Pour cream of mushroom soup over raw ground beef, along with 4 ingredients, into slow cooker for a hearty casserole that’s the one everyone asks for. Full recipe

This slow cooker Amish-style Yumasetti is the kind of simple, stick-to-your-ribs casserole that has graced church basements and small-town potlucks across the Midwest for generations. It starts just the way I watched my mother do it on busy farm days: raw ground beef in the crock, a can of cream of mushroom soup poured right over the top, and just a few more pantry staples to round it out. Everything cooks together low and slow into a creamy, hearty tangle of noodles and beef that feels like a warm hug after a long day. It’s the easy, no-fuss dinner that somehow always ends up being the one everyone asks for.

Serve this straight from the crock onto sturdy plates or into wide bowls, with a simple green salad or a side of buttered peas or green beans to cut through the richness. Warm dinner rolls or soft white bread are perfect for soaking up the creamy sauce at the bottom of the bowl. A little black pepper at the table, and maybe a sprinkle of fresh parsley, is all it needs. It travels well, making it a great choice for potlucks or for sharing with a neighbor in need of a comforting meal.

Slow Cooker Amish Yumasetti Casserole

Ingredients

• 1 ½ lbs raw ground beef (80–85% lean)

• 1 can (10.5 oz) condensed cream of mushroom soup

• 2 cups beef broth (or water + bouillon)

• 8 oz uncooked wide egg noodles

• 1 cup sour cream

• 1 cup shredded cheddar cheese

  Directions

  1. Prep the slow cooker. Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray or rub with a bit of oil for easy cleanup.

  2. Add the beef. Crumble the raw ground beef evenly into the bottom, breaking it into small chunks so it forms a fairly even layer.

  3. Make the sauce. In a medium bowl, whisk the condensed soup and beef broth together until smooth.

  4. Layer (do not stir). Pour the soup mixture evenly over the raw beef, ensuring it’s mostly covered. Do not stir; keeping the layers helps the beef cook gently and prevents the noodles from sinking too soon.

  5. Cook the beef. Cover and cook on HIGH for 2 to 2 ½ hours or on LOW for about 4 hours, until the beef is cooked through and the mixture is hot and bubbly.

  6. Season. Stir the mixture well, breaking up any large pieces of meat. Taste and add salt and pepper if needed (remembering the soup and cheese add salt).

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