Homemade Hamburger Helper Recipe

Homemade Hamburger Helper Recipe

from therealfooddietitians.com
40 min
6 servings
411 kcal / serving

Get ready to take a walk down memory lane with this recreated recipe for hamburger helper. If you grew up eating hamburger helper like I did, you’re going to love this elevated version that sneaks in a lot more nutrition and can be modified for special diets, too.

Ingredients

  • 1 lblean ground beef
  • 6 ouncesdry chickpea shell or elbow pasta (use gluten-free if needed)
  • 1 tablespoonolive or avocado oil
  • 1 mediumhead broccoli florets, cut into small pieces (~ 2 ½ cups)
  • 1 smallyellow onion, finely diced (~ ⅔ cup)
  • 3garlic cloves, minced (~ 2 teaspoons)
  • 2 tablespoonsall-purpose flour (use gluten-free if needed)
  • 2 cupsmilk (whole milk or 2%)
  • ⅓ cuphalf and half
  • 1 tablespoonstomato paste
  • 1 teaspoondijon mustard
  • 1 cupshredded cheddar cheese
  • 1 teaspoonitalian seasoning
  • ½ teaspoonpaprika
  • ½ teaspoonfine salt
  • ¼ teaspoonblack pepper

Directions

  1. 1

    Place a large skillet with a lid over medium-high heat. Cook the ground beef for 7-8 minutes or until cooked through, breaking into small pieces as it cooks. Remove the cooked ground beef to a bowl; set aside.

  2. 2

    Meanwhile, as the beef cooks, cook the pasta in a saucepan of boiling water according to the package directions. Drain and set aside.

  3. 3

    Wipe out the skillet from Step 1 and place it over medium-high heat. Add the oil, broccoli, onion, and garlic. Cook for 4-5 minutes or until the onions are translucent and tender.

  4. 4

    Sprinkle the flour over top of the vegetable and stir to evenly coat the vegetables with the flour.

  5. 5

    Reduce heat to medium-low and slowly add the milk, one cup at a time, whisking constantly after each addition. Once all milk has been added and mixture has thickened, about 8 minutes, add the half-and-half, tomato paste, mustard, shredded cheese, Italian seasoning, paprika, salt, and pepper. Stir together until mixed. Remove from heat.

  6. 6

    Add the cooked pasta and cooked ground beef to the skillet, carefully folding into the cheese sauce and veggies until evenly mixed. Serve warm.

  7. 7

    Store leftovers in the fridge for up to 3 days.