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If you're craving a comforting, easy-to-make dish, this Ramen Noodle Casserole is a game-changer. Combining shredded chicken, mixed vegetables, and a creamy mushroom soup base, it's a hearty meal that hits all the right notes. Perfect for busy weeknights or when you need a quick, satisfying dinner. Let's dive in!
Ramen Noodle Casserole Recipe
Ingredients:
- 3 packs discard seasoning packets ramen noodles
- 2 cups shredded cooked chicken
- 1 cup thawed frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup cheddar or your choice shredded cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the ramen noodles according to package instructions, but discard the seasoning packets. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, thawed vegetables, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the cooked ramen noodles to the mixture and stir until everything is well combined.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Ramen Noodle Pizza Casserole Recipe
What you will need to make ramen noodle casserole
- Ramen noodles: Provides the base texture and absorbs flavors from the other ingredients, making the casserole hearty and filling.
- Shredded cooked chicken: Adds protein and a savory element, complementing the creamy sauce and vegetables.
- Frozen mixed vegetables: Brings color, texture, and nutrients, balancing the richness of the dish.
- Cream of mushroom soup: Acts as the creamy binder, giving the casserole its comforting, cohesive texture.
- Milk: Thins out the soup, ensuring the casserole isn't too thick and remains creamy.
- Shredded cheese: Melts on top, creating a golden, bubbly crust that adds flavor and visual appeal.
- Garlic powder: Infuses the dish with a subtle, aromatic depth, enhancing the overall flavor.
- Onion powder: Adds a mild, sweet onion flavor without the need for fresh onions, simplifying preparation.
Tools and Instruments Required
What tools/instruments will be needed to make Ramen Noodle Casserole Recipe
- Large pot: Needed to cook the ramen noodles until tender. Ensures even cooking and prevents sticking.
- Mixing bowl: Essential for combining chicken, vegetables, soup, milk, and seasonings into a uniform mixture.
- Baking dish: Used to bake the casserole. Ensures even heat distribution for a bubbly, golden-brown top.
- Measuring cups: Required to measure milk and other ingredients accurately. Ensures the right consistency and flavor.
- Wooden spoon: Ideal for stirring the mixture without scratching the bowl. Helps blend ingredients thoroughly.
- Cheese grater: Needed if using a block of cheese. Provides freshly grated cheese for better melting and flavor.
Ramen Noodle Casserole
A simple and comforting casserole made with ramen noodles and a few pantry staples.
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Ingredients:
Main Ingredients
- 3 packs Ramen noodles discard seasoning packets
- 2 cups Cooked chicken shredded
- 1 cup Frozen mixed vegetables thawed
- 1 can Cream of mushroom soup
- 1 cup Milk
- 1 cup Shredded cheese cheddar or your choice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- to taste Salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the ramen noodles according to package instructions, but discard the seasoning packets. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, thawed vegetables, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the cooked ramen noodles to the mixture and stir until everything is well combined.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is a great way to use up leftover chicken and veggies. Feel free to customize with your favorite ingredients.
Read more: Meatball Noodle Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed but don't bake it.
- Cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 20 minutes.
- Bake as directed, adding an extra 5-10 minutes to the baking time if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 20 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
For a crunchy twist, top the casserole with crushed potato chips or fried onions before baking.
Frequently Asked Questions
FAQ:
Can I use a different type of meat?
Yes, you can substitute chicken with beef, pork, or even tofu for a vegetarian option.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, cover, and refrigerate. Bake when ready.
What other vegetables can I use?
Feel free to use broccoli, bell peppers, peas, or any veggies you prefer.
Can I use a different type of soup?
Yes, cream of chicken or cream of celery works well too.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
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