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Creamy Ramen Noodle Casserole

A comforting and budget-friendly casserole combining ramen noodles, savory beef, and gooey cheese, perfect for family dinners and busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lb ground chuck (80/20) Look for the perfect fat-to-meat ratio
  • 1 large onion, finely diced A sweet onion adds a nice touch
  • 14.5 oz diced tomatoes Fire-roasted ones will lend a smoky depth
  • 3 pkg beef ramen Recommended: Maruchan for robust flavor
  • 3.5 cups water Feel free to use beef broth for extra richness
  • 1 tsp garlic powder Boosts flavor without all the chopping
  • 10 oz Velveeta, cut into cubes Go for the original for that ultimate creaminess

Method
 

Preparation
  1. Brown the beef: In a large skillet or Dutch oven over medium-high heat, add the ground chuck. Cook for about 5-7 minutes until fully browned, breaking it apart as it cooks.
  2. Add onions: Once the beef is browned, toss in the finely diced onion. Sauté for about 3-4 minutes until they turn translucent.
  3. Stir in the base: Pour in 3.5 cups of water and diced tomatoes. Sprinkle in garlic powder and add seasoning packets from ramen. Stir well and bring to a boil.
  4. Add ramen: Break up ramen and add to the boiling broth. Simmer for precisely 4 minutes.
  5. Bake: Transfer the noodle mixture to a baking dish. Place Velveeta cubes on top. Cover with foil and bake at 350°F for 15 minutes or until melted.
  6. Let it rest: Allow to sit for 2-3 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can freeze the unbaked casserole for up to 3 months.