Yumasetta Casserole
Dive into comfort food heaven with this hearty Yumasetta Casserole, a true crowd-pleasing classic. Packed with layers of tender egg noodles, savory ground beef, and a rich, creamy blend of cream of mushroom and cream of chicken soup, this dish is a symphony of textures and flavors. A medley of sautéed onions, melted cheddar cheese, and bright peas adds depth and a pop of color, while evaporated milk ties everything together with its velvety richness. Perfect for busy weeknights or cozy family dinners, this casserole bakes to golden, bubbly perfection in under an hour, making it a warm and satisfying go-to meal. Whether you’re serving a large gathering or prepping leftovers for the week, this recipe is as practical as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 12 ounces Egg noodles
- 2 10.5-ounce cans Cream of mushroom soup
- 1 10.5-ounce can Cream of chicken soup
- 1 12-ounce can Evaporated milk
- 2 cups Shredded cheddar cheese
- 1 cup Frozen peas
- 1 medium, chopped Onion
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil, then cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter and sauté the chopped onion until softened and translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season the mixture with salt and black pepper. Drain any excess grease from the pan.
Stir in the frozen peas and cook for 1-2 minutes until they are no longer frozen.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and evaporated milk. Mix well until smooth and creamy.
Spread half of the cooked egg noodles evenly over the bottom of the prepared baking dish.
Layer half of the ground beef mixture over the noodles, followed by half of the soup mixture and 1 cup of shredded cheddar cheese.
Repeat the layers with the remaining noodles, beef mixture, soup mixture, and shredded cheese.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for 5-10 minutes before serving. Enjoy this hearty, family-friendly dish!
Nutrition Facts
Calories |
5295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.5 g | 390% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 7712 mg | 335% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 80.3 g | ||
| Protein | 269.2 g | 538% | |
| Vitamin D | 16.3 mcg | 81% | |
| Calcium | 3446 mg | 265% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4465 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
