Description
Amish Yumasetti Casserole is a comforting, hearty baked dish featuring tender egg noodles, savory ground beef, sweet peas, creamy mushroom and chicken soups, and a crunchy buttery panko topping. This casserole is perfect for family dinners, offering a delicious blend of creamy textures and rich flavors in a simple, easy-to-make recipe that serves 12.
Ingredients
Main Ingredients
- 12 ounces egg noodles
- 2 pounds ground beef
- 1 yellow onion, chopped
- 2 cups frozen peas
- 20 ounces cream of mushroom soup
- 20 ounces cream of chicken soup
- 1 cup sour cream
Topping
- 2 cups panko breadcrumbs
- 3 tablespoons salted butter, melted
Instructions
- Prepare the noodles: Preheat the oven to 350ºF. Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
- Brown the beef and onions: In a large skillet, brown 2 pounds of ground beef along with the chopped yellow onion over medium heat until the meat is cooked through and the onions are softened. Drain off excess fat to prevent greasiness in the casserole.
- Combine ingredients: In a large mixing bowl, combine the cooked noodles, browned beef and onions, 2 cups of frozen peas, 20 ounces each of cream of mushroom and cream of chicken soups, and 1 cup of sour cream. Mix thoroughly until all ingredients are evenly distributed.
- Assemble the casserole: Grease a 9x13-inch (or slightly larger) baking dish. Pour the mixture into the prepared dish, spreading it evenly. The pan will be very full.
- Prepare breadcrumb topping: In a small bowl, mix 2 cups of panko breadcrumbs with 3 tablespoons of melted salted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole.
- Bake the casserole: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is heated through, bubbly, and the breadcrumb topping is lightly browned and crispy.
- Season and serve: Remove from the oven and let the casserole sit for a few minutes. Season with salt and black pepper to taste before serving.
Notes
- This recipe can easily be halved and baked in a square baking dish or deep pie plate for smaller servings.
- Ensure to drain the fat from the beef thoroughly to keep the casserole from becoming greasy.
- The casserole can be prepared in advance, assembled, and refrigerated before baking for convenience.
- Adding freshly ground black pepper and a pinch of salt at the end enhances flavors without overwhelming the dish.
- Panko breadcrumbs provide a light, crispy topping — you can substitute with regular breadcrumbs if needed, but the texture will be denser.
