Yumasetti Recipe (Amish Noodle Casserole)

Yumasetti (also known as Yumasetta or Yumzetti) is a classic Amish noodle casserole made with tender egg noodles, ground beef, peas, and a creamy mushroom sauce, all topped with buttery toasted bread crumbs.

It's the kind of old-fashioned comfort food that shows up at Amish potlucks, family gatherings, and busy weeknight dinners because it's filling, simple, and feeds a crowd. This Amish Yumasetti recipe comes together quickly using pantry staples, making it a reliable one-dish meal when you need something hearty and homemade without a lot of fuss.

Why You'll Love This Amish Yumasetti

• Classic comfort food. Creamy noodles, seasoned ground beef, and a buttery bread crumb topping make this casserole warm, filling, and satisfying.
• Simple, everyday ingredients. This recipe uses basic pantry staples and comes together without a lot of prep or fuss.
• A complete one-dish meal. With noodles, meat, and vegetables all in one pan, there's no need to make extra sides unless you want to. It's a hearty one-dish meal much like my easy macaroni casserole.
• Perfect for feeding a crowd. It makes a full 9×13 pan, making it great for family dinners, potlucks, or leftovers.
• Flexible and freezer-friendly. Easy to customize with different soups or vegetables, and it freezes well for make-ahead meals.

Ingredients

• Noodles - Egg noodles are the traditional choice for Yumasetti and give the casserole its classic Amish texture. (Medium/wide egg noodles work best because they hold up well to the creamy sauce without getting mushy. Amish-style egg noodles are especially good, but any sturdy noodle will work, including gluten-free varieties.)
• Ground beef - Adds hearty protein and rich, savory flavor. (A lean ground beef works well, but any ground beef, venison, or turkey you have on hand is fine.)
• Garlic - Adds depth and a little extra flavor without overpowering the dish. (Fresh minced garlic works best, but jarred garlic can be used in a pinch.)
• Onion - Gives the casserole a mild sweetness and boosts overall flavor. (Dried onion flakes can work as well.)
• Green peas - Add a pop of color, a slight sweetness, and a simple vegetable element that makes this a complete one-dish meal. (Frozen peas work perfectly - no need to thaw first.)
• Cream of mushroom soup - Forms the creamy base of the casserole and adds rich, savory flavor. (Cream of chicken or cream of celery soup can be substituted if preferred.)
• Sour cream - Adds creaminess and a slight tang that balances the richness of the soup and cheese. (Can be replaced with heavy cream, if desired.)
• Shredded cheddar cheese - Adds cheesy flavor and helps bind the casserole together. (Sharp cheddar gives more flavor, but mild cheddar or Colby jack works just as well.)
• Black pepper - Adds mild warmth and depth without making the dish spicy.
• Seasoned salt and Salt - Enhances the flavors of the dish.
• Toasted bread and butter - Toasted and crumbled bread mixed with melted butter creates the classic crunchy topping that contrasts perfectly with the creamy noodle mixture. (Panko bread crumbs can work, but larger crumbles of bread creates the traditional old-fashioned crisp topping we're looking for.)

How to Make Yumasetti Casserole

Yumasetti is simple to make and comes together in just a few easy steps.

1. Cook the noodles according to the package directions, stopping at al dente so they don't get too soft.
2. Brown the ground beef with the onion and garlic until fully cooked. Drain off any excess grease.
3. Mix the creamy base by stirring together the cream soup, sour cream, shredded cheese, and seasonings.
4. Combine everything by adding the cooked noodles, beef mixture, and peas. Stir until well mixed.
5. Transfer to a greased 9×13-inch baking dish.

For the topping, you can use store-bought buttered Panko bread crumbs if you like. However, for the best texture, I highly recommend using toasted bread crumbles.

• Toast about six slices of bread until dry.
• Crumble the bread into small pieces and mix with melted butter.
• Sprinkle the buttered crumbles evenly over the top of the casserole.

Cream of Mushroom Soup (Store-bought or Homemade)

This Amish noodle casserole is made with cream of mushroom soup, which creates the rich, creamy base. If you prefer, you can easily substitute cream of chicken or cream of celery soup.

Some people are surprised that the Amish use canned cream soups instead of making everything from scratch. While homemade cream soup isn't difficult - and can be healthier - it does add extra time.

Amish women are busy. They prepare most meals from scratch but also use practical shortcuts, including store-bought cream soups, to get dinner on the table more quickly. Most of us can relate, and there's nothing wrong with opening a can of mushroom soup when it makes mealtime easier.

Frequently Asked Questions

I hope you enjoy this creamy, comforting Amish Yumasetti casserole as much as my family does! It's the perfect one-dish family-friendly casserole recipe for busy weeknights, potlucks, or when you just want something hearty and satisfying. If you try it, I'd love for you to leave a comment and star rating below, I always enjoy hearing how it turns out for you.

And if you love creamy Amish casseroles, be sure to check out my roundup of chicken casserole dishes, or dirt cheap meals to feed a family for more Amish favorites.

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