Cheap & Easy Hotdish! Ramen Noodle Casserole with Potato Chip Crunch

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lighter and fresher.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often priced similarly and is gluten-free.

Preheat oven to 400°F.

Brown 1.25 pounds of ground beef in a large skillet, seasoning with salt, pepper, and garlic seasoning.

Bring water to a boil in a separate pot to cook ramen noodles.

Decide to use uncooked ramen noodles instead of boiling them; break them up into smaller pieces.

Add leftover diced onions and green pepper to the browned ground beef.

Stir in 1 can of cream of mushroom soup and some milk to the beef mixture for added liquid.

Add the uncooked ramen noodles to the beef and soup mixture; stir well to combine.

Pour the mixture into a greased casserole dish, ensuring noodles are pushed down into the mixture.

Top with shredded cheese and crumbled potato chips for crunch.

Bake in the preheated oven for about 30-35 minutes until bubbly and brown on top.

Let the casserole rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens