I was recently invited to a potluck with an 80’s casserole theme. The first thing that came to mind was Hamburger Helper. I remember my mom would make it every so often when I was growing up and my sister and I gobbled it up! When I was a working mom there were definitely days when I needed something quick and tasty for dinner, with the least amount of effort required. Hamburger Helper to the rescue! I always made sure I had an emergency box of it in the pantry and a pound of ground beef in the freezer for those nights when I needed a quick meal on the table that my kids would eat without any complaints.
This homemade version is easy to make and tastes about a thousand times better than any of the stuff you get in the box. Since it is a vintage recipe, it does call for a can of cream of mushroom soup. Can you think of any recipe from the 80’s that didn’t have either a can of mushroom soup or ranch dressing in it? You can certainly leave out the soup if you want but I think it adds a lovely creaminess to the cheesy sauce.
In a mixing bowl, stir together the sauce ingredients; beef broth, chicken bouillon, Worcestershire, onion powder, garlic powder, dry mustard, and dried thyme. Set aside.
In a large skillet cook ground beef and diced onion over medium heat until beef is cooked through and onions are soft. Use a wooden spoon to break up the beef into crumbles as it cooks. Drain off excess fat. Season with salt and pepper, transfer seasoned beef to a plate and keep warm.
Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
While the noodles cook add butter to the skillet.
Add minced garlic and cook until fragrant, about 1 minute.
Stir in flour and whisk together with the butter. Cook over medium heat for about 2 minutes to cook off raw flour taste.
Add the reserved sauce mixture to the pan. Increase heat and bring to a simmer.
Reduce heat to low and add shredded cheddar cheese to the pan.
Stir until cheese is completely melted.
Add cream of mushroom soup, sliced mushrooms, and return cooked beef mixture to the skillet.
Stir to combine and continue to simmer over medium heat for about 10 minutes or until heated through and sauce thickens.
Add the beef sauce mixture to the cooked, drained noodles and stir to combine everything together.
Serve with a crisp green salad to round out the meal.
My family absolutely LOVES this recipe! I love how easy it is to make even though it’s made from scratch. These creamy, beefy noodles really hit the spot. It’s a tasty, inexpensive, filling meal that will leave everyone at the table smiling as they gobble up dinner.
I typically serve this meal with a salad tossed in a tangy Dijon Vinaigrette which contrasts nicely with the creaminess of the pasta. Learn how to Make a Quick & Easy Dijon Vinaigrette . It takes just a few quick minutes to make using common everyday ingredients you probably have on hand. It’s a healthy, easy to make, economical alternative to store bought bottled salad dressings, and tastes great!
A HUGE shout out to Stephanie at TheCozyCook.com for providing the inspiration for this fabulous recipe. Be sure to head over and check out her beautiful website! She has loads and loads of amazing recipes posted on her site that will seriously get your mouth watering! She has a cookbook you can order and she even offers a free meal plan to help you simplify meal planning. Be sure to tell her Nature Way Blog sent you when you stop by.
Homemade Hamburger Helper
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp flour
- 1 can Cream of Mushroom soup, optional
- 4 oz can of sliced mushrooms, drained
- 2 cups cheddar cheese, shredded
- 12 oz wide egg noodles, cooked according to package directions, and drained
For the sauce:
- 1 tsp chicken bouillon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp dried thyme
- 14Ā½ oz can beef broth
- 1 tsp Worcestershire sauce
- Ā½ cup heavy cream
Instructions
- In a mixing bowl, stir together the sauce ingredients; beef broth, chicken bouillon, Worcestershire, onion powder, garlic powder, dry mustard, and dried thyme. Set aside.
- In a large skillet cook ground beef and diced onion over medium heat until beef is cooked through and onions are soft. Use a wooden spoon to break up the beef into crumbles as it cooks. Drain off excess fat. Season with salt and pepper, transfer to a plate and keep warm.
- Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
- While the noodles cook add butter to the skillet.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in flour and whisk together with the butter. Cook over medium heat for about 2 minutes to cook off raw flour taste.
- Add the reserved sauce mixture to the pan. Increase heat and bring to a simmer.
- Add cream of mushroom soup and sliced mushrooms to the skillet. Stir to combine and continue to simmer over medium heat for about 10 minutes.
- Reduce heat to low and add shredded cheddar cheese to the pan. Stir until cheese is completely melted.
- Return the reserved cooked ground beef back to the pan and stir to combine and cook until everything is heated through.
- Add the beef mixture to the cooked, drained noodles and stir to combine everything together.
- Serve with a crisp green salad to round out the meal.
Did You Make This?
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