Serve this slow cooker Yumasetti straight from the crock on sturdy dinner plates or in wide bowls, with a simple green salad or a side of buttered peas or green beans to cut through the richness. Warm dinner rolls or slices of soft white bread are perfect for soaking up the creamy sauce at the bottom of the plate. A little black pepper at the table and maybe a sprinkle of parsley, if you have it, are all it needs. It travels well, so it’s a good choice for potlucks or taking to a neighbor who needs a comforting meal.
Slow Cooker Amish Yumasetti Casserole
Servings: 6
Ingredients
1 1/2 pounds raw ground beef (80–85% lean)
1 can (10.5 ounces) condensed cream of mushroom soup
2 cups beef broth (or water plus bouillon)
8 ounces uncooked wide egg noodles
1 cup sour cream
1 cup shredded cheddar cheese
Directions
Spray the inside of a 5- to 6-quart slow cooker lightly with cooking spray or rub with a bit of oil to help with cleanup.
Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with your fingers or a spoon so it’s in small chunks and covers the bottom in a fairly even layer.
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