This slow cooker Amish-style Yumasetti is the kind of simple, stick-to-your-ribs casserole that has graced church basements and small-town potlucks across the Midwest for generations. It starts just the way I watched my mother do it on busy farm days: raw ground beef in the crock, a can of cream of mushroom soup poured right over the top, and just a few more pantry staples to round it out. Everything cooks together low and slow into a creamy, hearty tangle of noodles and beef that feels like a warm hug after a long day. It’s the easy, no-fuss dinner that somehow always ends up being the one everyone asks for.
Serve this straight from the crock onto sturdy plates or into wide bowls, with a simple green salad or a side of buttered peas or green beans to cut through the richness. Warm dinner rolls or soft white bread are perfect for soaking up the creamy sauce at the bottom of the bowl. A little black pepper at the table, and maybe a sprinkle of fresh parsley, is all it needs. It travels well, making it a great choice for potlucks or for sharing with a neighbor in need of a comforting meal.
Slow Cooker Amish Yumasetti Casserole
Ingredients
1 ½ lbs raw ground beef (80–85% lean)
1 can (10.5 oz) condensed cream of mushroom soup
2 cups beef broth (or water + bouillon)
8 oz uncooked wide egg noodles
1 cup sour cream
1 cup shredded cheddar cheese
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