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Emily Racette Parulski/Taste of Home
This ground beef dinner is a classic Amish recipe. I’m not sure where the name came from, but “yum” is right!
When we hear the term, “Amish cooking,” we immediately think of timeless, home-style recipes that have been passed down through generations. Hearty casseroles, roast chickens and homemade breads come to mind.
While scanning through the Amish cookbook Cinnamon Rolls and Mixing Bowls, this Yummasetti caught my eye. I was vaguely familiar with it but never had a taste. Now was the time to change that.
The Recipe for Amish Yummasetti
The dish is also called “Yumasetti” or “Yumasetta,” but the ingredients are always similar.
Ingredients
1 lb hamburger
1 tbsp butter
1½ tbsp flour
2 cups egg noodles
3 cups water
2 cups peas
1 can mushroom soup
Tomato juice
Cheese
Salt and sugar, to taste
Initial Thoughts
This recipe reminded me of my grandma’s recipe cards. Amounts and types of various ingredients were left off because the recipe creator thinks you ought to know them. Amish daughters grow up watching their mother cook, so the recipes don’t need to be super detailed. (Here are 10 cooking secrets from an Amish kitchen.) Luckily, this is a simple recipe, so I had no trouble figuring out what to do.
Emily Racette Parulski/Taste of Home
Step 1: Prepare the Noodles
Even though the recipe listed this step second, I did it first since it would take the longest. The recipe just called for noodles, so I skimmed the rest of the steps to see what would work best. I decided on egg noodles since the instructions said to boil water, add noodles, cover and let stand for 30 minutes.
Step 2: Cook the Ground Beef
Once the noodles were in the pot, I moved on to the meat. Unlike other ground beef casseroles I’ve made, the Yummasetti starts with a roux. I got my skillet hot and added the butter. Once that was melted, I added the flour and stirred until it incorporated and turned into a sort of paste. Then, I browned the ground beef.
Step 3: Dump and Go
The rest of the steps were basically just dump and go. Once I drained the pasta, I added it back to the pot and added the ground beef, peas and mushroom soup. The directions then said to pour in tomato juice until it reached the desired thickness. I skipped the tomato juice because I knew my husband and I wouldn’t drink what we had left. (If you have leftover tomato juice, pour it into a Bloody Mary!) Instead, I used a half can of undrained diced tomatoes. It added nice color and more veggies.
Next, add salt and sugar to taste. Then, heat it all back up until almost boiling. Finally, pile on the cheese and let rest until it’s melted. The recipe didn’t specify a type of cheese or quantity. I decided to go with 1 cup of shredded cheddar cheese.
Emily Racette Parulski/Taste of Home
The Verdict
This recipe was super simple and reminds me of something my grandma would make. It’s pure comfort food! It was a well-balanced combination of noodles, beef and veggies. The beef was a tad greasy, I’m guessing because of the butter. The noodles were extra-tender and super-good.
All in all, in took about 40 minutes. I say you could easily cut that down by boiling the noodles for 6-8 minutes like the package says, instead of letting them stand for 30 minutes. I got 6 servings out of it, so it would make a great weeknight meal for a family of 4-6 (though my husband and I almost scarfed it down in one sitting). Serve with a side salad and you’re good to go. Yum—masetti! Next, check out some more traditional Amish recipes.
We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
These healthful, good-tasting waffles are a tried-and-true family favorite—even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! —Marna Heitz, Farley, Iowa
This is my husband’s favorite breakfast treat and the ultimate comfort food. It’s warm, filling and always a hit when I serve it to guests. —Karen Schroeder, Kankakee, Illinois.
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. —Ruth Lechleiter, Breckenridge, Minnesota
This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
There’s no better feeling than waking up to a hot, ready-to-eat breakfast. The oats, fruit and spices in this homey meal cook together while you sleep! —Valerie Sauber, Adelanto, California
The aroma of this when it's cooking at breakfast time takes me back to my days growing up in Pennsylvania. The recipe was a favorite at home and at church breakfasts. —Marion Lowery, Medford, Oregon
This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin
My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: baked pancakes. —Marion Kirst, Troy, Michigan
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
Between family and friends, we average 375 visitors a year! This casserole is handy—you can put it together the night before, let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. —Ann Marie Eberhart, Gig Harbor, Washington
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
The first time I had this treat was at a bed-and-breakfast in Lancaster, Pennsylvania. To me, it tasted just like a big warm-from-the-oven oatmeal cookie! —Colleen Butler, Inwood, West Virginia
We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.—Betty Abrey, Imperial, Saskatchewan
We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. —Virginia Krites, Cridersville, Ohio
These sugar-and-spice-kissed sausages are my first choice when I want to round out a morning menu of French toast and fruit compote. —Trudie Hagen, Roggen, Colorado
Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.—Harvey Keeney, Mandan, North Dakota
These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. —Elvira Brunnquell, Port Washington, Wisconsin
You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
We're confident that anyone who tries this will be thrilled. The bread has a hearty texture and sweet, home-baked flavor, but none of the fat and calories. —Liz Titler, Madison, Ohio
Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.