Cheesy Bacon Ramen Bake (Print Version)
# Ingredients:
→ Proteins & Meats
01 -
450 g (1 lb) ground beef (80/20 or lean)
02 -
6 slices bacon, chopped into small pieces
03 -
2 slices cooked bacon, crumbled (for topping)
→ Pantry Staples
04 -
85 g (3 oz) ramen noodles (seasoning packet discarded)
05 -
1 medium onion, finely diced
06 -
2 cloves garlic, minced
07 -
2 tablespoons (30 ml) ketchup
08 -
1 tablespoon (15 ml) yellow mustard
09 -
2 tablespoons (30 ml) Worcestershire sauce
10 -
0.5 teaspoon smoked paprika
11 -
0.5 teaspoon black pepper
12 -
0.5 teaspoon salt (or to taste)
13 -
0.5 cup (approx. 50 g) crushed tortilla chips or bread crumbs
→ Dairy & Cheese
14 -
300 g (10.5 oz) condensed cheddar cheese soup
15 -
120 ml (0.5 cup) sour cream
16 -
120 ml (0.5 cup) whole milk
17 -
1.5 cups (approx. 170 g) shredded cheddar cheese (divided)
18 -
0.5 cup (approx. 60 g) shredded mozzarella cheese
→ Garnish (Optional)
19 -
2 tablespoons (30 ml) chopped green onions
# Instructions:
01 -
Heat a large skillet over medium heat. Add the chopped bacon pieces and cook until crispy, approximately 5–7 minutes. Transfer the rendered bacon to a paper towel-lined plate to drain; reserve 1 tablespoon (15 ml) of bacon grease in the skillet.
02 -
In the same skillet, add the ground beef and diced onion. Cook over medium-high heat until the beef is thoroughly browned and the onion is softened, about 7 minutes. Drain any excess fat. Stir in the minced garlic, ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Continue to cook for another 2 minutes, allowing flavors to meld.
03 -
Bring a separate pot of water to a rolling boil. Add the ramen noodles (discarding the seasoning packet) and cook for precisely 2 minutes, ensuring they remain slightly undercooked. Drain the noodles and set them aside.
04 -
In a large bowl, whisk together the condensed cheddar soup, sour cream, and whole milk until smooth. Incorporate 1 cup (approx. 113 g) of the shredded cheddar cheese and all of the shredded mozzarella cheese. Add the cooked ramen noodles, the ground beef mixture, and half of the cooked bacon. Mix all ingredients thoroughly to combine.
05 -
Preheat your oven to 175°C (350°F). Lightly grease a 9×13-inch (23x33 cm) baking dish. Spread the beef-and-noodle mixture evenly into the prepared dish. Sprinkle the remaining 0.5 cup (approx. 57 g) shredded cheddar cheese, crushed tortilla chips or bread crumbs, and the remaining cooked bacon crumbles over the top.
06 -
Bake for 20–25 minutes, or until the cheese is melted and bubbly. Remove the casserole from the oven and allow it to rest for 5 minutes before serving. Garnish with chopped green onions, if desired. Serve warm.
# Notes:
01 -
Avoid overcooking ramen noodles; keep them slightly firm before baking to prevent a mushy texture in the final dish.
02 -
The choice of cheese influences flavor and texture: sharp cheddar provides a bold taste, while mozzarella contributes to a gooey consistency.
03 -
For an extra crispy topping, broil the casserole for 2-3 minutes during the final stage of baking.
04 -
This dish can be prepared in advance; assemble the Cheesy Ramen Bake in the morning, refrigerate, and bake prior to dinner.
05 -
For a Tex-Mex variation, incorporate taco seasoning, black beans, corn, and serve topped with salsa.
06 -
Transform this into a BBQ Bacon Cheeseburger Bake by substituting ketchup with BBQ sauce for a smoky, sweet profile.
07 -
A vegetarian option can be created by utilizing plant-based ground beef and vegetarian bacon alternatives.
08 -
Store leftover portions in an airtight container in the refrigerator for up to 4 days.
09 -
For longer storage, tightly wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
10 -
Reheat individual portions in the microwave or covered in an oven preheated to 160°C (325°F) until warmed through.