This Amish Yumasetti Casserole is a beloved Midwestern classic—tender egg noodles and seasoned ground beef baked in a rich, creamy tomato-mushroom sauce until bubbling and golden. With roots in Amish and Mennonite church suppers, it’s the definition of “humble comfort”: made with pantry staples, zero pretense, and all the soul of generations past.
No browning. No extra dishes. Just layer, bake, and feed a crowd with love.
Why You’ll Love This Recipe
🥣 Only 6 ingredients—pantry staples!
⏱️ 15 minutes prep, then bake unattended
💛 One casserole dish = easy cleanup
💸 Costs under $10—feeds 8 generously
🌾 Naturally nut-free & easily gluten-free (use GF soup/noodles)
Ingredients You’ll Need
(9×13-inch baking dish)
1½ lbs (680g) ground beef (85/15)
8 oz (225g) wide egg noodles, uncooked
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can tomato soup
1 small onion, finely diced (or 1 tbsp dried minced onion)
½ cup (120ml) milk or water
💡 Amish Wisdom:
Do NOT brown the beef—it cooks perfectly raw in the oven.
Use full-fat soups—low-fat versions make sauce watery.
Layer noodles on top—they steam into tenderness without stirring.
