My grandma made this every Easter Sunday and the whole family would fight over seconds. The creamiest most comforting pasta bake you will ever taste.

This slow cooker 5-ingredient Amish yummasetti is the kind of creamy, comforting pasta bake my own grandma would bring out every Easter Sunday, still bubbling and golden around the edges.

In many Midwestern farm kitchens, a dish like this was a way to stretch a pound of ground beef and a bag of noodles into something that could feed a crowd and make everyone feel cared for. The noodles turn tender, the beef seasons the sauce, and everything melts together into the sort of casserole that has folks quietly watching the pan, hoping there will be enough left for seconds. It’s simple, it’s rich, and it tastes like the best church potluck and family holiday rolled into one.

Slow cooker yummasetti served in a bowl on a farmhouse table

Spoon this yummasetti straight from the slow cooker into warm bowls and serve with a crisp green salad or simple buttered peas to balance the richness. Soft dinner rolls or slices of white sandwich bread are perfect for swiping up every last bit of the creamy sauce. A side of pickles or a tangy coleslaw adds a nice bite against the cheesy noodles. For a holiday table, it sits nicely alongside glazed ham, roasted carrots, and deviled eggs, just like those old Midwestern Easter spreads many of us grew up with.

Slow Cooker Amish Yummasetti

Servings: 8

Ingredients

12 oz wide egg noodles, uncooked

1 lb ground beef, browned and drained

2 cans (10.5 oz each) cream of chicken soup

2 cups whole milk

3 cups shredded cheddar cheese, divided

Directions

Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon as it cooks, until no pink remains. Drain off any excess grease so the finished casserole isn’t oily.

Ground beef browning in a skillet on a stovetop

Spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

In a large bowl, whisk together the cream of chicken soup and whole milk until smooth and well blended. Stir in 2 cups of the shredded cheddar cheese until evenly combined.

Add the browned and drained ground beef to the soup mixture and stir to coat the meat in the creamy sauce.

Creamy cheese sauce mixed with browned beef in a large bowl

Pour the uncooked egg noodles into the bottom of the prepared slow cooker and spread them out in an even layer so they cook evenly.

Pour the beef and cheese sauce mixture evenly over the dry noodles, using a spatula to gently nudge the sauce down into the noodles so most of them are covered. Do not stir; just press lightly so the liquid settles around the pasta.

Uncooked noodles layered in a slow cooker with creamy beef sauce poured over top

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the noodles are tender but not mushy. Avoid lifting the lid too often so the heat and moisture stay trapped inside for even cooking.

When the noodles are just tender and the mixture is bubbling around the edges, sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.

Cover again and cook on LOW for another 10 to 15 minutes, just until the cheese on top is fully melted and glossy.

Melted cheddar topping finishing in the slow cooker

Turn off the slow cooker and let the yummasetti sit, covered, for about 10 minutes to set up slightly. Then spoon into bowls, making sure to dig down to the bottom to scoop up those creamy, sauce-soaked noodles along with the beef.

Variations & Tips

For a little extra flavor without adding more ingredients, you can season the ground beef as it browns with a generous pinch of salt and black pepper. If your family likes a bit of onion flavor, use a seasoned salt or a pinch of onion powder when browning the meat. To make this a bit lighter, you can swap the whole milk for 2% milk, though the sauce will be slightly less rich. A mix of cheddar and Colby Jack cheese works nicely if that’s what you have on hand. If you prefer a stronger flavor, use sharp cheddar instead of mild.

Finished yummasetti plated with peas and dinner rolls

For a creamier texture, stir everything once gently about halfway through cooking, quickly replacing the lid to keep the heat in.

Food safety tips: Always brown the ground beef fully until no pink remains and drain the fat before adding it to the slow cooker; never put raw ground beef directly in with the noodles and sauce for this recipe. Keep the slow cooker on LOW and covered while cooking, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot all the way through before serving. If the mixture seems too thick when reheating, stir in a splash of milk to loosen the sauce.

Leave a Comment Cancel reply