Ramen Noodle Casserole with Ground Beef

This ramen noodle casserole comes together in one skillet in only 25 minutes with ground beef, frozen veggies, and 3 packs of ramen. No canned soup needed!

Why this recipe works

Most other ramen noodle casserole recipes are made in the oven and lean on a can of cream soup or a block of Velveeta to hold everything together. Not this one! The noodles cook right in the seasoned broth in the same pan you browned the beef in so it soaks up all that flavor instead of getting rinsed down the drain. No oven, no canned soup, and no processed cheese!

Instead of throwing two of your seasoning packets away the way other recipes do, one goes on the beef and two go into the cooking liquid. You get seasoning in the meat AND in the noodles. No extra ingredients necessary. This is a budget friendly weeknight meal made entirely in one skillet that’s on the table in 25 minutes. It doesn’t really get better than that!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN FLAVOR RAMEN NOODLES – You’ll need three 3-ounce packages of chicken flavor ramen noodles, yes, the affordable ones. I used to call for one mushroom and two chicken in my recipe, but mushroom ramen is pretty hard to find in a lot of stores and it’s not worth having readers hunt for it. Three chicken packets taste just as good. Honestly, use whatever flavor is on your shelf. Beef, oriental, chili, any of them work. Feel free to mix flavors however you want.

GROUND BEEF – I use 85/15 and drain it well. Leaner beef works, and if all you have is 73/27 just drain it thoroughly or you’ll end up with a greasy broth. Ground turkey, ground chicken or a mild bulk sausage would all work here.

FROZEN MIXED VEGETABLES – A standard bag of the peas, carrots, corn, and green bean blend. They’re tossed in frozen, so no need to thaw or precook them. If you’d rather use a single vegetable, frozen peas or frozen corn on their own are both good, and even frozen broccoli florets work if you chop them small. Fresh vegetables work too, they just need a head start. Saute chopped carrots, celery, or onion for 4 to 5 minutes after the beef comes out and before the water goes in.

DRIED THYME – A lot of people question this addition, because thyme in a ramen dish sounds odd. But honestly, I think it’s what keeps the entire dish from tasting like a bowl of instant noodles. It rounds out the salt in the seasoning packets and gives it a savory, homey flavor. I would highly recommend not skipping it!

How to Make Ramen Noodle Casserole with Ground Beef

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Open all three packages of Ramen noodles. Remove seasoning packets and set aside. Break noodles up into 2-inch chunks. Set aside.
2. Brown ground beef in a skillet until no longer pink, drain off fat. Return meat to the pan and sprinkle with one of the seasoning packets from the ramen, saute for 2 minutes. Remove beef from pan and set aside.
3. In same skillet, add 2 cups water and bring to a boil. Add frozen vegetables, all of the noodles, garlic powder, thyme, and the two remaining seasoning packets.
4. Bring to a boil again then reduce heat to medium low. Cover and gently boil for a few minutes or until noodles are tender, stirring occasionally. Return meat to skillet, toss together and serve.

Frequently Asked Questions & Expert Tips

Use whatever flavor you have or whatever’s cheapest. Beef ramen makes the dish savorier and pairs really well with the ground beef. Chicken keeps it more neutral, which is why it’s my default for kids. You can even mix flavors across the three packages. The only one I’d avoid is a very spicy variety unless everyone at your table wants heat. As for the packets, you don’t have to use all three. Three is a fair amount of sodium, so if you’re watching salt, start with two, taste the broth before you add the noodles, and add the third only if it needs it. You can also swap one packet for a low sodium bouillon cube.

No, please don’t! The dry noodle bricks go straight into the boiling seasoned liquid and cook in just a few minutes. Boiling and draining them separately washes away the flavor you just built. Do break them up before they go in, though. Broken noodles cook more evenly, distribute through the beef and vegetables instead of clumping, and portion out much better.

Yes, if you want a true baked casserole. Make it exactly as written but pull it off the heat while the noodles are still a touch firm, transfer everything to a greased 13×9 pan, top with a cup of shredded cheddar, and bake at 350°F for about 15 minutes until the cheese is melted and bubbly. The noodles will keep softening in the oven, which is why you undercook them slightly on the stovetop. If you want cheese without turning on the oven, stir a cup of shredded cheddar into the finished skillet off the heat.

This is almost always due to overcooking. Ramen goes from firm to soft very fast and then keeps absorbing liquid off the heat. Start checking at 3 minutes, pull it when the noodles are just tender, and serve it right away. If you’re making it ahead, undercook slightly.

Yes, it doubles well, but use your largest skillet or a Dutch oven if doing so because it will need room to move. If the pan is crowded the noodles steam unevenly, you’ll get soft spots and firm spots throughout.

Storage and Freezing Information

Leftovers keep in an airtight container kept in the refrigerator for up to 3 days. Do note that the noodles keep drinking up liquid as they sit, so day-two leftovers are noticeably drier than what came out of the pan.

To reheat, add a splash of water or broth to the container before warming, about 2 tablespoons per serving. Microwave in 45-second bursts, stirring between each, or warm it in a covered skillet over medium low heat with the extra liquid.

I don’t recommend freezing this one. Cooked ramen noodles turn soft and break apart after thawing. If you want a jump on dinner, brown and season the beef ahead, refrigerate it for up to 2 days, and finish the noodles and vegetables fresh when you’re ready to eat.

Serving Suggestions

This is a complete meal in one pan, so it doesn’t need much alongside it. Around here we’d call this a hotdish and set it on the table with a pitcher of iced tea and call it done. A green salad is always welcome, and a loaf of warm Italian bread is great for mopping up the broth at the bottom of the bowl. If you’re stretching it further for a bigger table, a quick veggie side would work.

If this is your kind of weeknight cooking, you’ll find plenty more in our 30 ground beef dinners ready in 30 minutes collection!

More Easy Ground Beef Dinner Recipes

• John Wayne Casserole
• Beef Stroganoff
• Salisbury Steaks
• Southwest Ground Beef Casserole
• Ground Beef Dinner Ideas

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!