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Slow Cooker Amish Yumasetti Casserole is a mouthwatering and cozy dish prepared using ground beef, egg noodles, cream of mushroom soup and melted cheddar cheese. It is a simple slow cooker dish that requires few simple ingredients and minimal preparation. During the cooking process, the beef, noodles and creamy sauce mix in a rich casserole that is ideal during a hectic weeknight or a family dinner. All you have to do is to throw everything into the slow cooker and have a warm, home cooked comfort meal that everyone will enjoy.
Blend 4 ingredients with raw ground beef and pour cream of mushroom soup in slow cooker to create a delicious Amish Yumasetti casserole that everyone orders.
Amish Yumasetti Casserole-Slow Cooker
Servings: 6
Ingredients
- Raw ground beef (80-85% lean)
- Quantity: 1 1/2 pounds
- Notes: Break into small pieces for even cooking.
- Condensed cream of mushroom soup
- Quantity: 1 can (10.5 ounces)
- Notes: Helps create a creamy casserole sauce.
- Beef stock (or water and bouillon)
- Quantity: 2 cups
- Notes: Adds moisture and flavor while cooking.
- Uncooked wide noodles of eggs
- Quantity: 8 ounces
- Notes: Keep uncooked before adding to the slow cooker.
- Sour cream
- Quantity: 1 cup
- Notes: Adds creaminess and tang to the casserole.
- Shredded cheddar cheese
- Quantity: 1 cup
- Notes: Sprinkle on top for a melted cheesy layer.
Amish Yumasetti Casserole Directions
Prepare the Slow Cooker
Lightly spray and cover the inside of 5- to 6-quart slow cooker with cooking spray or rub a small amount of oil on it to assist in its cleaning.
Add the Ground Beef
Break the raw ground beef evenly into the bottom of the slow cooker, and use the fingers or your spoon to break it in small pieces and then it will form a fairly even layer on the bottom.
Prepare the Sauce
Add the condensed cream of mushroom soup and the beef broth to a medium bowl, and whisk them until relatively smooth. It does not have to be perfect, only well mixed in such a way that the soup flows into a pouring sauce.
Layer the Mixture
Sprinkle the paste of mushroom soup over the uncooked ground beef in the slow cooker being careful to cover most of the beef. Do not stir, as by layering it, the beef will cook slowly and the noodles will not sink as quickly.
Cook the Beef
Cover the slow cooker with the lid and cook the beef and soup mixture on HIGH between 2-2 1/2 hours or on LOW between 4 hours until the ground beef is cooked and the mixture is hot and bubbly on the edges.
Mix the Beef Mixture
After cooking the beef, mix the mixture well, smashing bigger meat pieces and combining the sauce with the beef. Add a small amount of taste and add salt and pepper (where necessary) although both the soup and cheese will provide a source of salt.
Add the Noodles
Add the uncooked noodles of the egg, pushing them down until they are covered mostly in the creamy beef mixture. Attempt to maintain a uniform layer of noodles in order to have them cook at the same speed.
Cook the Noodles
Cover the slow cooker again and cook on the HIGH setting between 20 and 30 minutes or until the noodles are tender but not mushy. Gently stir and push the noodles dry down the liquid in a few moves with the lid to ensure they soften equally.
Add Sour Cream and Cheese
When the noodles are soft, so turn the low cooker to LOW or the KEEP WARM option. The sour cream is then mixed gently ensuring that the sauce is smooth and creamy, and the shredded cheddar cheese is sprinkled on the top.
Melt the Cheese
Cover and allow the cheese to melt in a matter of 5-10 minutes. When the cheese is melted, and the casserole is creamy and thick, stir it lightly in case you want a more blended casserole, or leave the cheesy layer intact on top to give it a more traditional appearance.
Serve
Cook the Yumasetti in the slow cooker and then serve it, with a good serving of beef, noodles, and sauce. The leftovers can last as long as 3 days in the refrigerator and can be defrozen in a little broth or milk in case it becomes too thick.
Variations & Tips
- Old fashioned Amish flavor
- To add more of the old fashioned Amish flair, you can replace half of the sour cream with cottage cheese, mixing it into the sour cream at the same time, to give it even more body and some small bit of tang.
- Add onion flavor
- In case your family prefers the taste of a little onion, sprinkle 1 teaspoon of onion powder, or 1/2 cup of minced onion finely cut, over raw beef before maintaining the soup mixture.
- Add vegetables
- You can add some vegetables, so you can sprinkle the frozen peas and the carrots or the mixed vegetables or 1 to 1 1/2 cups over the cooked beef mixture before you add the noodles and they will warm as the noodles cook.
- Change the cheese
- To make the casserole milder and creamier, a weaker Colby or Monterey Jack cheese should be used in place of the cheddar.
- Lower fat option
- You can either go with leaner ground beef and low-fat sour cream in place of the fat, but the texture will be a little less rich.
- Prevent overcooked noodles
- On busy days you can make sure you do not overcook noodles by par-cooking them in the stovetop until just short of al dente, then stirring them in during the final 10 or 15 minutes of the slow cooking, adding a bit of additional broth to the casserole which may appear to be excessively thick.
- Adjust for slow cooker size
- This dish also easily suits the varying sizes of a slow cooker- since your cooker may either run hot or may be bigger than 6 quarts, you may wish to observe the noodles and check on them early before they overcook.
