Pennsylvania Duth yumasetta casserole photo

Pennsylvania Dutch Yum-A-Setta

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As a Dutchie and Coal Cracker, I never met a noodle or dough ball I didn’t like.  Add cheese to the noodles or dough, and I am in 7th heaven. This casserole does that and, needless to say, is one of my favorites. 

Layers of noodles tossed with a can of condensed cream of chicken soup, cheese, and lightly sweetened tomato soup/burger mix come together in a dish sure to become a family favorite.

Eat in, take out

A pot-luck friendly, “travels-well” dish, it is also budget friendly, kid-friendly, and can be prepared ahead of baking time. I prefer to use the individually wrapped “American processed cheese” slices from the grocery refrigerated section for their melting quality in this recipe, but you can substitute deli sliced “American cheese”.  I also use medium width noodles in this dish so the sauce and cheese melts through nicely during baking.

The end result is a creamy, flavorful casserole great for a supper anytime of the year. You can freeze leftovers, too. I chill them, cut the leftovers in serving size pieces, wrap tightly in plastic wrap, then store in a freezer zip top bag. Thaw, heat in the microwave, and enjoy.

I pair this with Pennsylvania Dutch Pepper Cabbage and it becomes the ultimate comfort food meal for me!

NOTE: When draining noodles after cooking, do not drain them perfectly dry.  I leave them slightly damp so that the undiluted cream of chicken soup mixes nicely with them.  I dump the noodles into a colander, shake twice, and return to the pot for easy mixing with the cream of chicken soup.

My secret touch

Most recipes call for 1 can each of condensed tomato soup and cream of chicken soup. My trick is to use 2 of each; this results in a creamier casserole.

Budget-friendly tip

Take advantage of the lower prices of store brand condensed soups over the big brand name for this recipe; the end results are just as good using the more budget friendly line.

Pennsylvania Dutch Yum-A-Setta

Recipe by A Coalcracker in the KitchenCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate

Noodles layered with a creamy sauce and cheese, topped by a sweet tomato/beef layer, baked until bubbling.


  • 1 – 1/2 pounds hamburger

  • salt and pepper to taste

  • 2 Tablespoons brown sugar

  • 1/4 cup onion, finely chopped

  • 2 cans condensed tomato soup, undiluted (10-3/4 ounce can)

  • 2 cans cream of chicken soup, undiluted (10-1/2 ounce can)

  • 12 ounces egg noodles

  • 12 slices individually wrapped processed cheese or deli sliced American cheese


  • Preheat oven to 350F.
  • Brown hamburger and onion with salt, pepper. Drain off excess grease.
  • Add brown sugar, and undiluted tomato soup to the meat mixture and stir well. Add black pepper to taste if desired.
  • Meanwhile, cook the egg noodles according to package directions; drain lightly; they should remain moderately damp. Add undiluted cream of chicken soup to the noodles and mix in thoroughly.
  • Butter a 13″ x 9″ casserole dish.
  • Layer 1/2 of the noodle mixture in the bottom of the pan, top with 6 slices cheese layered across the top, then top that with 1/2 of the hamburger mixture. Repeat the layering with the remaining noodle mixture, 6 cheese slices, and hamburger mixture.
  • Bake at 350 for 30 – 35 minutes. Remove from oven, cool 10 to 15 minutes before cutting and serving.


  • HINT: If you user extra lean ground beef (93%) there is no need to drain off the fat from the pan.