Homemade Hamburger Helper
"This recipe always gets gobbled up here, our grandkids just love it and request it all the time. It is easy quick and easy to put together, so, perfect for a busy weeknight dinner or lunch. I mix in 1/2 a cup of shredded cheddar cheese just before serving it and I put more in a bowl on the side so everyone can add as much as they want to their serving. This can easily be made gluten-free by using gluten free elbow macaroni noodles. If you have leftovers, add a bit of milk to it before re-heating it as it absorbs all the juices as it sits, so it dries up a bit."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (548.2 g)
- Calories 548.8
- Total Fat - 25.3 g
- Saturated Fat - 12 g
- Cholesterol - 99.6 mg
- Sodium - 1364.6 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 4.9 g
- Sugars - 6.5 g
- Protein - 40.5 g
- Calcium - 419.6 mg
- Iron - 3.8 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring the broth to a boil over medium-high heat and add macaroni noodles. Cook according to package directions. Drain and set aside.
Step 2
In a non-stick skillet, over medium heat, melt the butter.
Step 3
Add the meat, onions, mushrooms, garlic, paprika, and rosemary, and cook until the meat is browned.
Step 4
Add the tomato pasta sauce and simmer for 5 minutes.
Step 5
Stir in the cream cheese and yogurt until well blended.
Step 6
Taste and season with salt and pepper to taste.
Step 7
Stir in the shredded cheese.
Step 8
Sprinkle with chopped parsley if using.
Step 9
Ladle into bowls and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
