Ramen Beef Pie
November 13, 2011
I found this recipe in a Seattle newspaper article that was exploring recipes that used every college student’s favorite cheap food, ramen noodles. The article explains, “Now that work is over, you can finally go home and enjoy a nice, giant helping of ramen beef pie. It’s like Shepard’s Pie or Pâté Chinois, a dish they serve in Canada, only ramen style.” I’m not convinced it could ever beat a Shepard’s Pie, but I may try it out with a little variation. Some details were missing in the original, so I’ve made correction in my version below.
Ingredients
- 2 pkg ramen noodles
- 1 lb ground beef
- 1 can sweet corn, drained
- 1/2 c onion, chopped
- vegetable oil
Directions
- Preheat oven to 350°.
- Cook the ramen noodles, according to the package directions.
- In a separate skillet, saute the onions with vegetable oil until golden brown.
- Add the ground beef to the skillet, breaking it up and cooking until fully browned.
- Spray a casserole with nonstick spray.
- Layer the ground beef and onion in the bottom of the casserole dish.
- Spread sweet corn in a layer on top of ground beef mixture.
- Top with ramen noodles, spreading evenly to cover entire casserole.
- Bake in 350° oven for 10-15 minutes, or until golden brown and heated through.
Variations
- Instead of corn alone, add any vegetables you like. Precook before adding them in a layer. I would probably use mixed vegetables or at least corn, peas, and carrots. Even the picture on the Seattle news website looked like it included peas.
- I might try mixing a can of Cream of Mushroom or Beefy Mushroom soup into the ramen before topping the casserole.