- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish, optional)
Equipment Needed
- Large pot for boiling noodles
- Skillet for cooking bacon and beef
- Mixing bowl
- 9×13 inch baking dish
- Baking cover or aluminum foil
- Spatula or spoon for mixing
Step-by-Step Instructions
To start, I boil the ramen noodles in a large pot according to the package instructions but keep an eye on them—overcooking can turn them mushy! I usually set a timer for about 3-4 minutes because they’ll cook further in the oven. While the noodles are boiling, I chop the bacon into small pieces and wait for that savory scent to fill my kitchen as it sizzles away in the skillet. Once crispy, I remove the bacon and set it on a paper towel-lined plate to drain while I cook the ground beef in the same pan, allowing those tasty bacon bits to flavor the meat.
Once the beef is no longer pink, I blend it with the crispy bacon in a mixing bowl. This step is where the flavors of the bacon and beef come together perfection! I add in my drained ramen noodles and fold everything gently to prevent breaking too many noodles. Now, it’s time to add the real stars of the show—those creamy ingredients. I mix the sour cream, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder in, ensuring that each noodle gets coated with that creamy goodness. (See the next page below to continue…)