There are casseroles that feed a crowd, and then there are casseroles that become legendary. Amish Yumasetti—sometimes spelled “Yummasetti” or “Yumasetti”—is one of those dishes. It is a beloved staple in Amish country, particularly in Pennsylvania and Ohio, where it appears at church suppers, family gatherings, and weeknight dinners. Think of it as a cross between a hamburger helper, a noodle casserole, and a warm, cheesy hug in a bowl.
This slow cooker version captures all the comforting, nostalgic flavors of the original while making it almost effortless. Ground beef cooks directly in the slow cooker with a creamy mushroom sauce and beef broth. Uncooked egg noodles are stirred in toward the end, absorbing the savory liquid as they become tender. A generous blanket of shredded cheddar cheese melts over the top, creating a golden, gooey finish. The result is a hearty, satisfying, deeply flavorful casserole that requires almost no active cooking time.
With just five main ingredients and a slow cooker, you can create a meal that tastes like it came from an Amish kitchen—simple, honest, and made to share. It is perfect for busy weeknights, feeding a hungry family, or bringing to a potluck. Serve it with a side salad or steamed vegetables, and dinner is done.
Why You’ll Love This Recipe
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Only 5 simple ingredients
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Set-it-and-forget-it slow cooker convenience
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No pre-cooking the ground beef or noodles
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Creamy, savory, cheesy, and deeply satisfying
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Budget-friendly and feeds a crowd
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A classic Amish comfort food made easy
Slow Cooker 5-Ingredient Amish Yumasetti Casserole
Prep Time: 10 minutes | Cook Time: 2.5-3 hours (including noodle stage) | Total Time:Approximately 2.5-3 hours
Yield: 6 servings
Ingredients
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1½ pounds lean ground beef, raw
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1 (10.5-ounce) can condensed cream of mushroom soup
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2 cups beef broth (or water with 1 beef bouillon cube)
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12 ounces uncooked egg noodles (about 6 cups dry)
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1 cup shredded cheddar cheese
Instructions
1. Prepare the Slow Cooker:
Spray the inside of a 5- to 6-quart slow cooker lightly with nonstick cooking spray to help with cleanup.
2. Add the Ground Beef:
Spread the raw ground beef evenly across the bottom of the slow cooker, breaking it up gently with your fingers or a spoon into an even layer. Do not pack it down tightly; leave it a bit loose so it cooks through evenly.
3. Make the Sauce:
In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until mostly smooth. A few small lumps are fine.
4. Pour Over the Beef:
Spoon the cream of mushroom soup mixture evenly over the raw ground beef in the slow cooker, making sure all of the meat is covered. This keeps the beef moist while it cooks.
5. Cook the Beef:
Cover the slow cooker with the lid. Cook on HIGH for 2 to 2½ hours, or on LOW for 4 hours, until the ground beef is fully cooked and no pink remains. If possible, gently break up the beef once or twice during this time with a spoon, stirring it into the sauce.
6. Add the Noodles:
Once the beef is cooked through, stir the mixture well to break up any larger clumps of meat and to combine everything into a creamy sauce. Stir in the uncooked egg noodles, making sure they are mostly submerged in the sauce. If the noodles are not covered, add a splash more broth or water, a little at a time, just until they are barely covered.
7. Cook the Noodles:
Cover again and cook on HIGH for 25 to 40 minutes, stirring once halfway through, until the noodles are tender but not mushy. Cooking time can vary by slow cooker, so start checking at 20 minutes.
8. Add the Cheese:
Once the noodles are done, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover and let sit on LOW or WARM for about 5 to 10 minutes, just until the cheese is melted.
9. Serve:
Give the casserole a gentle stir if you like the cheese mixed in, or leave it as a melted layer on top. Taste and add salt and pepper if needed. Serve hot straight from the slow cooker.
Recipe Notes & Pro Tips
What is Yumasetti? Yumasetti (also spelled Yummasetti) is a classic Amish casserole typically made with ground beef, noodles, tomato soup or mushroom soup, and cheese. The name is thought to be a playful variation of “yummy” combined with “spaghetti,” though the dish usually uses egg noodles or macaroni rather than spaghetti. This version uses cream of mushroom soup for a richer, creamier result.
Do Not Pre-Cook the Beef: Cooking the raw ground beef directly in the slow cooker allows it to absorb the flavors of the soup and broth as it cooks. It also saves time and a dirty skillet. Just be sure to break it up occasionally to ensure even cooking.
Do Not Pre-Cook the Noodles: Adding uncooked egg noodles directly to the slow cooker allows them to absorb the flavorful sauce as they cook, resulting in more flavorful noodles. If you pre-cook them, they may become mushy and waterlogged.
Noodle Cooking Time is Critical: Egg noodles cook quickly. Start checking for doneness at 20 minutes to avoid overcooking. The noodles should be tender but still have a slight bite (al dente). They will continue to soften slightly as the casserole rests.
Add Liquid if Needed: Different slow cookers lose moisture at different rates. If the noodles seem dry or are not fully submerged after stirring, add a splash of additional beef broth or water, one-quarter cup at a time, until they are mostly covered.
Lean Ground Beef is Recommended: Using 90% lean ground beef (or leaner) reduces the amount of fat that pools in the casserole. If using regular ground beef (80/20), you may want to drain off excess fat after the beef cooks and before adding the noodles. To do this, carefully tilt the slow cooker and spoon off any visible fat.
Cheese on Top vs. Mixed In: For the classic Yumasetti presentation, leave the cheese melted on top as a golden layer. For a more integrated casserole, stir the cheese in after it melts. Both are delicious.
Variations
Tomato Yumasetti: Substitute the cream of mushroom soup with condensed tomato soup. The result is tangier and closer to some traditional Yumasetti recipes. Add ½ teaspoon of garlic powder and ½ teaspoon of onion powder to the sauce for extra flavor.
Cheesy Mushroom Yumasetti: Add 8 ounces of sliced fresh mushrooms along with the ground beef. The mushrooms release moisture and add earthy depth. Use a blend of cheddar and provolone or mozzarella for the topping.
Vegetable Yumasetti: Stir in 1 cup of frozen peas and carrots, 1 cup of chopped bell peppers, or 1 cup of corn along with the noodles. The vegetables add color, texture, and nutrition.
Spicy Yumasetti: Add ½ teaspoon of red pepper flakes, 1 teaspoon of Cajun seasoning, or 2 tablespoons of sriracha to the sauce mixture. Use pepper jack cheese instead of cheddar.
Bacon Yumasetti: Cook 6 slices of bacon until crisp, then crumble. Stir half into the casserole with the noodles and sprinkle the remaining half over the cheese topping.
Herbed Yumasetti: Add 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and ½ teaspoon of garlic powder to the sauce mixture. Garnish with fresh parsley before serving.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs beautifully with:
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A simple green salad with a tangy vinaigrette
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Steamed green beans or broccoli
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Roasted asparagus or Brussels sprouts
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Crusty bread or garlic bread
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A dollop of sour cream on top
For a true Amish-style meal, serve alongside a bowl of applesauce or a side of pickled beets.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The casserole will thicken as it cools, and the flavors will continue to meld.
To reheat, place individual portions in the microwave in 60-second bursts, stirring between each. Alternatively, reheat the entire casserole in a 350°F oven for 15-20 minutes, covered with foil to prevent the top from drying out. Add a splash of milk or broth if the casserole seems dry.
This casserole freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
The Amish Yumasetti Tradition
Yumasetti is a dish that embodies the Amish cooking philosophy: simple, frugal, and made for sharing. The ingredients are humble and affordable—ground beef, noodles, canned soup, cheese—but when combined and baked (or slow-cooked), they transform into something far greater than the sum of their parts.
Recipes for Yumasetti vary from family to family. Some use tomato soup; others use cream of mushroom. Some add diced onions, bell peppers, or celery. Some top with breadcrumbs or crushed crackers for crunch. But the constants remain: ground beef, noodles, a creamy or tomato-based sauce, and plenty of cheese.
This slow cooker version honors that tradition while adapting it for modern convenience. It requires almost no active cooking time, uses pantry staples, and produces a casserole that is hearty, satisfying, and deeply comforting. It is the kind of meal that brings people to the table, fills their bellies, and leaves them smiling. Whether you grew up eating Yumasetti or are discovering it for the first time, this recipe is sure to become a favorite