RAMEN CASSEROLE RECIPES

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RAMEN NOODLE CASSEROLE RECIPE - FOOD.COM



Ramen Noodle Casserole Recipe - Food.com image

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.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 377.4, FatContent 19.7, SaturatedFatContent 8.6, CholesterolContent 52.2, SodiumContent 902.1, CarbohydrateContent 31.3, FiberContent 2.1, SugarContent 3.3, ProteinContent 18.3

RAMEN CASSEROLE RECIPE | MYRECIPES



Ramen Casserole Recipe | MyRecipes image

If you love ramen, you'll love this casserole. It's got that rich, comfort-food vibe, all while feeling like an upgraded college microwaveable ramen. The smoke from the pork and nori, combined with rich hits of mushrooms, egg, and bamboo add a lot of depths to instant noodles. You can find smoked pork near ham cubes, which is in the meat section by the chicken, or you can get it prepared in the deli. For an upgrade, grab pulled pork from your favorite barbecue place—it'll be worth the extra deliciousness. 

Provided by Robin Bashinsky

Total Time 35 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 13

2 tablespoons sesame oil
8 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
2 (6-in.) square nori (dried seaweed) sheets, torn into small pieces
1 (8-oz.) can sliced bamboo shoots, drained and rinsed
3 tablespoons all-purpose flour
4 cups unsalted chicken stock, divided
5 tablespoons soy sauce
1?½ teaspoons kosher salt
10 ounces shredded smoked pork shoulder
9 ounces instant ramen noodles, broken into 2-in. pieces (from 3 [3-oz.] pkg.)
4 soft-cooked eggs (boiled 6 1/2 minutes), peeled and halved lengthwise
½ cup thinly sliced scallions (from 2 scallions)
1 teaspoon shichimi (nanami) togarashi

Steps:

  • Preheat oven to 425°F. Heat oil in a large skillet. Add mushrooms; cook, stirring occasionally, until mushrooms begin to wilt, about 4 minutes. Stir in nori and bamboo; cook, undisturbed, 1 minute.
  • Whisk flour and 1/2 cup of the stock in a small bowl until smooth. Add remaining 3 1/2 cups stock to mushroom mixture in skillet; bring to a boil over medium-high. Add flour mixture, soy sauce, and salt. Let mixture come to a simmer; simmer, stirring often, 1 minute. Remove from heat; stir in pork.
  • Arrange ramen noodles in an 11- x 7-inch casserole dish. Pour pork mixture over the top. Bake in preheated oven until bubbly, about 15 minutes.
  • Arrange eggs over casserole; sprinkle with scallions and togarashi.

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