Julie Clark
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Amish Yumasetti Casserole
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Amish Yumasetti Casserole is a creamy, hearty ground beef and noodle bake made with simple pantry ingredients and topped with buttery breadcrumbs. It’s the kind of comfort food that feeds a crowd and holds up well for leftovers.
If you’ve never had yumasetti before, think of it as a cross between beef and noodles and a classic baked casserole flavor. Bake in a 9×13″ pan or make a small recipe in a deep pie dish. It is perfect for busy weeknights or sharing at potlucks.
Traditional Amish casserole for a weeknight win.
I grew up near Amish country in Northeast Ohio, so Amish recipes like Amish peanut butter spread, strawberry shortcake and Amish donuts were regulars in our house.
Yumasetti is a traditional Amish casserole made with egg noodles, ground beef, peas, and a creamy sauce made from condensed soups and sour cream.
At its core, it’s a simple “mix and bake” dish. The combination of beef, noodles, and a creamy base makes it filling, while the buttery bread crumb topping adds just enough texture on top.
There are many variations of this comforting dish, but this version sticks to pantry staples and keeps things easy and consistent every time.
This recipe fits in a 9×13 pan and the pan will be very full. Because this recipe makes a large amount, it is great for when you need a leftovers meal, for feeding a large crowd and for potlucks.
Love noodles? Try our peanut noodles , lemon basil chicken noodle soup and taco soup with noodles.
Enjoy! -Julie
Ingredients Needed
Ground turkey or ground chicken will work, too.
Want a homemade soup? Try our homemade cream of chicken soup.
Amish Yumasetti Casserole
Amish Yumasetti Casserole is a creamy, hearty ground beef and noodle bake made with simple pantry ingredients and topped with buttery breadcrumbs.
Servings 12
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Ingredients
- 12 ounces egg noodles
- 2 pounds ground beef
- 1 yellow onion chopped
- 2 cups frozen peas
- 20 ounces cream of mushroom soup
- 20 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups panko breadcrumbs
- 3 tablespoons salted butter melted
Instructions
- This recipe can easily be halved and baked in a square baking dish or deep pie plate.
- Preheat the oven to 350ºF. Cook the noodles according to the package directions. 12 ounces egg noodles
- Brown the ground beef along with the onion. Drain the fat off the meat. 2 pounds ground beef, 1 yellow onion
- In a large bowl, combine the noodles, beef, peas, soups and sour cream. Pour the mixture into a greased 9×13 (or even a bit larger) greased baking dish. 2 cups frozen peas, 20 ounces cream of mushroom soup, 20 ounces cream of chicken soup, 1 cup sour cream
- In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle the breadcrumbs on top of the casserole. The pan will be very full. 2 cups panko breadcrumbs, 3 tablespoons salted butter
- Cover the casserole with foil and bake for 25 minutes, then uncover and bake an additional 15-20 minutes, or until is heated through and lightly browned on top. Season with salt and black pepper to taste.
Video
Notes
Instead of panko, we’ve used leftover hamburger and hot dog buns that we had in the freezer. This is a great way to use up some of those spare pieces of bread.
Store leftovers in the refrigerator in an airtight container for 3-4 days. Reheat in the microwave.
Refer to the article above for more tips and tricks.
The calories shown are based on the casserole serving 12, with 1 serving being 1/12 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 470kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 789mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
How to Make Amish Yumasetti Casserole
Boil. Cook the noodles according to the package directions, just until tender. Don’t overcook since they’ll continue softening in the oven.
Brown. Cook the ground beef with the onion until no longer pink. Drain well so the casserole doesn’t turn greasy.
Mix. In a large bowl, combine cooked noodles, beef, peas, soups, and sour cream. Stir until evenly coated so every bite is creamy.
Sprinkle. Toss breadcrumbs with melted butter, then evenly cover the top of the beef mixture. This is what gives that golden, slightly crisp finish.
Bake. Cover and bake at 350°F for 25 minutes, then uncover and bake 15–20 minutes more until hot and lightly golden brown on top.
Frequently Asked Questions
Can you make Amish yumasetti ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to bake time if baking cold.
Can I use pasta instead of egg noodles?
Yes. You can use regular pasta, gluten free pasta, chickpea pasta or egg noodles. Any work!
I don’t like mushrooms. Do I have to use cream of mushroom soup?
You can use whatever “cream of” soups you’d like in this recipe. Just use the same amounts as we list below. Cream of celery, cream of chicken, cream of potato…you choose!
I don’t like peas. Can I add another vegetable?
Yes. Our readers have used broccoli, corn and mixed veggies in this recipe. You pick the veggies that your family will eat!
Will it be good if I add cheese on top?
Yes. If you love cheese, add as much as you’d like either in the mix or as a topping. We like swiss cheese, cheddar cheese and Parmesan cheese in this casserole.
Other Casserole Recipes
Here are a few other easy casserole recipes:
This recipe was originally published in October 2017.
I like a chicken noodle soup!
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my kids call our dish beef and noodles
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Mine is chicken noodle soup.
I’d like to use them in my tuna casserole.
My comfort food is Spanish Style Noodles – thank you.
chicken noodle soup
As a food Historian, I make a version of Yumasetti., but entirely made from scratch. because my hubby has a salt restricted diet. The No Yolks noodles would be nice for this as well, and I’m planning to add leftover turkey in it.
We love noodles and that’s no yolk.