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Healthier Homemade One Pot Hamburger Helper. Swapping the boxed stuff out and making everyone’s childhood dinner completely homemade, and healthier too. Plus so much tastier! Think of this hamburger helper as the tastier, creamier version of what you’d eat as a kid. It’s made with ground beef, seasonings, pasta, and a little shredded zucchini too (for added veggies). Comfort food at its best, this recipe is sure to become a family favorite.
I didn’t grow up eating hamburger helper, neither did my brothers. But for whatever reason, this has been a recipe I wanted to try and recreate for a while now. Ever since my older brother mentioned the idea to me a year or so ago it’s been on my “to make” list.
Not going to lie, it’s obviously not my usual kind of recipe, as I tend to sway towards recipes with a bit more color. But something about recreating this in a healthier, tastier, way really excited me.
So while it may have taken me over a year to finally test this out and share, the day is here. And I’m excited because this really is that perfect early fall, September dinner.
The idea
So as I said, my brother had mentioned creating a recipe for homemade (not boxed) hamburger helper. He said that if I could make it like the boxed stuff, but with a creamier texture, and a little more depth of flavor, that it would be, “SO GOOD”.
I wasn’t excited at first, but then I started to think about the upgrades I could make. I wondered, “could I make it healthier, but still creamy? Could we add a little flavor, but still keep it classic? And could I make it all in one pot just like the box?”.
All of the challenges started to excite me, so I figured if I could get each one checked off, then I would have a great recipe!
This is a one pot dinner, so the details are simple
First of all, find yourself a nice big pot or braiser to cook this in. I love this one and think it’s the perfect size for this recipe.
Now, starting cooking! Simply add the beef and onion to your pot and brown it all over, add in some spices, and then the pasta. And next? The ingredient that adds a little health to the recipe…a bit of shredded zucchini.
I love adding shredded zucchini to pasta dishes like this. Not only does the zucchini incorporate a vegetable into the recipe, but it also adds moisture and creates an even creamier sauce.
Finish it up
Once the pasta and zucchini are both added, pour over the broth and milk. Add a squeeze of ketchup (sounds weird, but trust me), then cook everything together until that pasta is al dente.
It’s important to stir the pasta frequently to ensure that nothing is sticking. But other than that, everything is EASY.
The final step is to stir in a handful of cheddar cheese. Serve up the hamburger helper topped with fresh parsley (it needs a little color!) and enjoy!
As I always like to say – homemade is best!
Excited to have this recipe in my back pocket for cozy fall and winter dinners to come. And Creighton’s verdict? He loved every bite. He said, “how could someone not love this? It’s basically mac and cheese with meat…and it’s delicious”.
So there ya go! He doesn’t lie.
What is a good substitute the hamburger?
You can use ground turkey or ground chicken if you prefer.
Can you make this gluten-free?
Yes, you can use gluten-free pasta.
Looking for other easy family dinners? Here are a few ideas:
Broccoli Cheddar Chicken and Rice Casserole
One Pan Autumn Chicken and Wild Rice Casserole
Easy Southern Style Baked Mac and Cheese
Pumpkin Cheese Stuffed Pasta Bolognese Bake
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this Healthier Homemade One Pot Hamburger Helper, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthier Homemade One Pot Hamburger Helper
Servings: 6
Calories Per Serving: 675 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- kosher salt and black pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pound short cut pasta
- 1 zucchini, grated (about 1 cup grated)
- 2 cups low sodium beef broth
- 1 1/2 cups milk (use what you drink)
- 1 1/2-2 cups shredded cheddar cheese
- 1 tablespoon ketchup
- fresh parsley, for serving
Instructions
- 1. In a large pot set over medium hight heat, add the olive oil, onion and beef. Season with salt and pepper. Cook until brown all over, breaking up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and garlic powder, cook another minute.2. Add the pasta and zucchini and toss to coat, then pour in the broth and milk. Add the ketchup and stir to combine. Season with salt. 3. Bring to a gentle boil over medium high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often. 4. Stir in the cheese and cook another few minutes until very creamy. 5. Divide the pasta among bowls and top with fresh parsley. Enjoy!
This post was originally published on September 9, 2021
I am so happy you decided to make a homeade version of this. I loved this as a kid and now I want it to be able to still have it without the junk!
I made this a couple years ago and was slightly saddened by the lack of flavor the first time. Tried it again and adjusted and we LOVED IT.
I ended up adding about an extra cup of broth id say… just to cover the noodles in the pot and cooked little longer than 8 minutes and I also added a good amount (2 tbs ish) of worcheshire sauce. It came out full of flavor.
Hey Kaitlin,
Wonderful! I appreciate you making this recipe and your comment, so glad it was enjoyed!🍀
We have been making this every week for a few years now. It’s the perfect hidden veggie pasta for my toddler.
Hey Corey,
Awesome! Love to hear this recipe is always enjoyed, I appreciate you making it so often!
Have a wonderful day!
No flavor whatsoever… Total dud of a recipe.
Hi Sue,
Very sorry to hear you felt this way, please let me know if there is anything that I can help with!
Liked this, but it may need a few tweaks. Had to increase the liquid (mostly broth) to cover the pasta. Also could benefit from a bit of dijon or worcestershire or sriracha to give it a little more bite. Even with the extra liquid I added, it didn’t turn out nearly as soupy or creamy as the photos above. Maybe a splash of heavy cream or a chunk of cream cheese at the end? But overall, a very good base to build on.
Hey Matteo,
Thank you so much for giving this recipe a try and sharing your notes! I hope you’ll give it another try!
Thanks for the Dijon and Worcestershire reccs. I added those and more beef bouillon and it was way flavorful! Delicious.
Made this tonight and it was a family hit. Tasty, quick, and one pot. This will be on the rotation for family dinners. I love how it’s an elevated hamburger helper. We subbed in dairy free cheese and gluten free noodles. So good, thanks!
Hey Lauren,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Enjoy your Wednesday!
Thank you!
I ran out of beef broth and subbed chicken. Less depth of flavor obviously, but what a fantastic recipe! I cooked the pasta for longer than 8 minutes as the liquid still needed to thicken up and the pasta was still needing to absorb. Keep an eye on it and trust your instincts.
I really appreciated that this thickened up BEAUTIFULLY, and not left a runny sauce like so many others I’ve tried. Thanks for this, definitely saving in my box!
Love to hear this, Ingrid! Thanks so much for making this recipe and your feedback! Have a great Tuesday!
Can you sub evaporated milk for the milk part of the recipe?
Hey Megan,
So sorry, I have not tested that, so I wouldn’t recommend it.
Please let me know if I can help in any other way!
Hi Megan!
I did this with part regular milk (2%) and part evaporated milk (I didn’t have enough 2% and just “winged it”). Turned out great and I really liked the slightly nutty flavor evap. milk gives it! If you want to use only evaporated milk for this recipe, use 3/4 c. evap. milk and 3/4 c. water. Good to go!
So easy and delicious! Thank you
Hey Marion,
Happy Sunday! Thanks a bunch for making this recipe and taking the time to comment. So glad it was a winner!
The grandkids LOVE this recipe. Our oldest makes it herself and I love the help in the kitchen!
Hey Ash,
Happy Sunday! Thanks a bunch for making this recipe and taking the time to comment. So glad it was a winner!
I’ve made this over and over again – so easy and delicious! Have made with ground chicken and ground chicken and elbow macaroni. 10/10
Hey Evelyn,
Happy Monday! Thrilled to hear this recipe was a hit, thanks for making it and your comment!