Ingredients Needed
- 1 1/2 pounds raw ground beef (80–85% lean)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 cups beef broth (or water with bouillon)
- 8 oz uncooked wide egg noodles
- 1 cup sour cream
- 1 cup shredded cheddar cheese
How to Make Our Amish Yumasetti Casserole
1. Prepare the Slow Cooker
Lightly spray the inside of a 5–6 quart slow cooker with cooking spray or rub with oil to prevent sticking.
2. Add the Ground Beef
Crumble the raw ground beef evenly across the bottom of the slow cooker.
Break it into small pieces so it forms an even layer.
3. Prepare the Sauce
In a medium bowl, whisk together:
- Cream of mushroom soup
- Beef broth
Mix until smooth enough to pour.
4. Pour Over the Beef
Pour the soup mixture evenly over the beef.
Do not stir at this stage — keeping layers helps everything cook evenly.
5. Cook the Beef
Cover and cook:
- HIGH: 2–2½ hours
- LOW: about 4 hours
The mixture should become hot and bubbly with fully cooked beef.
6. Stir and Add Noodles
Stir the beef mixture well, breaking up any larger pieces.
Add the uncooked egg noodles, pressing them gently into the liquid so they are mostly submerged.
7. Cook the Noodles
Cover again and cook on HIGH for 20–30 minutes, until noodles are tender.
Stir once or twice during cooking to ensure noodles soften evenly.
8. Finish with Cream and Cheese
Turn the slow cooker to LOW or WARM.
Stir in the sour cream until the sauce becomes smooth and creamy.
Sprinkle shredded cheddar cheese evenly on top.
Cover and allow cheese to melt for 5–10 minutes.
