A small, family farm in Wisconsin

Amish Yumasetta

My son lives in OKC, and he recently traveled here to Wisconsin on a work related trip. He was here for a week, so we were able to enjoy his company every evening after work and I tried to keep him well fed. On the Friday night that he was here we went out for a delicious local bar fish fry.
One of the dishes I didn’t have time to make for him is called Yumasetta. It’s an Amish recipe and it was one of his favorites when he was a kid. This recipe makes a large amount, suitable to take to a pot luck or for feeding a bunch of kids. Because it uses canned soups it’s difficult to halve the recipe, but I make the whole thing and freeze half of it. I hate using canned soups but when I do, I use the low fat, low sodium soups. Some of these old recipes just don’t taste good with modern substitutions.
AMISH YUMASETTA
2 lbs ground beef or turkey
2 tbsp brown sugar
1/4 c chopped onion
1 can tomato soup, undiluted
1 can cream of mushroom or chicken soup, undiluted
1- 16 oz pk egg noodles
8 oz grated cheddar. The recipe asks for Velveeta but I try to steer clear of processed cheese.
DIRECTIONS
Brown ground meat with onions and salt and pepper to taste.
Add brown sugar and tomato soup.
Cook and drain noodles
Add cream soup to noodles.
Spray a 9×13 pan.
Layer 1/2 of noodle mixture into pan and 1/2 of cheese on top of noodles.
Spread all of meat mixture on top.
Spread last 1/2 of noodle mixture on top of meat and end with the last of the cheese.
Bake covered at 350 degrees for 35-45 minutes.

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