Prep 10 mins
Cook 15 mins
This is an easy casserole and very quick to make. This recipe can easily be increased for a last minute get together. Add a salad and you have a great dinner.
- 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
- Brown Hamburger and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes.
- Add the water and the tomatoes and bring to a boil.
- Then add ramen noodles and cook for about 4 minutes more.
- Pour into a casserole dish (I always SPAM it first) and cover with sliced Velveeta cheese.
- Bake for 15 minutes at 350° or until cheese is melted.
This would be a very nice recipe, but I am only giving it two stars because of the unhealthy ramon "noodles". Did you know that they are not really noodles at all, but a bunch of hard to digest chemicals? Please cooks, get real noodles instead and throw out your fake "noodles". I know, I know we hate to waste, but it is better for your health in this case.
Read some of the other reviews and was a tad nervous to use all 3 packets of ramen seasonings (I used all of the packets anyway and didn't find it to be too "salty"). I used ground turkey as that is what I have been buying lately to help cut back on fatty foods and I think I had a little more than what was called for in this recipe. We didn't have just diced tomatoes, but had diced tomaotes with diced green chilies. As a personal choice I added a dash of cumin, and garlic powder. We skipped putting it into the oven as my hubby doesn't eat cheese and I'm not a velveeta fan, instead I just sprinkled a little extra sharp cheddar cheese on my serving. This turned out terrific! My husband loved it and actually ate the leftovers for dinner tonight instead of asking what was for dinner and making a face when I replied leftovers. This needs more stars! This is a keeper!!!
What a great way to cook with Ramen! I used Rotel for the tomatoes and threw in some garlic with the beef. I love the way you cook it all in one pan on the stove. I wasn't sure how big a pan was needed so I used a 12" skillet and it was a little tough to stir without spilling Next time I might break out my dutch oven. I also wanted to mention it fit perfectly in a 2 quart oval casserole dish. I drained the beef to cut out the fat but did not drain the rotel since there wasn't much juice in the can and cut the water to 2 3/4 cup. *Update - I made this again today and this time only used 2 noodle packages since that was all I had and it was a perfect smaller portion for us. Also used kraft singles for the cheese and added some chili powder to the meat.