Ramen Noodle Casserole

"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."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Paul N. photo by Paul N.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by SharonChen photo by SharonChen
Ready In:




  • 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.

Questions & Replies

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  1. viccsgr
    do you drain the tomatoes or keep the juice?


  1. andihannus
    We really enjoyed it. I used beef stock instead of water. Gave it more flavor.
  2. Anonymous
    I made this with hot and spicy ramen then browning ground beef and putting the seasoning in the meat then mixing the ramen 1 cup water half cup milk and a can of drained rotel and 3 table spoons of sour cream in a dish covered it with shredded chesse and baked for 20 mins or until browning it was really good
  3. ChrissyVas
    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!!!
  4. DeeBee
    Very tasty but a little salty. I'd omit one seasoning packet next time. I added garlic and habanero pepper and substituted sharp cheddar cheese for the Velveeta.
  5. Skylar
    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.


  1. Kelley52
    My SIL gave me a big box of ramen noodles and I'm trying to use them. What a nice quick and easy dish! Instead of the diced tomatoes, I used pizza sauce and added garlic and lots of Italian seasoning. That was the mood we were in. Next time I'll try Mexican with Rotel , garlic, and taco seasoning. I didn't have any Velveeta, so I used a shredded blend of Colby and Monterey. I also backed off on the water after reading the other reviews. DH said he would eat it again. This was very good, thank you!
  2. kristina70
    Excellent. I used Rotel instead of tomatoes, this added saltiness to the recipe so I would suggest reducing a packet of seasonings. Plus only used 2 cups of water which then intensifies the saltiness as well.
  3. shawndradavis_11320
    I made this tonight but I used cooked, shredded chicken and chicken flavored ramen instead of the beef. It was good but I think next time I will mix some of the Velveeta into the casserole instead of just on top. I found myself trying to mix the melted pieces of velveeta into the noodles on my plate. I just think it would be better mixed in. I also think this is a great base recipe to really add different ingredients to make it different each time. I think you could add a can of cream of chicken or different veggies like mushrooms or green peppers or even corn. All in all it was good and I will make it again. My 3 year old liked it too.
  4. Kerry G
    I made exactly as the recipe called for, except I used mexican-style tomatos, with chillies and lime juice, because thats what I had on-hand, and shredded cheese instead of velveeta (not a fan). It was easy to make, once I got the right size pan (the pan I started it in ended up being too small). The taste was good, and I thought it actually improved a little overnight (the leftovers tasted a little better to me). I think next time I will throw some garlic in, because the flavor of the casserole was surprisingly mild even with the 3 seasoning packets. I didn't find it salty, as some other reviewers did, though. Thanks for sharing, we will make this again!
  5. DeeBee
    Very tasty but a little salty. I'd omit one seasoning packet next time. I added garlic and habanero pepper and substituted sharp cheddar cheese for the Velveeta.



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