Yummasetti is considered an “Amish classic.” I’ve seen this recipe ever since I began studying Amish culture over 20 years ago. I’m not sure what really makes it “Amish”, but the Amish have certainly adopted it as their own. Give the recipe a try, it’s definitely a classic, hearty Amish-style dish. This recipe is from the archives of the late Elizabeth Coblentz.
- 5 slices white bread
- 1/4 cup ( 1/2 stick) butter
- 1 1/2 pounds freshly ground beef
- 1 small onion, diced
- 1 (12-ounce) package noodles, cooked and drained
- 1 cup fresh or frozen peas
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 (10 3/4-ounce) can condensed cream of chicken soup
- 1 1/2 soup cans water
- 1/2 cup sour cream
- 1 cup Cheddar cheese, shredded, for topping
Toast the bread slices until golden brown and cut into small cubes. Melt the butter and, in a bowl, toss with the bread cubes; set aside.
Fry the ground beef and onion in a skillet over medium heat for about 15 minutes, until browned.
Heat the oven to 350 degrees.
In a 2-quart casserole, layer the noodles, ground beef and onion, and peas. Pour the soups and water evenly over the layers. Drop the sour cream by teaspoonfuls evenly over the mixture.
Sprinkle the bread cubes on top. Cover with foil and bake for 50 minutes. Remove the foil and sprinkle with the cheese. Return to the oven and bake for 10 minutes more. Serve hot.
Makes 4 to 6 servings.