Yamazetti
Yamazetti is a comfort food casserole, easy and hearty and can be made the day before and re-heats nicely in the microwave.
The recipe is super simple and has a lot of room for interpretation and swapping out of ingredients. As in some of my other recipes I encourage you to make it your own.
Time: 2 hours total Difficulty: Easy
Recipe:
- 1- 12 or 16 oz. package wide egg noodles
- 2 pounds ground beef
- 1- 8 oz. pkg. fresh sliced mushrooms
- 1 small onion, medium diced
- 2 cans tomato soup
- 1 can cream of chicken or mushroom soup
- 16 oz. Velveeta cheese, cut into cubes
- 1 tsp. Garlic powder
- 1 tsp. Chili powder
- 1/2 tsp. Ground black pepper
- 15 buttery crackers
Preheat oven to 350°F. Boil egg noodles according to package directions, I like for them to be al dente since they will be cooked again. Drain, rinse under cold water and leave in colander to dry a little.
Fry ground beef and onion over medium-high heat in large pot or skillet, break apart and crumble like for sloppy Joe’s or chili. Add sliced mushrooms and continue to cook until there is no pink in the meat. Drain any access grease.
To the drained ground beef mixture add the three cans of soup and spices, thoroughly mix to combine.
Add cooked egg noodles and cubed Velveeta, combine well.
Pour into a lightly greased/sprayed 9 x 13 glass baking dish. Bake for 30 minutes, remove from oven and with a spoon mix thru the casserole to distribute the melted cheese. Crush crackers and sprinkle on top, return the oven for an additional 20-30 minutes.
Since the recipe comes from my in-laws in Amish country Ohio, they use really good noodles like Mrs. Miller’s or Inn Maid. If neither of these are available just use a good quality wide egg noodle, even No Yolks do well in this delicious easy dish
Enjoy!!
Check out some of our other recipes
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Denise
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I can’t wait to try making these recipes!
Since I have been the lucky recipient of some of these goodies from you, I am salivating just thinking about eating them again!
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