The Ultimate Amish Yumasetti Noodle Bake

Classic Amish Yumasetti Bake

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Preparation time:20 Mins

Cooking time:01 Hrs

Servings:6 to 8 generous servings

Ingredients:

• 1 tablespoon Olive Oil (or neutral oil)
• 1 pound Lean Ground Beef (85/15 recommended)
• 1 large Yellow Onion, finely diced
• 2 cloves Garlic, minced
• 1 tablespoon All-Purpose Flour
• 1 teaspoon Dried Oregano
• 1 tablespoon Worcestershire Sauce
• 1 cup Beef Broth (low sodium)
• 1 (14.5 oz) can Canned Diced Tomatoes, undrained
• 1 (10.5 oz) can Canned Cream of Mushroom Soup
• 1 teaspoon Salt
• ½ teaspoon Black Pepper, freshly ground
• 12 ounces Wide Egg Noodles
• 2 cups Mature (Sharp) Cheddar Cheese, shredded, divided
• 1 tablespoon Unsalted Butter

Instructions:

• Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
• Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions, aiming for al dente (usually 5-6 minutes).
• Drain the noodles immediately and return them to the empty pot. Toss with 1 tablespoon of butter and half of the shredded cheese (1 cup). Set aside.
• Brown the Beef: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it up. Cook, stirring occasionally, until deeply browned. Drain off any excess grease, leaving about 1 tablespoon of fat for the aromatics.
• Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until softened (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
• Thicken: Sprinkle the flour, dried oregano, salt, and pepper over the beef and onion mixture. Stir well and cook for 1 minute.
• Build the Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
• Add Creaminess: Stir in the canned diced tomatoes (undrained) and the can of cream of mushroom soup. Reduce heat to low and allow the sauce to gently simmer for 15 minutes, stirring occasionally, until slightly thickened.
• Combine: Pour the cheesy noodles into the large skillet with the beef sauce. Stir gently but thoroughly until everything is evenly coated.
• Transfer and Top: Spoon the mixture evenly into the prepared casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
• Bake and Rest: Bake for 25 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown. Remove from the oven and let it stand for 5–10 minutes before serving.

Nutrition Facts

Calories:1206 kcal

Protein:15.7 g

Fat:46.2 g

Carbs:66.1 g

Fiber:18.2 g

Sugar:0.0 g

Sodium:638 mg

Recipe Info

Category:Main Course

Cuisine:American

Unearthing the History of the Authentic Amish Yumasetti Casserole

The Amish Yumasetti Casserole is far more than just a baked pasta dish; it is a profound testament to resourcefulness and hearty, communal cooking. Originating in the Pennsylvania Dutch heartland, where practicality dictated the contents of every meal, this casserole rose to prominence as a staple of Amish Dinner Recipes . These communities relied on simple, readily available pantry items—dried noodles, ground meat from the farm, preserved tomatoes, and canned soups—to create highly satisfying meals that could feed large families with minimal effort. While the exact historical date of its invention is hard to pinpoint, the traditional Amish Casserole Recipes were designed for maximum yield and comforting warmth, a culinary philosophy that this specific noodle bake embodies completely. It represents genuine Amish Cooking at its most straightforward and delicious, focused on flavor developed through slow simmering rather than exotic ingredients.

Why This Creamy Noodle Bake is the Ultimate Comfort Dish

The sheer volume of deep, savory flavor packed into the amish yumasetti noodle casserole is what solidifies its status as ultimate comfort food. This dish provides an unparalleled texture combination: the chewiness of the wide egg noodles, the tender ground beef, and the creamy, savory sauce base brightened by a hint of tomato tang. It is the perfect example of robust, down-to-earth cooking, often categorized among the best Simple Hotdish Recipes found in Midwestern and Pennsylvania kitchens. It’s hearty enough to serve as the centerpiece of any winter meal, promising warmth and satisfaction with every spoonful.

The Meaning Behind the ‘Yumasetti’ Name

The name "Yumasetti," sometimes humorously spelled "Yum-A-Seti," is not derived from a specific Germanic dialect but is generally believed to be a folksy, phonetic description of the dish itself. It essentially means, "You mix it up, set it in the oven, and it’s yummy." This endearing, straightforward naming convention perfectly reflects the no-fuss approach of traditional country amish casserole preparation. It’s a playful nod to the simplicity and guaranteed deliciousness inherent in the recipe.

A Culinary Trip to the Heart of Pennsylvania Dutch Country

To taste this traditional bake is to take a direct culinary trip to the sprawling farms and orderly kitchens of Pennsylvania Dutch country. This region is famous for its "stick-to-your-ribs" fare, built on farming staples. The use of basic seasonings and the reliance on foundational ingredients highlight the culinary traditions that prioritize sustenance and ease. It stands as a shining example of true Amish Food , passed down through generations.

Comparing Yumasetti to Other Regional Noodle Bakes

While many regions boast their own noodle casseroles, the authentic Amish Yumasetti Casserole sets itself apart through its specific blend of acid and cream. Unlike pure cream-based American bakes (like classic tuna casserole) or tomato-forward Italian-American dishes (like baked ziti), Yumasetti deftly combines both. The sauce achieves its signature richness and ease from canned cream of mushroom soup, but the inclusion of canned diced tomatoes prevents it from becoming cloyingly heavy, giving it a unique, perfectly balanced flavor profile that other regional hotdishes often lack.

Everything You Need: Essential Ingredients for Yumasetti Perfection

Creating this magnificent casserole requires only a handful of staple items, allowing the quality of the ingredients and the careful development of the base sauce to shine. You will need 1 pound of lean ground beef (85/15 is recommended for flavor without excessive grease), a large yellow onion, and two cloves of fresh garlic to form the aromatic base. The starches include 12 ounces of wide egg noodles, which provide the signature thick, chewy texture. For the creamy, savory sauce, secure a 10.5-ounce can of cream of mushroom soup, balanced by a 14.5-ounce can of undrained diced tomatoes. Crucially, don’t skip the depth provided by 1 tablespoon of Worcestershire sauce and 1 teaspoon of dried oregano, which work together with 1 cup of beef broth to build complexity. Finally, two cups of shredded mature (sharp) cheddar cheese are necessary for the internal melting and the crispy, golden top layer.

Prepping for Success: Necessary Kitchen Tools and Mis-en-Place

Efficiency is key when tackling this easy recipe. Your preparation, or mis-en-place , should take no longer than 20 minutes of active work before the sauce simmers. You will need three major pieces of equipment: a large stock pot for boiling the noodles, a large Dutch oven or a deep, 12-inch skillet for crafting the beef sauce, and the standard 9x13 inch casserole dish for the final bake. Ensure your oven is preheated to 375°F (190°C) before you start cooking the sauce.

Selecting the Best Wide Egg Noodles for Optimal Texture

The texture of the pasta is vital for the proper mouthfeel of the Amish Yumasetti Casserole . Wide egg noodles are traditional because they hold up well during baking and absorb the sauce beautifully. When cooking, aim strictly for an al dente stage (usually 5– 6 minutes of boiling), as they will continue cooking once mixed into the hot sauce and baked in the oven. Once drained, toss the hot noodles immediately with 1 tablespoon of butter and half of the shredded cheddar (one cup) to prevent sticking and start building flavor right away.

Smart Swaps: Vegetarian Adaptations and Protein Alternatives

While traditionally made with ground beef, this dish adapts easily. For a lighter version, 1 pound of ground turkey works well, though you may need to add a touch more oil when browning. If pursuing a vegetarian adaptation, a plant-based mince can be substituted directly for the beef, maintaining the structure of the sauce preparation. Alternatively, substituting the beef with ground turkey or a plant-based mince are great options. If you cannot find wide egg noodles, robust shapes like penne, rigatoni, or macaroni can be used as alternatives.

Elevating the Flavor: Secret Spices the Amish Use

The simple, honest flavor of this dish comes from careful layering, not complexity. The primary spices are 1 teaspoon of dried oregano, which provides an herbaceous lift, and the non-negotiable tablespoon of Worcestershire sauce. The latter adds a crucial layer of fermented, salty umami that deepens the overall richness of the beef sauce, ensuring the country amish casserole avoids tasting one-dimensional. Salt and freshly ground black pepper (a half teaspoon) are added alongside the flour during the thickening stage.

Accurate Measurements and Ingredient Ratios

The balance between the noodles and the sauce is perfect for yielding 6 to 8 generous servings. This recipe uses a ratio of 12 ounces of noodles to a robust 1-pound beef sauce base, ensuring every noodle is thoroughly coated without the final dish being dry. The use of 1 tablespoon of all-purpose flour added to the beef and aromatics is critical for thickening the sauce slightly before adding the liquid components, guaranteeing a creamy final texture that sets up perfectly upon cooling.

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Step-by-Step Guide to Crafting the Ultimate Amish Yumasetti Casserole

The process begins by preparing your noodles al dente and setting them aside, tossed in butter and half the cheese. While the noodles cook, turn your attention to the stovetop for the sauce base, which takes the majority of the total 1 hour and 20 minutes required for the entire recipe. In a large skillet or Dutch oven, start building the foundational flavors by searing the ground beef until it achieves a deep brown crust—a non-negotiable step for flavor intensity. Once browned, the excess grease must be drained before the onions and garlic are added to sauté until translucent and fragrant. Next, whisk in the flour, oregano, salt, and pepper, cooking for one minute to create a quick roux that prevents the final dish from separating. The final sauce is built by introducing the beef broth and Worcestershire sauce, scraping up all those delicious browned bits, and then stirring in the canned diced tomatoes and the cream of mushroom soup. This sauce must simmer gently for 15 minutes to allow the flavors to meld beautifully. Once complete, the sauce and the cheesy noodles are stirred together until fully incorporated—a proper jolly good mix—and transferred to the prepared 9x13 inch baking dish.

Achieving Golden Brown Excellence: Baking Times and Temperatures

The assembled Amish Yumasetti Casserole is baked at 375°F (190°C). The total baking time is a brisk 25 minutes, designed primarily to heat the casserole through completely, melt the topping, and allow the noodles to absorb the final vestiges of the savory sauce.

Phase One: Browning the Beef and Aromatics

The active cook time on the stovetop focuses first on the Maillard reaction. Heating the oil over medium-high heat ensures the 1 pound of ground beef achieves deep browning, which adds rich, meaty complexity. After draining the fat, the heat is reduced to medium for sautéing the diced onion for 5– 7 minutes, followed by the brief one-minute cook for the garlic, ensuring a fragrant base without bitterness.

Blending the Rich, Savory Cream Sauce Base

After creating the simple roux by stirring the flour and seasoning into the beef mixture, the liquid phase begins. The 1 cup of beef broth and the Worcestershire sauce are stirred in until smooth, followed by the diced tomatoes and the cream of mushroom soup. This mixture requires a gentle, low-heat simmer for the full 15 minutes specified. This time is essential; it allows the starch in the soup base and the flour to thicken, providing that signature dense creaminess unique to this amish yumasetti noodle casserole .

Perfect Assembly: Layering the Noodles and Topping

Once the savory sauce is complete, the prepared cheesy noodles are poured directly into the sauce skillet and stirred until every piece of pasta is evenly coated. Transfer the entire mixture into the greased 9x13 dish, leveling the surface with the back of a spoon. The remaining 1 cup of shredded mature cheddar cheese is then sprinkled generously over the top, promising that delightful golden crust.

Testing for Doneness and the All-Important Rest Period

The casserole is considered done when the sauce is visibly bubbling around the edges of the dish and the cheese topping has turned a lovely golden brown. Do not underestimate the final stage: the rest period. Removing the Amish Yumasetti Casserole from the oven and letting it stand for 5– 10 minutes before serving is critical. This rest allows the internal heat to redistribute and, more importantly, permits the sauce to set slightly, preventing the dish from having a watery consistency when sliced and served.

Meal Prep Mastery: Freezing, Storage, and Reheating Leftovers

This recipe is incredibly conducive to meal prep. Fully cooked leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply scoop individual portions into a bowl and microwave until piping hot, or cover the entire dish with foil and reheat in a 350°F (175°C) oven for 20 minutes. For freezer mastery, prepare the recipe exactly as written, assembling it into the casserole dish but stopping just before the baking step. Cover the dish tightly with a double layer of foil and freeze for up to three months. To bake from frozen, simply remove the foil, replace it with a new layer of foil, and bake at 375°F (190°C) for 60– 75 minutes, uncovering for the last 15 minutes to allow the cheese to melt and brown.

Customizing Your Bake: Dietary Modifications and Flavor Twists

The country amish casserole is robust enough to handle simple modifications without losing its core identity. If you wish to boost the vegetable content, try stirring in 1 cup of frozen peas or diced bell peppers during the last 10 minutes of the sauce simmer. For those seeking depth, incorporating 1 teaspoon of smoked paprika alongside the oregano introduces a subtle but wonderful smoky layer that complements the beef perfectly. If mature cheddar isn't available, Monterey Jack or Colby cheese work well, though they possess less of the necessary tang.

Preventing a Dry Casserole: Essential Moisture Tips

The most common mistake when making Amish Casserole Recipes is ending up with a dry dish. This is usually due to overcooked noodles or insufficient liquid absorption. The key preventative measure is ensuring the egg noodles are cooked strictly al dente —they must be slightly underdone when tossed with the sauce. On top of that,, resist the urge to drain the liquid from the canned diced tomatoes; the entire can, liquid and all, is needed for the proper moisture ratio and consistency. For a lighter (but less traditional) sauce base, you can substitute the cream of mushroom soup with a mixture of 1 cup of milk or half-and-half whisked with 1 tablespoon of cornstarch.

Nutritional Snapshot: Calories and Serving Size Analysis

As a hearty Amish Dinner Recipe , the focus is on robust sustenance. This recipe yields 6 to 8 generous servings. Based on an 8-serving estimate, each portion of this Amish Yumasetti Casserole provides an estimated 450–520 kilocalories. It is a satisfying source of protein, delivering approximately 30–35 grams per serving, along with 45–55 grams of carbohydrates, making it a truly "stick-to-your-ribs" meal.

Reinventing the Leftovers: Yumasetti Sandwich Ideas

While excellent straight from the oven, cold amish yumasetti noodle casserole makes fantastic, creative leftovers. Try spooning a portion of the cold, set casserole onto thick slices of toasted sourdough bread, topping it with a quick slice of provolone, and grilling it like a panini for a wonderfully cheesy, savory Yumasetti sandwich.

Pairing Suggestions: What to Serve Alongside this Hearty Dish

Given the richness and depth of this savory bake, the ideal side dishes should provide contrast through acidity and freshness. A simple, crisp green salad dressed with a sharp vinaigrette (using red wine vinegar and mustard) offers the perfect palate cleanser. Alternatively, a serving of steamed or gently braised green vegetables, like kale or broccoli, seasoned simply with a squeeze of lemon juice, balances the overall meal beautifully. For beverage pairing, a chilled glass of dry rosé or a crisp, lightly hopped English Pale Ale cuts through the creaminess effectively.