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As an avid cook, this is almost embarrassing, but my kids love Hamburger Helper. I don’t love Hamburger Helper. It tastes like cardboard and the ingredients list on the side of the box is enough to make you run away screaming. Who knows what that stuff is. A lot of preservatives, for one thing. There’s just nothing fresh about it. And it’s not as if you’re going through a drive-through window and picking up dinner. You still have to cook it. What makes Hamburger Helper so popular is how quick you can get it on the table and the standardization of the directions in every variety along with the cutting open of packets and throwing it in the pot. It requires little thinking, which is often what you need at the end of a long day when you’re tired and everyone is hungry.
But! I (and you) can still give the kids what they want and put a quick home-cooked meal on the table at the same time. Make your own helper! You can even make it in advance so it’s all pre-measured and ready to toss in the pot on busy nights. Just like store-bought helper, your homemade helper comes with standardized directions and “packets” to throw in the pot. Very little thinking required–but in this case, it’s much more fresh and you can feel a whole lot better about feeding it to your family.
Using actual packages of Hamburger Helper and cookbook comparisons for the types of varieties offered along with my own cooking common sense and experience, I’ve broken down some of the most popular Hamburger Helper varieties. I’m showcasing Chili Cheese here–see below for the demystification of a number of other popular flavors.
Hamburger Helper Basics: When creating your own helpers, keep in mind that most packages of Hamburger Helper include about 1 1/2 cups of pasta plus a packet of sauce seasonings, sometimes dried tomatoes, and sometimes a packet of dried cheese, depending on the variety. If there’s anything more disgusting than dried cheese, I don’t know what it is. Some varieties use rice or dried sliced potatoes instead of pasta. Whatever you’re using for the starch base in the dish–1 1/2 cups is a good rule of thumb when making homemade helpers (except for rice, which I think works better using only 1 cup). After browning and draining the ground beef (one pound), in the same skillet you add water and milk (usually about 3 cups total), seasonings, and simmer (usually about 12-20 minutes). Add cheese near the end for some varieties.
What you need to have onhand to create homemade helpers: Ground beef, various herbs and seasonings and other basic pantry items (such as sugar, salt, and corn starch), pasta, rice, potatoes, canned tomatoes, and cheese. (You can buy large bags of pre-shredded cheeses to shortcut this step, or buy blocks of cheese and pre-shred it yourself.) Some varieties also call for Fritos or nacho chips, and most call for milk because it makes a creamier sauce. (Out of fresh milk sometimes? Keep dry milk in your pantry.) I always keep a large box of dry milk in my pantry so that I’m never out of milk.
You can also freeze milk, but you can keep far more milk onhand if you make dry milk a basic pantry item. It works just fine for baking and cooking, and is even pretty good for drinking. (For drinking, dry milk tastes better if you reconstitute it then refrigerate it overnight before using. For baking and cooking, it doesn’t matter. Just reconstitute what you need and use immediately.)
The chili cheese variety (a “pasta and cheesy sauce mix”) includes elbow macaroni, chili powder, paprika, salt, garlic, corn starch, sugar, and dried cheese along with other fun stuff like preservatives and FOUR types of food colorings.
In homemade helper, you cut out the dried cheese, preservatives, and food colorings combined with the seasonings in the store-bought sauce packet. That’s the store-bought Chili Cheese Hamburger Helper packet dumped out in the white bowl in this picture:
To the store-bought helper, you add a pound of ground beef, water, and milk. It goes on the dinner table in 30 minutes.
Here’s your Homemade Chili Cheese Hamburger Helper–pre-measured pasta and your own sauce packet.
You add a pound of ground beef, water, milk, and (real!) cheese. It hits the dinner table in 30 minutes, just like the store-bought version, only better.
I’m replicating store-bought Hamburger Helper in homemade form so I’m including the sugar and salt here. (Why do you think kids like this stuff?!) You can use the sugar and salt as measured here (or in reduced measures) in your own helpers, or leave it out entirely, as per your own preferences.
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How to make Homemade Chili Cheese Hamburger Helper:
1 pound ground beef
1 cup hot water
2 cups milk
1 1/2 cups elbow macaroni
1 tablespoon corn starch
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup cheddar cheese, shredded
Brown ground beef in a large skillet; drain.
Add hot water….
….milk….
….pasta….
….and your homemade sauce packet (corn starch, chili powder, garlic powder, salt, sugar, and paprika).
Bring to a boil.
Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.
In the last few minutes of cook time, stir in the cheese; cover the pot again for the final few minutes of cook time.
When the pasta is tender and the cheese is melted, turn off heat and uncover. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.
You can make your Homemade Hamburger Helper in advance by pre-measuring the pasta. Place in a sandwich-size baggie. Snack-size baggies are perfect for the sauce mix. The measured pasta can be used in a number of Hamburger Helper varieties. Just label the sauce mix so you’ll know what you’re picking up then grab whichever bag of pasta you need. For the cheese, you can pre-measure your shredded cheese, or just measure it as you need it.
Here’s how to put together several popular varieties and your standardized directions. Have a big family (or just big eaters)? Double or triple the recipe and use a big pot! Note: These are not amazingly inventive gourmet meals. But they are homemade lifesavers for busy days.
Step One: Brown and drain one pound of ground beef.
Step Two: Add 3 cups of liquid (water and/or milk) along with your 1 1/2 cups of pasta, sliced potatoes*, or rice (use only 1 cup of rice), the sauce packet, and sometimes tomatoes. Simmer covered. The simmer time will be approximately 12-20 minutes for most varieties. If cheese is used, stir it in during the last few minutes of cook time and put the cover back on the pot.
Step Three: Turn off heat and uncover. (Some varieties have cheese tossed on as a topping at the end instead of or in addition to being mixed in.) Let stand to thicken at least 5 minutes before serving.
*When using potatoes, slice the potatoes very thinly, like very thin potato chips. (If you find that difficult or annoying, you could finely dice the potatoes instead.) Add cook time if necessary, till the potatoes are tender. Some varieties use shredded potatoes. To save time on busy nights, you can slice, dice, or shred potatoes in advance in pre-measured quantities and freeze. Then all you have to do is take out your bag of potatoes and drop them in the skillet. (To freeze potatoes–slice, dice, or shred then blanch for about two minutes in boiling water. Drain and cool then freeze. You can also dehydrate sliced or shredded potatoes for homemade helpers.) Note: There’s a good suggestion in the comments about keeping store-bought frozen potatoes onhand as a shortcut for homemade helpers!
A number of varieties require tomatoes. (Store-bought Hamburger Helper uses dried tomatoes.) Use canned stewed or diced tomatoes for homemade helper, reducing the hot water by 1/4 cup because you’re also adding some liquid along with the tomatoes. (I use my own home-canned tomatoes.)
Feeling frisky? Use add-ins anytime you feel like taking an extra few seconds. A cup of pinto or red beans works great in chili mac, for example. Chopped peppers also work well in many varieties, as do all sorts of other vegetables. As a rule of thumb, use one cup for your add-in (if using multiple add-ins, combine them to add up to one cup). You can use more than a cup, of course, though keep in mind that you may overwhelm the dish if you use too much. When using add-ins like mushrooms, onions, peppers, etc, either saute them first separately or put them in as you brown the ground beef to saute them. Like heat? Add some ground cayenne pepper or crushed red pepper flakes to any variety for a spicier version.
In the case of stroganoff, an add-in of 1 cup of sliced fresh mushrooms is suggested. You can make stroganoff without mushrooms, but it’s just not the same. Store-bought Hamburger Helper uses dried mushrooms in their stroganoffs. If you can get your hands on some dried mushrooms, add a teaspoon (to the sauce packet) in place of the sliced, fresh mushrooms. But really. Use the fresh. It’ll only take a few minutes to prepare them, not adding much to your effort. You can even buy pre-sliced mushrooms if you prefer.
Once you get the hang of the basic principles, you can make any kind of helper you want! As you try any of these for the first time, choose an evening when you have time and add the sauce ingredients (except for the corn starch) sparingly. Taste test while you’re cooking to adjust the seasonings to your own preferences. These measurements are suggestions to get you started. Once you know how you like it, make up your own sauce packets for future use.
Chili Mac: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups elbow macaroni, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup cheddar or jack cheese, shredded, near the end.
Lasagna: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups either lasagna broken into small pieces or small egg noodles, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup mozzarella, shredded, near the end, then sprinkle the top with parmesan cheese during the 5-minute standing period.
Cheesy Beef Taco: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end, then top with another 1/2 cup cheddar plus 1 cup of Fritos during the 5-minute standing period.
Beef Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.
Potato Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups very thinly sliced or diced potatoes, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.
Salisbury: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, and a dash of Worcestershire sauce.
Cheesy Italian Shells: Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 1/2 cups small pasta shells, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar, shredded, near the end.
Cheesy Jambalaya: Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons chili powder, 1 teaspoon basil, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end.
(Added 01/15/10) I’ve had several requests for Cheeseburger Macaroni. The way I figure out how to do these is by studying the side of the box then experimenting on my own. Paprika is the “secret” ingredient to get the flavor right with this one, and heavier on the milk than water for a creamy texture.
Cheeseburger Macaroni: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups elbow macaroni, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end. (You can toss a 1/2 cup cheddar on top at the end, too, if you want. We’re going for cheesy here!)
Homemade Lasagna Hamburger Helper.
(One of our favorites around here.)
Notice how similar the recipes are? Hamburger Helper is like a template. (This is how Betty Crocker churns out a zillion varieties.) You plug in more or less milk to control the creaminess, a certain type of pasta (or rice or potatoes), sometimes tomatoes, certain herbs/seasonings, and more or less (or no) cheese. You can make a homemade helper for any variety of Hamburger Helper that appeals to you–invent your own! Put labelled sauce packets for your family’s favorite “helpers” away in your pantry for busy days (add a little 3×5 card with directions for the water, milk, cheese, etc, per variety) and you’ll never go hungry again. (Cue the Gone with the Wind music.) When you’re tired, everybody’s hungry, and you need dinner that won’t make you think hard, grab your sauce packet and your bag of pasta (or rice or potatoes) with your little cheater 3×5 card and you’re set.
Real dinner. Real easy. Really in 30 minutes!
*Keep homemade cornbread mix and homemade biscuit mix onhand and have fresh bread fast, too.
See this post at Farm Bell Recipes and save it to your recipe box.
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I cook from scratch.
Thanks for the recipes!
~~HUGS~~
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Also – for those not interested in blanching and freezing shredded potatoes, there are frozen shredded potatoes with no added chemical surprises in your grocer’s freezer. Sure they’ll cost way more than regular potatoes, but if time is money they might be worth it to you…
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I might give your version a try.
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We salute you, anyone that has ever read what is inside those boxes of the “helper” products, YUK. I would eat our dog’s food.
These recipes are wonderful, and who doesent like to have recipes for comfort food that can be put together in a short amount of time
how about how about we call these recipes– “Suzanne’s Saucy snd Savory Skillet Suppers”!!. —I like it!
It is 2 degrees here this morning and going to be very cold today, I think one of these will be nice for supper tonight. Thank you.
JO
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Thank you, Suzanne!
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Happy Sunday to you!!!!
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Thanks for breaking down the recipes for all the flavors! They’ll really come in handy!
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So I always made very quickly for the kids hamburger stroganoff…very easy from scratch…
also…made SOS for my husband when he would get lonely for the foods from Air Force days….you soldiers will remember that…LOL
We never did like the taste of the hamburger helper stroganoff…but will try your version…thanks..
I saute mushrooms,(buy extra when on sale), measure and freeze to grab for recipes and they thaw with a stir in the dish…
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I add unsalted beef bouillion granules to my hamburger stroganoff…just to beef up the flavor somewhat…I guess you could add it to the mix? What do you think?
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Seriously, Suzanne…I know you are terribly busy with all you do for us here everyday but you should consider writing a cookbook. You have tremendous recipes (I’ve tried many of them!) and with your talent for writing and photography joined with your culinary talents, I can see an extremely marketable book. I would buy it in a heartbeat for a good deal of money and I bet a lot of these women who read this blog would also.
Right now, my next project is a baby shower for my daughter…she has a 12 yr old, a 2 yr old and is expecting our new little girl in late February or early March. Any thoughts on that? I’ve never done a shower before.
Have a beautiful day and thank you again for the homemade helpers.
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Thanks for the suggestion. I’m adding dried milk to my grocery list today!
Susan
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I think we’ll have the lasagna version tonight, lol. Thanks, Suzanne!
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Carol
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I just brown a pound of hamburger with a chopped onion and atablespoon of chopped garlic, drain, add 1 1/2 cup macaroni, 1 cup half and half, 1 cup milk, 1 can tomato soup, 1 can mushroom soup, simmer until done. Incororate velvetta or cheddar cheese until melted.
I like to bake mine for a bit to get the crispy edges.
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This is SUCH a help to my family and me…you have no idea!!! I have 4 boys ages 14, 12, 9 and 6 and ALL in various activities in the evenings(football, baseball, practices, etc…!)…sometimes just finding SOMETHING to eat in a hurry is nearly impossible…this is going to help immensly (sp?)!!!
Again…thank YOU for sharing your tips, hints and homemaking talents!!!
Sandi
Blue Springs, MO
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I make a recipe very similar to Mary K’s (just above) and add about 4 torn up slices of American Cheese (the single slice type cheese). I know it’s not as good as “real” cheese, but if you’re in a hurry it works great and tastes good.
It’s so snowy, windy and frigid here in upstate NY today that church was cancelled! Now that doesn’t happen very often. It’s a good day to stay inside and do “warm” things (like cooking)
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Am sure thinking this will be a welcome addition to the pantry for the tired college kid and her BF when they come in from a long school day … they always seem to have classes right across lunch hour or need something to eat after night classes. Sometimes what I’ve fixed isn’t appealing enough for the comfort food need and HH is much the comfort food in one quick fix!
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Now you’ve got me inspired to do this and have it in my pantry for those busy nights.
This is one reason why I love you.
(and no, I don’t mean that in a weird way 
)
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Thank you so much for providing a homemade recipe for HH. I get to jog down memory lane, but in a grown up healthy way. I put it on the menu for this week.
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Doing this rinses away a lot of grease and will reduce the fat content from 15% to about 7% and 20% to about 10%.
15% and 20% hamburger is about $1 less per pound than the leaner 7% or 10% hamburger.
Diabetic education class also said that you can half the salt content on “solid” canned vegetables (i.e.-corn, peas, beans) by emptying can into colander and rinsing for 3 minutes.
Vanessa
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By the way, another huge THANK YOU for your Condensed Cream Soup Mix! This has become a well-used staple in my kitchen.
Looking forward to what comes out of your lab … er … kitchen next!
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Beth aka oneoldgoat
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I’m going to make Grandmother bread this week for the first time, I am excited! I have made bread before, but it was in my aunt’s bread maker that she never used.
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Dede
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I have a kid that would live on HH if I would buy it!
I have a recipe for different flavored Rice-a-Roni type mixes. Let me know if you’re interested.
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Kelly
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Really, truly, I don’t know what I’d do without you.
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Thanks
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My husband was laid off mid-December and I have been on a tear to figure out how we can eat easily and inexpensively as possible while we figure out what is next for us. I am NOT a cook by any means and I need easy and tasty meals to make that are affordable. I came to your blog tonight and VIOLA! You have given me a valuable resource. Thank you so much. I will be gathering supplies to stock my pantry for the above recipes. I will substitute ground turkey (as I don’t care to eat beef) but I feel that I have found recipes that I will use for years to come (not just during this tough time).
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(found your site on “stumble”..happy happy joy joy!)
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I have been a reader of your blog for sometime, but since I’ve started cooking, my interested in your website has gone up exponentially! THANK YOU THANK YOU THANK YOU! I can’t wait to try more of your recipes!!!!
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Thank you so much!
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I love this!
Ouida Gabriel
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Do you have one for the “4 Cheese Manicotti” one?
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Love your post! I am wondering if you can figure out the spices / cheeses for Cheddar Cheese Melt flavor? I have decoded the following possible “real” ingredients from the box:
Ricotta cheese, dried
Cheddar cheese, dried
Spice
Onion Powder
Garlic Powder
Blue cheese, dried
Soy Sauce
Beef stock
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Louise
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Thanks again!
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I also love to cook, and I cook/bake everything from scratch, so when I read the first line of this post I knew I found the right person! Thanks for figuring out the formulas for all the mixes. No more paying $3 for a cup of pasta and salty “seasonings”!! I found this page through Google, so I haven’t looked around at the rest of this site yet, I will definitely be checking out the rest of your blog!
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Thanks
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Shelley, I haven’t tried to make the cheesy enchilada, but I’d start with the cheesy beef taco recipe I have in the post to adapt for that. (I guarantee they are very similar!)
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Thanks
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I’m pregnant and trying to make ahead as much as I can so that the first couple weeks/months with the new baby will be easier. So I’m looking forward to making some of each type!
PS – Do you think using canned potatoes would work instead of using fresh or dehydrated? Thanks!!!
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This afternoon I made your cheeseburger mac version with lean grass-fed local beef, whole wheat elbows, and reduced the salt and sugar by 1/2. It was really good, and had all the nostalgia I was looking for
Thanks!
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I have a question though. I find these recipes to be a bit bland. Do you have any ideas on how to kick up the flavour a bit? I’ve tried more of the spices and adding things like Worcestershire sauce where appropriate. My other thoughts, that I’ve not tried are dijon mustard or even dry mustard powder. I had been skipping the salt and sugar. Maybe I shouldn’t do that? Any ideas?
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Thanks a bunch!
TKP
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http://chickensintheroad.com/cooking/how-to-make-the-cheesiest-macaroni-cheese/
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We’re in the process of selling our home and moving, and, with a toddler to care for, there just isn’t a lot of time left over for cooking. I needed something quick that wasn’t full of additives, and I found your fabulous idea!
I see that there is another vegetarian here, who suggested lentils. I will have to try that! I usually add either black beans or kidney beans to recipes that call for ground beef, and navy or canellini beans in the place or ground chicken.
I am vegetarian, but my husband is not, and my toddler will eat, but does not love, meat. So there is something here for all of us. :-)
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I used whole wheat pasta and ground turkey (no beef for me) and it turned out great. The water was absorbed pretty fast and it got thick before the noodles were fully cooked, so I added a little extra liquid, yummm!
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My husband, who’s diabetic, loves Hamburger Helper. I’d rather eat the box it came in! The cardboard would both taste better and be more nutritious.
You have made homemade helper easy for me, though I am (gasp) going to use the powdered cheese that came with the macaroni… at least this time.
He will be /so/ happy! He gets his helper and I get to know that I’ve put a meal in front of him that’s not full of salt and sugar!
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I am having a link party featuring mixes you can make yourself. I would love it if you would link up this recipe. Thanks again for a great recipe.
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2 lb. ground beef
2 cups cooked cracked wheat
Mix well; this makes 6 cups, or a substitute for 3 lbs. ground beef.
Every 2 cups of this mix is like using 1 lb. of ground beef. We freeze it in 2 cup increments.
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Question regarding the Potato Stroganoff – when do you add the sour cream? When you add the milk/water or at the end like most traditional stroganoff recipes?
Can’t wait to try some of your versions!
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I would be extremely interested in any updates on this blog like new flavors that have been created/discovered. Cheesy Enchilada is also my favorite and that is because of the mysterious white(BUT DELICIOUS) topping. What is it? Also, if you have any other ideas for “meal kits” that I can make outside of the HH realm, I would be very appreciative!
Found you on google and I can tell that you rock! -Katie
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