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1
Get a 3-quart casserole with a lid, and put about 6 cups of water in it, cover it and stick it in the microwave for about 3 minutes.
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2
Meanwhile, crush the packages of ramen slightly, carefully open and remove the seasoning packets, which you won't need.
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3
(Collect'em, trade'em with your friends. I have 47 assorted seasoning packets now!) Set aside the ramen for now.
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4
Open the cans of chili and the tomatoes.
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5
Do not drain the tomatoes: you'll need the juice in this or it might be kind of dry.
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6
If the cheese is sliced or in a chunk, break or cut it up into small bits that will melt easily.
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7
Take the casserole out of the microwave, dump in the ramen noodles, pushing all the bits down into the water, breaking it up a bit more if necessary.
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8
Cover and return to microwave oven, cook for 5 minutes, stirring halfway through.
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9
Check to see if the ramen noodles seem mostly done.
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10
(You don't want them mushy. Okay, maybe you do, but I don't) If they seem done, drain well.
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11
The lid on my casserole is not a tight fit, so I just hold the lid on and turn the whole things sideways so the water drains out.
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12
Dump in the chili and tomatoes, and toss well.
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13
I used two large spoons to do this.
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14
Cover and return to microwave, cook on HIGH for 5 minutes or until hot throughout.
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15
When you remove the casserole from the microwave, put your side dish in to heat up.
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16
Then sprinkle the chili ramen with cheese, replace cover, and let stand until cheese melts.
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17
By the time the side dish is hot, the cheese should be melted nicely.
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18
Now, check to see if they got that table set, or if you're gonna put this in the fridge for tomorrow night's dinner!
