Modern Amish Yumasetti Casserole

About this recipe

This updated Amish Yumasetti Casserole brings together the comforting essence of traditional Amish cooking with modern tweaks for enhanced flavors. Combining hearty ground beef, tender egg noodles, and a creamy blend of sour cream and cheeses, it’s finished with a delightful breadcrumb topping for added texture. Perfect for family dinners or potlucks, this recipe maintains simplicity while elevating each comforting bite.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup cottage cheese
• 1 cup frozen peas, thawed
• 8 ounces egg noodles, cooked and drained
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain excess grease.

3. 3

   Mix in the cream of mushroom soup, sour cream, cottage cheese, and thawed peas. Season with salt and pepper.

4. 4

   Fold the cooked egg noodles into the mixture until evenly combined.

5. 5

   Transfer the mixture to a greased 9x13-inch baking dish.

6. 6

   Combine breadcrumbs with melted butter; sprinkle evenly over the casserole.

7. 7

   Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

8. 8

   Let cool slightly before serving.