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.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

In a large skillet over medium heat, melt the butter and sauté the chopped onion until softened and translucent, about 5 minutes.

Step 4

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.

Step 5

Stir in the frozen peas and cook for 1-2 minutes until they are no longer frozen.

Step 6

In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and evaporated milk. Mix well until smooth and creamy.

Step 7

Spread half of the cooked egg noodles evenly over the bottom of the prepared baking dish.

Step 8

Layer half of the ground beef mixture over the noodles, followed by half of the soup mixture and 1 cup of shredded cheddar cheese.

Step 9

Repeat the layers with the remaining noodles, beef mixture, soup mixture, and shredded cheese.

Step 10

Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 12

Let the casserole cool for 5-10 minutes before serving. Enjoy this hearty, family-friendly dish!

Nutrition Facts

Serving size	2860.7 grams (2860.7g)

Amount per serving	% Daily Value*
Calories	4164

Total Fat 259.50g	333%
Saturated Fat 122.60g	613%
Polyunsaturated Fat 11.50g
Cholesterol 951mg	317%
Sodium 8197mg	356%
Total Carbohydrate 226.90g	83%
Dietary Fiber 16.50g	59%
Total Sugars 82.50g
Protein 247.10g	494%

Vitamin D 532IU	2660%
Calcium 3460mg	266%
Iron 22mg	123%
Potassium 4576mg	97%

*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.

Source of Calories

Fat: 55.2%

Protein: 23.4%

Carbs: 21.4%