This is the ultimate comfort food casserole! Amish-style Yumasetti (also known as “Johnny Casserole” or “Hamburger Casserole”) is a creamy, hearty, no-fuss meal that’s been a staple in Amish and Midwestern kitchens for generations. Making it in the slow cooker makes it even easier and more convenient.
Here is a complete guide to making delicious Slow Cooker Amish-Style Yumasetti.
What is Yumasetti?
Yumasetti (pronounced “yoo-ma-SET-ee”) is a classic Amish ground beef casserole. The name is believed to be a playful twist on “Johnny casserole” or possibly a reference to “Yuma,” Arizona. Whatever its origin, it’s essentially a creamy, cheesy hamburger noodle casserole that’s pure comfort food. It typically includes:
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Ground beef
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Egg noodles
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Creamy soup base (often mushroom or tomato)
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Cheese
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Simple seasonings
Why This Recipe Works
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True “Set It and Forget It”: The slow cooker does all the work while you go about your day.
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Budget-Friendly: Uses simple, inexpensive ingredients you likely already have.
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Crowd-Pleasing: Creamy, cheesy, and hearty—kids and adults alike love it.
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Perfect for Potlucks: Easy to transport and serves a crowd.
Ingredients You’ll Need
For the Casserole:
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1 lb ground beef
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1 medium onion, finely chopped
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3 cloves garlic, minced
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8 oz egg noodles (wide or medium)
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
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1 can (10.5 oz) tomato soup (or 1½ cups tomato sauce)
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½ cup milk (or water)
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1 teaspoon Worcestershire sauce
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½ teaspoon salt (or to taste)
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½ teaspoon black pepper
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1 teaspoon dried Italian seasoning (or oregano/basil mix)
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2 cups shredded cheddar cheese, divided
For Topping (Optional but Recommended):
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Additional shredded cheese
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Fresh parsley, chopped for garnish
Step-by-Step Instructions
Part 1: Brown the Beef
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Cook Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and no longer pink (about 5-7 minutes). Break it up with a spoon as it cooks.
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Add Garlic: Add the minced garlic and cook for 1 more minute until fragrant.
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Drain Grease: Drain off any excess fat.
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Cool Slightly: Set aside to cool slightly while you prepare the other ingredients.
Part 2: Prepare the Noodles
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Par-Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook for half the time recommended on the package (e.g., if package says 8 minutes, cook for 4 minutes). They should be slightly underdone.
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Drain: Drain well and toss with a tiny bit of oil to prevent sticking.
Part 3: Mix the Sauce
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Combine Soups and Milk: In a medium bowl, whisk together the cream of mushroom soup, tomato soup, milk, Worcestershire sauce, salt, pepper, and Italian seasoning until smooth.
Part 4: Assemble in the Slow Cooker
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Layer Ingredients: Lightly grease your slow cooker. Start with a layer of the par-cooked noodles, then a layer of the beef mixture, then a sprinkle of cheddar cheese, and a drizzle of the soup mixture. Repeat layers until all ingredients are used, ending with a final layer of soup mixture on top.
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Stir Gently (Optional): You can gently stir everything together for even distribution, or leave it layered for a more structured casserole.
Part 5: Slow Cook
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Cover and Cook: Cover and cook on LOW for 3-4 hours or on HIGH for 1½ to 2 hours, until the casserole is hot and bubbly and the noodles are tender.
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Add Final Cheese: About 30 minutes before serving, sprinkle the remaining cheddar cheese over the top. Cover and let it melt.
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Rest: Let the casserole rest for 10-15 minutes before serving. This helps it set up and makes serving easier.
Part 6: Serve
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Garnish: Sprinkle with fresh chopped parsley if desired.
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Scoop and Enjoy: Serve warm with a side salad or steamed vegetables.
Tips for Perfect Slow Cooker Yumasetti
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Par-Cook the Noodles: This is essential. If you add raw noodles, they’ll absorb too much liquid and become mushy. Cooking them halfway ensures they finish cooking perfectly in the slow cooker.
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Don’t Overcook: Check for doneness at the earliest suggested time. Slow cookers vary, and you want tender noodles, not mushy ones.
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Drain the Beef Well: Excess grease will make the casserole oily. Take the time to drain it thoroughly.
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Use Full-Fat Soups: Low-fat or reduced-fat soups can sometimes become watery or grainy in the slow cooker. Full-fat versions provide the best creamy texture.
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Let It Rest: Allowing the casserole to rest after cooking helps it firm up and makes serving much neater.
Flavor Variations
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Cheesy Yumasetti: Use a mix of cheddar, mozzarella, and Monterey Jack for extra cheesiness.
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Sour Cream Version: Stir ½ cup of sour cream into the soup mixture for an even creamier, tangier casserole.
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Vegetable Add-Ins: Add a cup of frozen peas and carrots (thawed) or a can of drained corn along with the beef.
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Spicy Kick: Add a can of diced tomatoes with green chilies (like Rotel) instead of plain tomato soup, and use pepper jack cheese.
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Bacon Lover’s: Top with cooked, crumbled bacon along with the final cheese layer.
Make-Ahead and Storage
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Assemble Ahead: You can assemble the entire casserole in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the base and start cooking. You may need to add 30 minutes to the cooking time since you’re starting from cold.
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Store Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat: Reheat individual portions in the microwave, or reheat the entire casserole in a 350°F oven until bubbly.
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Freeze: This casserole freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
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With a Side Salad: A simple green salad with a tangy vinaigrette cuts through the richness perfectly.
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With Steamed Vegetables: Peas, green beans, or broccoli make excellent sides.
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With Crusty Bread: Serve with garlic bread or buttered toast for sopping up any extra creamy sauce.
Enjoy this hearty, comforting, and incredibly easy slow cooker meal