Amish Style Yumasetta
This is an old Amish recipe that my mother used to make. I kinda of think of it as an American style lasagna. This is very good with a salad and fresh bread.
This is an old Amish recipe that my mother used to make. I kinda of think of it as an American style lasagna. This is very good with a salad and fresh bread.
- Carbohydrate 60.773461625 g
- Cholesterol 186.54495 mg
- Fat 48.452162 g
- Fiber 2.96168375682682 g
- Protein 43.368643 g
- Saturated Fat 21.96489575 g
- Serving Size 1 1 Serving (412g)
- Sodium 980.4904875 mg
- Sugar 57.8117778681732 g
- Trans Fat 4.9869605375 g
- Calories 855 calories
Step-by-step
- Preheat oven to 350
- Brown Ground beef with onions, and green peppers and drain grease.
- Add in two cans of Tomato soup and brown sugar. Mix well.
- Meanwhile boil noodles per directions to al dente. Do not over cook.
- Drain noodles and add 2 cans of either cream of mushroom or cream of chicken soup and mix well.
- Now the lasagna part begins....
- Layer half of the hamburger mixture into the bottom of a 9 x 13 baking dish.
- Then layer half of the noodle mixture on top of the hamburger.
- Now layer 8 slices of cheese on top of that.
- Repeat with remaining hamburger and noodles and top with remaining slices of cheese and bake in oven for 45 min. I recommend covering with aluminum foil. Enjoy!
Using processed cheese slices like American cheese in a baked casserole introduces specific structural challenges that require careful thermal management to prevent a separated, oily grease layer on top of the dish. When proteins in highly emulsified cheeses are subjected to prolonged direct heat without adequate moisture distribution, the fat emulsions break down rapidly and pool into distinct oil slicks rather than forming a cohesive, velvety sauce layer. Controlling this requires covering the baking dish tightly with aluminum foil for the first portion of the 350 degree Fahrenheit baking time, trapping steam to regulate the surface temperature and shield the dairy fats from scorching before the interior has thoroughly heated. Browning two pounds of ground beef alongside chopped onions and green peppers demands a hot skillet to drive off internal moisture quickly, ensuring the meat develops rich Maillard compounds rather than steaming in its own juices. Drain any accumulated grease thoroughly through a colander before incorporating the two cans of tomato soup and brown sugar mixture, because excess rendered fat will migrate upward during the forty-five-minute bake and overwhelm the starch structure of the noodles. Boiling the sixteen-ounce bag of wide egg noodles strictly to an al dente state prevents the pasta from turning mushy when subjected to the subsequent oven phase, keeping the internal texture resilient as it absorbs moisture from the two cans of cream of mushroom or cream of chicken soup. Adjusting portion sizes requires modifying the 9x13 inch baking dish dimensions proportionally; halving the ingredients calls for an 8x8 inch pan to maintain identical depth, which ensures the heat penetrates to the geometric center within the standard baking timeframe without overcooking the edges.
