Slow Cooker 5-Ingredient Beef Ramen Casserole Directions:
Add the fresh or fully thawed ground beef to a 3- to 4-quart slow cooker and break it into small crumbles. Pour in the beef broth, then add the soy sauce and ¼ of one reserved ramen seasoning packet. Stir gently.
Cover and cook on LOW for 3–4 hours, until the beef is fully cooked and reaches 160°F (71°C). Break up any remaining clumps with a spoon.
Stir in the frozen mixed vegetables. Cover and cook on HIGH for 15–20 minutes, until heated throughout.
Break the ramen noodles into large pieces, scatter them over the mixture, and gently press them beneath the hot liquid. Cover and cook on HIGH for 15–25 minutes, checking after 15 minutes, until just tender.
Turn off the slow cooker, stir gently, and let the casserole rest uncovered for 5 minutes before serving.
Practical Woman's Secret
Add the ramen only when the vegetables are hot and the broth has recovered its heat. Turn off the slow cooker as soon as the noodles are tender, since they will continue softening during the final rest.
Serving and Storage
Makes 4 servings. Serve warm in bowls. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat individual portions with a splash of water, stirring gently, until they reach 165°F (74°C).
Nutrition Information
Calories: ~360
Protein: ~32 g
Carbohydrates: ~44 g
Fat: ~5 g
Fiber: ~4 g
Sugar: ~5 g
Sodium: ~400 mg
I'm waiting for your comments! Enjoy!
