Ramen Noodle Casserole Recipe

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


Ramen Noodle Casserole Recipe
Recipe Type: Main
Author: Admin
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
  • 1 lb ground chuck
  • 1 medium onion , Diced
  • 1 (14 1/2 ounce) can diced tomatoes
  • 3 (3 ounce) packages beef-flavor ramen noodles
  • 3 cups water
  • Velveeta cheese-to taste
  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

18 thoughts on “Ramen Noodle Casserole Recipe”

  1. 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. 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. 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.

  4. 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,

  5. 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.

  6. 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.

  7. 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.

  8. 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!!

  9. 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.

  10. Going to try this method of cooking ramen; have saved some chicken broth and will boil my noodles. Don’t have any of the other mentioned ingredients, so will add spices and minced garlic to my broth simmering before I add ramen.

    Thank you for this recipe.

  11. Definitely use no more than one seasoning packet! Used half beef half sausage and only two cups of water, but didn’t drain the tomatoes. Also added frozen broccoli and sprinkled with some shredded sharp cheddar. Amazing.

  12. If you used fire-roasted tomatoes I would think you could toss out all but one of the seasoning packages, perhaps all of them. The velveta will have a ton of salt too. I will have3 to experiment.

  13. You may also substitute Turkey or Chicken I would add half tsp.white pepper, 1 minced garlic clove, half tsp. Dried Oregano, quarter tsp. Cumino. A can of rotel hot if you like it spicy mild if you prefer low heat. Simmer a few minutes, transfer to baking dish garnish contents with 1/2 cup shredded cheddar and chopped cilantro. Bake until bubbley. Remove from oven allow to rest a few minutes to absorb all the delicious flavors

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