fridge and feel totally uninspired: a cozy, oven-baked Amish-style beef yumasetti casserole. It’s a true pantry meal—dry egg noodles get scattered right over raw crumbled ground beef in a glass baking dish, then everything bakes together in a creamy, comforting sauce. The idea is loosely inspired by classic Amish yumasetti, which is usually a simple ground beef and noodle casserole meant to feed a crowd without a lot of fuss. With just six ingredients and almost no prep, this version fits perfectly into a busy weeknight and still feels like something you’d sit down to at a family table in the Midwest.
I like to serve this casserole with something fresh and crunchy on the side, like a simple green salad with a tangy vinaigrette or steamed green beans tossed with a little butter and salt. Garlic bread or buttered dinner rolls are great for soaking up the creamy sauce. If you want to stretch the meal, add a side of roasted carrots or a quick cucumber and tomato salad. A jarred dill pickle and a glass of iced tea make it feel like a classic Midwestern supper.
6-Ingredient Amish Beef Yumasetti CasseroleServings: 6
Ingredients
1 1/2 pounds ground beef (80–90% lean)
8 ounces dry wide egg noodles
2 (10.5-ounce) cans condensed cream of mushroom soup
1 1/2 cups milk (whole or 2%)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with a bit of oil or cooking spray so the casserole doesn’t stick.
Crumble the raw ground beef evenly into the bottom of the glass baking dish. Use your fingers to break it up into small, loose pieces so it cooks evenly and there aren’t any big clumps.
Sprinkle the kosher salt and black pepper evenly over the crumbled raw beef in the dish.
Scatter the dry egg noodles in an even layer over the seasoned raw ground beef. Use your hands to spread the noodles out so they cover the beef from corner to corner; it’s fine if some fall into the meat a bit.
In a medium bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and well combined. This is your simple, creamy sauce that will cook the noodles and beef as it bakes.
Pour the soup-and-milk mixture evenly over the dry noodles and beef, making sure to cover as much of the noodles as possible. Gently press down with the back of a spoon so the noodles start to sink into the liquid; some tips may stick up, and that’s okay.
Cover the glass baking dish tightly with aluminum foil. This traps the steam so the dry noodles can soften and the raw beef cooks through safely.
Bake, covered, in the preheated oven for 50–60 minutes, until the beef is fully cooked, the noodles are tender, and the casserole is bubbling around the edges. If your oven runs cool, you may need the full hour.
Carefully remove the foil (watch for hot steam), then return the dish to the oven, uncovered, for an additional 10–15 minutes. This helps the top dry slightly and develop a bit of texture without overcooking the noodles.
Let the casserole rest on the counter for 5–10 minutes before serving. This short rest helps the sauce thicken up a bit so it scoops more neatly. Serve warm, straight from the glass baking dish.
Variations & Tips
You can tweak this six-ingredient base to fit whatever you have on hand, as long as you keep the core method the same: scatter dry egg noodles over raw crumbled ground beef in a glass baking dish, then bake in a creamy sauce. For a slightly richer version, use half-and-half instead of milk, or swap one can of cream of mushroom soup for cream of chicken or cream of celery. If you like a little onion flavor without chopping, add 1 teaspoon onion powder along with the salt and pepper on the raw beef. To make it cheesier while still keeping the ingredient list simple, sprinkle 1 to 1 1/2 cups shredded cheddar or Colby Jack over the top for the last 10–15 minutes of baking. You can also stir in a cup of frozen peas or mixed vegetables right on top of the beef before adding the noodles if you want some veggies built in—just note this technically adds more ingredients. For food safety, always start with fresh, cold ground beef and keep it refrigerated until you’re ready to assemble the casserole. Make sure you bake the dish until the beef is fully cooked (an internal temperature of 160°F/71°C in the center) and the juices run clear; if in doubt, add 5–10 more minutes of covered baking time. Leftovers should be cooled, then stored in the fridge within 2 hours and eaten within 3–4 days, reheated until steaming hot. Avoid using a smaller, deeper dish unless you add extra baking time, since the center needs enough heat to safely cook the raw beef and soften the dry noodles.
