Wow, oh wow, this is a wonderfully hearty dish for a cold winter’s supper. YUM. I like “pile it on my plate” type meals (as long as they aren’t from a buffet:) and this fits the bill. I used to hear a lot about this dish years ago in Amish settlements. I bet many still make it. It’s one of those timeless casseroles. But the popularity of this casserole in Amish kitchens also illustrates how cooking is changing among the Plain people. Processed foods such as canned soups and packaged noodles are becoming increasingly common.
I’m not certain where this casserole got its name, perhaps it is a combination of “yum” and “spaghetti” even though the recipe calls for noodles. Not sure. Anyone have any theories of their own?
Rachel made some yumasetti last night for our supper (and I’ll be eating leftovers for the next 5 days because it made a ton, but I am not complaining, it was good!) and it didn’t disappoint. I don’t think it was Rachel’s favorite meal on the planet, but I like my “pile meals”, so it was perfect!:) Here is the recipe and some step by step photos (the smell of oven-toasted bread was good, too many slices to stick in the toaster-oven!)
1 16-ounce package noodles, cooked
3 pounds hamburger, fried with chopped medium onion
1 pint peas
2 (103/4-ounce) cans cream of mushroom soup
1 (103/4-ounce) can cream of chicken soup
1 cup sour cream
10 slices toasted bread, cubed
Shredded cheese, for topping
Mix all together and put into a casserole dish. Top with your favorite kind of cheese. Bake for 30 minutes at 350 degrees.