Ramen Noodle Casserole Recipe

Print This Post Print This Post
Be Sociable, Share!

    Ramen Noodle Casserole

    I just couldn’t pass this Ramen Noodle Casserole Recipe up. This is a very simple and low cost recipe. I followed this recipe and used Velveeta cheese, but I think shredded cheddar would also work very well, and help lower the sodium content a little bit.  Sometimes something simple is really good; this Ramen Noodle Casserole Recipe is one of them-give it a try, and enjoy.

    Ramen Noodle Casserole Recipe Ramen Noodles Beef Ramen Noodles

     

    3.7 from 6 reviews

    Ramen Noodle Casserole Recipe
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Main
    Serves: 4
    Ingredients
    • 1 lb ground chuck
    • 1 medium onion , Diced
    • 1 (14½ ounce) can diced tomatoes
    • 3 (3 ounce) packages beef-flavor ramen noodles
    • 3 cups water
    • Velveeta cheese-to taste
    Instructions
    1. Brown Hamburger and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes.
    2. Add the water and the tomatoes and bring to a boil.
    3. Then add ramen noodles and cook for about 4 minutes more.
    4. Pour into a casserole dish sprayed with cooking spray, and cover with sliced Velveeta cheese.
    5. Bake for 15 minutes at 350° or until cheese is melted.

     

    Ramen Noodle Casserole Recipe

    Be Sociable, Share!

      Comments

      1. Debi B. says:

        I love recipes using Ramen Noodles and was excited to see this one until I read that all 3 packets of flavoring were being added. That’s enough sodium to put somebody in the hospital. So if anyone has any suggestions on how to use this recipe without the flavor packets, I’m open to suggestions.

      2. Cathie H. says:

        I’d suggest just putting in whatever amount of the flavor packets suit your taste, maybe just one will do. Also, to make things even simpler, and to save dirtying an extra dish, maybe use a cup or two of shredded cheddar cheese, sprinkle on top and cover the skillet, and then let it simmer on low for 10 minutes or so until the cheese is thoroughly melted.

      3. Kerri says:

        Made this tonight. I just used more water. Came out good. Not salty at all. But everyone has diff taste buds

      4. Diana says:

        This recipe is going to be easy to adapt. Eliminate the seasoning packets in your ramen noodles (if you are worried about the sodium content). Instead of water, I’m going to use “low Sodium” beef broth, and only one pack of the seasoning packs. To also assist with the sodium reduction, I will use a shredded cheese rather than Velveeta, probably a Mexican blend.

      5. pattie h says:

        Hi,
        love this recipe but instead of using the pkt of seasoning I use organic low sodium vegetable broth (you know the kind that comes in a box). Mostly I buy ramen for the noodles. Cheers,

      6. Carolyn S says:

        Ramen Noodle Chicken and Ramen Noodle Beef flavors now come in a Low Sodium alternative for those who wish to cut back on Sodium. I have purchased them recently at a Walmart Super Store.

      7. JoAnne says:

        OMG…so simple, yet so good! First of all I love Top Ramen…favorite flavor is Oriental, which I used in this recipe. I also used Rotel w/diced green chilis, which added a little heat. I made according to the instructions, until it said put in casserole dish, top with cheese and bake. Since it wasn’t quite dinner time, I left it on top of the stove to cool. When I returned, the extra juice had been absorbed. I then put in a casserole dish and topped with Mexican blend cheese and baked for about 10 minutes. Wonderful! Thank you so much for sharing this recipe.

      8. Debi B. says:

        Carolyn, thanks so much for the information on the low sodium ramen noodles. I will definitely be looking for them and asking my local grocery stores to start carrying them.

      9. Instead of using flavor packets, use “Knorr Beef Homestyle Stock” sold in Walmart Super Stores. Add one or more tubs of the Stock according to your taste.

      10. Sharon Rybak says:

        I love Ramen noodles, but am aware that they are “fattening”, however, I loved this recipe…although one word of caution: do not overcook the noodles, they get “gluey:!! I did everything they suggested, but cut the oven time in half………..wonderful, and I added garlic!!

      11. cardzetc says:

        1 Star for healthy, 3 1/2 Stars for the idea.
        This is a very unhealthy recipe, don’t get me wrong I love Ramen noodles, but, here’s what I would do, to keep you and your guest alive.
        First I used the leanest meat, not the fattest.
        Second I used a better cheese, instead of a synthetic manmade imitation cheese substitute, like a low fat cheddar, or colbyjack, etc.
        Lastly I used my imagination as to what types of spices I liked and used very little salt, because salt is used in every ingredient in the making of this dish.
        The cooking of the noodles should be cut down if your baking it as well, the noodles break down easily.
        In my opinion, my when I used better makings, it was better than the recipe originally listed, enjoy.

      12. Gayn says:

        This is a very good idea. And even better were the comments to modify the recipe for taste and health reasons. I may try this on my family tonight!

      Speak Your Mind

      *

      Rate this recipe: