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Ramen Noodle Casserole Recipe

American · Main course · 40 min total

A comforting, cheesy casserole made with ramen noodles, ground beef, and a creamy tomato sauce, perfect for a quick weeknight dinner.

Ingredients

• 3 packages (3 oz each) ramen noodles, seasoning packets reserved
• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 can (8 oz) tomato sauce
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Cook ramen noodles according to package directions, omitting seasoning packets. Drain and set aside.
3. In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is tender. Drain excess fat.
4. Stir in cream of mushroom soup, tomato sauce, milk, and one seasoning packet from ramen (discard remaining or save for another use). Mix well.
5. Add cooked ramen noodles, frozen peas, and half of the shredded cheese. Stir to combine. Season with salt and pepper to taste.
6. Transfer mixture to prepared baking dish. Sprinkle remaining cheese on top.
7. Bake for 20-25 minutes, until bubbly and cheese is melted. Let stand 5 minutes before serving.

Tips

• For a lighter version, use ground turkey and reduced-fat soup and cheese.
• Add a pinch of red pepper flakes for heat.
• Leftovers can be refrigerated for up to 3 days.

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