A humble homage to Pennsylvania Dutch kitchen wisdom—where uncooked noodles, raw ground beef, and pantry staples transform overnight into a creamy, comforting casserole with minimal effort and maximum soul. No browning. No extra dishes. Just gentle slow-cooked harmony in a single pot.
Rooted in Amish traditions of practicality and resourcefulness, this beloved casserole (sometimes spelled Yumasetti or Yum Yum in regional cookbooks) celebrates the art of "set it and forget it" cooking. The magic lies in the layering: raw beef simmers beneath a creamy mushroom broth, while noodles absorb flavor without turning to mush. Finished with cool sour cream and melted cheddar, it’s the kind of meal that greets you with warmth after a long day—exactly as generations of Amish families have cherished.
Ingredients
(Serves 6–8)
• 1½ pounds raw ground beef (80–85% lean)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 2 cups beef broth (or water + 2 tsp beef bouillon)
• 8 oz uncooked wide egg noodles (standard cut—not quick-cook)
• 1 cup full-fat sour cream, room temperature
• 1 cup shredded sharp cheddar cheese
• Cooking spray or neutral oil (for slow cooker)
• Optional: Freshly ground black pepper to finish
Step-by-Step Instructions
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