Yumzetti: A Hug in a Casserole Dish
There are certain dishes that, for me, aren’t just about the food; they’re about the feeling. Yumzetti, or Johnny Marzetti as some call it, is one of those culinary anchors. I remember my grandmother, a woman whose kitchen always smelled of comfort and simmering goodness, pulling this very casserole out of her oven. The aroma of melted cheese mingling with savory meat and tender noodles was the unmistakable scent of a Sunday well spent. It was never fancy, but it was always, always deeply satisfying, a testament to how simple ingredients, thoughtfully combined, can create something truly magical. This dish became a reliable friend, a go-to for busy weeknights and impromptu family gatherings, a dish that always brought a smile to my face.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-10
- Yield: 1 (13×9 inch) casserole
- Dietary Type: Comfort Food
Ingredients
- 1 lb ground beef or 1 lb ground turkey
- 1 (10-12 ounce) can cream of celery soup
- 1 (10-12 ounce) can cream of mushroom soup
- 1 (10-12 ounce) can tomato paste
- 1⁄2 lb wide egg noodles
- 6-10 slices Velveeta cheese (to taste) or 6-10 slices American cheese (to taste)
Equipment Needed
- Large skillet
- Large mixing bowl
- Saucepan (for noodles)
- Measuring cups and spoons
- Spatula
- 13×9 inch baking pan
- Aluminum foil
Instructions
- Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures a consistent and even cooking environment for your casserole.
- Prepare the Baking Pan: Lightly grease your 13×9 inch baking pan. This step is crucial to prevent the Yumzetti from sticking, making serving and cleanup much easier.
- Cook the Noodles: While the oven is preheating, bring a pot of salted water to a boil. Add your 1/2 lb of wide egg noodles and cook them until they are tender. This typically takes about 6 to 8 minutes, but always refer to the package directions for the most accurate timing. Once cooked, drain the noodles thoroughly.
- Brown the Meat: In a large skillet, brown your 1 lb of ground beef or ground turkey over medium-high heat. Break up the meat as it cooks to ensure it’s evenly browned. Once cooked through, drain off any excess grease.
- Create the Savory Base: In a separate, large mixing bowl, combine the 1 (10-12 ounce) can of cream of celery soup, the 1 (10-12 ounce) can of cream of mushroom soup, and the 1 (10-12 ounce) can of tomato paste. Mix these ingredients together until they are well incorporated and form a smooth, thick sauce.
- Combine All Elements: To the soup and tomato paste mixture, stir in the browned ground meat and the drained, cooked noodles. The resulting mixture will be quite thick, which is exactly what you want for a hearty casserole. Ensure everything is thoroughly combined.
- Transfer to Baking Pan: Dump the contents of the large mixing bowl into your prepared 13×9 inch baking pan. Use a spatula to smooth the surface of the casserole, ensuring an even layer.
- Layer the Cheese: Generously layer your 6-10 slices of Velveeta cheese or American cheese evenly over the top of the casserole. The amount of cheese is really a matter of personal preference, so feel free to adjust within this range.
- Cover and Bake (Initial Stage): Cover the baking pan tightly with aluminum foil. Place the pan in your preheated oven and bake for 45 minutes at 350 degrees Fahrenheit. The foil traps the steam, helping to cook the casserole through and melt the cheese without drying out the top.
- Uncover and Bake (Final Stage): After 45 minutes, carefully remove the aluminum foil. Continue baking for an additional 5 to 10 minutes, or until the cheese on top is beautifully golden and bubbly. This final uncovered baking period allows the top to achieve that irresistible cheesy crust.
Expert Tips & Tricks
When working with ground meat, especially for casseroles, I find that browning it in batches if your skillet isn’t large enough can lead to better browning and a more appealing texture, rather than steaming the meat. For the noodles, make sure you don’t overcook them initially; they will continue to soften in the oven, and mushy noodles can detract from the overall dish. If you prefer a richer flavor, consider adding a pinch of garlic powder or onion powder to the soup mixture, though the original recipe is wonderfully simple as is.
Serving & Storage Suggestions
Yumzetti is a dish best served warm, straight from the oven, when the cheese is at its most melty and gooey. It pairs wonderfully with a crisp green salad to balance the richness of the casserole, or simply with some crusty bread for dipping. For storage, allow any leftovers to cool completely before covering them tightly. They will keep in the refrigerator for up to 3-4 days. To reheat, you can portion it out into microwave-safe containers and heat until warmed through, or place a serving back into a covered baking dish in a 350°F oven until heated through. Freezing is also an option; ensure it’s well-wrapped, and it should last for up to 2-3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 506.6 kcal | – |
| Calories from Fat | – | 43% |
| Total Fat | 24.3 g | 37% |
| Saturated Fat | 10.2 g | 50% |
| Cholesterol | 110.9 mg | 36% |
| Sodium | 1516.7 mg | 63% |
| Total Carbohydrate | 45.3 g | 15% |
| Dietary Fiber | 3.7 g | 14% |
| Sugars | 10.1 g | 40% |
| Protein | 27.4 g | 54% |
Note: Nutritional values are estimates and can vary based on specific ingredients used.
Variations & Substitutions
For those seeking a lighter option, ground turkey is an excellent substitute for ground beef, and the difference in flavor is often imperceptible once all the other ingredients are incorporated. If you’re looking to reduce sodium, using low-sodium versions of the cream soups is a highly recommended strategy, though you may wish to adjust salt additions accordingly if you do. For a vegetarian twist, you could omit the meat entirely and perhaps add in sautéed mushrooms and onions for extra depth of flavor, or even a can of drained and rinsed lentils.
FAQs
Q: Can I make Yumzetti ahead of time?
A: Yes, you can assemble the casserole (up to the point of baking) ahead of time, cover it, and refrigerate it for up to 24 hours. You may need to add a few extra minutes to the initial covered baking time if baking from cold.
Q: Why is my Yumzetti so salty?
A: The canned soups and Velveeta cheese can contribute significant sodium. Using low-sodium soups is the most effective way to control saltiness.
Q: What kind of cheese can I use instead of Velveeta or American?
A: While Velveeta and American melt smoothly and contribute a specific creaminess, you could experiment with other good melting cheeses like a sharp cheddar or Monterey Jack, though the texture might be slightly different.
Q: Can I add vegetables to this casserole?
A: Absolutely! Sautéed onions, bell peppers, or mushrooms can be added when browning the meat for extra flavor and texture.
Q: How can I make the noodle texture better?
A: Ensure you don’t overcook the noodles before adding them to the casserole, as they will continue to cook in the oven. Aim for al dente.
Final Thoughts
Yumzetti is more than just a recipe; it’s a comforting embrace in a dish. It’s the kind of meal that brings people together around the table, sparking conversations and creating lasting memories. Whether you’re revisiting a childhood favorite or discovering it for the first time, I encourage you to make a batch, share it with loved ones, and savor every warm, cheesy bite. It’s a simple pleasure, executed perfectly.