Fair warning: I can’t ever remember eating Hamburger Helper as a kid. I’m not saying it didn’t happen, but not often enough for me to have a memory of it.
Another fair warning: It is hard to take appetizing pictures of this dish. Some food is just like that. No matter how you do it, it’s going to look a little gross. I mean, if I was a professional I’m sure I could use all sorts of fancy tricks to make it look delicious. Inedible. But delicious.
Now that I have all my warnings out of the way, you should totally make this meal! Haha, in all seriousness it is a simple meal that tastes really good. I made it on a Sunday night when I had some odds and ends lying around my kitchen and didn’t want to make anything fancy. I used brown rice noodles the first time and then the second time I used zoodles and it turned out great both times. So if you don’t do pasta, give zoodles a shot!
I also used cauliflower burger crumbles as my hamburger, but obviously ground beef or turkey will work too. Just brown it before you make the rest of this recipe and add it in at the end.
Totally off topic, but I need the weather to stop being crummy every weekend Adam and I plan to do outside things. Three times we’ve planned to go on a hike and twice it’s rained. The other time, our TV decided to stop working and we had to go out and buy a new one. I love it when I have to spend money I wasn’t planning on spending. Oh well, at least our TV works now. But I still want to go hiking. Sigh….
I hope you have fun weekend plans that don’t get ruined by rain. Happy Friday!
Homemade Hamburger Helper
- 1 box of penne, elbow, or fusilli pasta, (I used this kind)*
- 1 lb ground beef, turkey, or these cauliflower hamburger crumbles
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 cup of my cheeze sauce
- 2 tbsp tomato paste
- fresh parsley, chopped
* You can also use zoodles. Spiralize 2 to 3 medium zoodles and squeeze out excess water. Don’t boil them, just add them to the pan after you’ve sauteed the onions and garlic.
- If you’re using meat, brown it now. Drain the grease and set aside. If you’re using cauliflower crumbles, you can make those ahead of time and store them in the fridge.
- Cook the pasta according to the directions on the box. In the same pan, you used to brown your meat, heat a little olive oil over medium heat. Add the onions and garlic and saute for about five minutes or until the onion is soft.
- If you’re doing zoodles, add them in at this point and saute for a few minutes. If you’re using pasta, drain the pasta and add it to the sauteed onions and garlic. Add the tomato paste and stir so the pasta/zoodles are coated. Turn the heat to low.
- Pour the cheeze sauce in and stir. It should start to thicken fairly quick. Once it coats the back of a spoon, turn off the heat. Serve with the chopped parsley.