Every time I make this Yuma Zettai, I think of the evening two moms fixed this casserole to feed a crowd of us. We kept coming back for more, and more, and more. That was forty years ago, mind you, and I always think of Ida and Mary Emma when I put this dish together. These moms knew how to cook and how to feed a family on a shoestring budget. That’s because, between the two of them, they had nineteen children (including one set of twins). They knew how to make do as well as how to fix tasty meals that stuck to the ribs for their growing clan.
For this casserole, you can use beef, hamburger, or turkey burger. I usually use my home canned beef. If I have ground beef that’s been fried and put in the freezer, I sometimes use that. You should try it! I recognize that the soups add a lot of starch and sodium to the dish, and it’s not something I’d fix every day. Yet when you need to feed a crowd and want something that pleases as well as satisfies, this is it.
I’ve added peas to the dish and the menu is complete. Sometimes I fix the vegetable medley of carrots, cauliflower, and broccoli. I usually serve homemade applesauce as well. Kids, as well as adults, will like this. Guaranteed.
Cook your noodles and drain them, then add the rest of the ingredients. You can simmer this on the stovetop or bake it in the oven. Mix it up the day before and then bake it when you’re ready. I often use 2% milk instead of evaporated milk. It all depends on how many calories you want to add to the dish.
This recipe comes from Mary Emma and is in the Cooking with Cherry Glade cookbook.
- 2 cups cooked beef OR 1 - 1 1/2 lbs. hamburger fried and drained
- 1/4 onion chopped (I use minced onion)
- 1/8 green pepper chopped
- 12-14 ounces wide noodles cooked and drained
- 4 oz. shredded cheese
- 1 can tomato soup
- 1 can cream of mushroom soup
- 1/2-1 can evaporated milk
- Salt and Pepper to taste
- Fry and drain hamburger
- Cook noodles and drain
- Mix all ingredients together and bake for 40-50 minutes at 350 OR do on stovetop