Homemade Hamburger Helper
Created by QueenBea on January 15, 2024
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #42152
Ingredients
- 6 ounces dry elbow macaroni
- 1 liter mushroom or beef broth
- 1 tablespoon butter
- 1/2-pound ground beef
- 1 small onion, chopped
- 1 large clove garlic, minced
- 2 ounces white mushrooms, sliced
- 1/2 teaspoon paprika (regular or smoked)
- 1/4 teaspoon dried ground rosemary
- 3/4 cup of your favorite tomato pasta sauce (I use RAO’s)
- 1/4 cup cream cheese
- 2 tablespoons plain yogurt (I use Greek yogurt)
- Salt to taste
- Pepper to taste
- 1 cup shredded cheddar cheese, plus more to taste
- Fresh parsley, chopped (Optional)
How to Make
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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.
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Step 2: In a non-stick skillet, over medium heat, melt the butter.
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Step 3: Add the meat, onions, mushrooms, garlic, paprika, and rosemary, and cook until the meat is browned.
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Step 4: Add the tomato pasta sauce and simmer for 5 minutes.
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Step 5: Stir in the cream cheese and yogurt until well blended.
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Step 6: Taste and season with salt and pepper to taste.
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Step 7: Stir in the shredded cheese.
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Step 8: Sprinkle with chopped parsley if using.
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Step 9: Ladle into bowls and serve.
Nutritional Facts
- 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