Homemade Hamberger Helper Recipes

HAMBURGER HELPER RECIPE

Steps:

• Cook the ground beef in a large skillet over medium high heat until no longer pink. Drain grease and return meat to the pan.
• Reduce heat to low and add the ketchup, seasonings, macaroni and broth to the pan and stir well to combine.
• Cover and simmer for 12-15 minutes until macaroni is cooked through.
• Remove pan from heat and stir in the sour cream.
• Return the pan to the warm burner and stir in the shredded cheese until well combined. Add any more broth or water if needed to make more creamy.

HOMEMADE HAMBURGER HELPER

Steps:

• In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
• Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
• Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
• Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Cover with lid and sauté for 12 to 15 minutes or until pasta is cooked, stirring occasionally.
• Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately!

HOMEMADE CHEESEBURGER MACARONI HAMBURGER HELPER

Steps:

• Brown ground beef in a large skillet. Drain.
• Add hot water, milk, pasta and "sauce packet" ingredients.
• Bring to a boil, cover, reduce heat and simmer 12 minutes or until pasta is tender.
• In the last few minutes of cook time, add cheese, stir and re-cover.
• When pasta is tender and cheese is melted, remove heat and uncover.
• Let stand about 5 minutes. Sauce will thicken as it stands.
• Top with additional cheese if you like.

HOMEMADE HAMBURGER HELPER

Steps:

• Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
• Add garlic, and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
• Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
• Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
• Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
• Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil over medium-high.
• Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
• Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
• Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.