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Amish Yumazuti

Amish Yumazuti

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Karen

Karen

A real tasty dish, there are seldom any leftovers with this ground beef and noodle casserole.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
  2. Cook ground beef, onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.
  3. Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.
  4. Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.
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Reviews

JQWILHELM
125

JQWILHELM

10/30/2005

As written, this dish is dry; but I've made a few adjustments that make it much better. First, add some salt and pepper to the hamburger when cooking. One can of tomatoes is hardly worth the effort - increase it to two. I mix about 1 cup of light sour cream and about 1/4 cup of milk in with the soup. Don't layer with the cheese. Cover with aluminum foil and bake about 45 minutes. Then, top with shredded cheese (I'm not sure what the point of a 1/4 cup of cheese is....increase it to your liking), remove foil and cook ~10 more minutes.

JENIFER13
52

JENIFER13

9/28/2006

I've made this recipe twice. The first time, I followed exactly as written however, I could only cook it for 30 minutes as it was drying out and one whole onion was too much; 12 oz. of egg noodles was also too much. It tasted ok, but was dry. The second time I used 1/2 onion, plain diced tomatoes (not stewed), substituted mozzarella for the cheddar, used 1/2 package of noodles and cooked for about 20 minutes and it was very good.

az_starshine
40

az_starshine

1/4/2004

No complaints here! It's very appropriate this dish is called Amish YUMzuti because it is delicious! I just took it out of the oven and had to try a little bit since it smelled so good when it was baking. The cheese made this glorious crust over the noodles, and that alone was enough to make me give this a five-star review. The combination of cream of chicken soup, canned tomatoes and ground beef sounded bizarre, but it is really complimentary. I used bow-tie pasta and greased the bottom of my baking dish with I Can't Believe It's Not Butter spray. The noodles came out without any problems, and I'm thoroughly enjoying my tiny helping of this great casseole. Thank you for sharing, Karen! I'll be sure to make this again.

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