Homemade hamburger helper lasagna is packed full of real tomato and herbs, nutrient rich stock, 100% real shredded cheese and ground beef. A one-pan dinner-time staple, but with better nutritional value- done in 30 minutes!
The funny thing about Homemade Hamburger Helper, is that it's just as easy as the boxed dinner. Which leads me to question, why it needed to be packaged up in the first place? (Ingredient list here.)
Making it homemade means that you get to avoid a lot of unwanted ingredients.
The six basic steps to making Homemade Hamburger Helper are almost identical to the boxed version.
how to make hamburger helper lasagna
Start by browning the ground beef in a large skillet. This recipe calls for one pound of ground beef. (Sometimes I use half a pound, or increase it to a pound and a half, depending on my family's needs. Doing so doesn't affect the sauce consistency.)
Once the hamburger is browned and cooked, add the chicken stock, (here's instructions on how to make and can your own chicken stock), spices and tomato paste.
Mafalda pasta is the kind that resembles the original boxed brand. If you can't find mafalda, you can use regular lasagna noodles, broken into 2 inch pieces, or make your own pasta shapes with homemade pasta dough.
Bring the mixture to a boil on medium high heat and simmer for 5 minutes.
Reduce heat to low, and add the milk and pasta.
Simmer for about 7-8 minutes, until noodles are al dente. Don't overcook them, as they can get mushy in the sauce. (If you've used broken lasagna noodles, they'll take a bit longer; refer to the box instructions for al dente time.)
Once they've reached al dente, remove the pan from the heat. Sprinkle in the shredded cheese and gently stir throughout, letting it melt completely.
Enjoy a classic comfort food, knowing you're using real, whole ingredients.
{"type":"block","srcClientIds":["56530d45-edeb-4f20-b25f-9f78856e213b"],"srcRootClientId":""}
Hamburger Helper Lasagna
Ingredients
- ½ lb ground beef
- 2 cups chicken stock
- 3 oz tomato paste
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp sugar
- 2 cups milk
- 2 ½ cups dry uncooked mafalda pasta or broken up lasagna pasta pieces
- ¼ cup cheddar cheese shredded off block, not pre shredded
- ¼ cup Parmesan, Monterey jack, or mozzarella cheese shredded off block, not pre shredded
- salt and pepper to taste see recipe notes below on salt
Instructions
- In a deep skillet: sauté ground beef (½ lb.) on medium high heat until browned. Drain grease if necessary.
- To the same pan, still on medium high heat: pour in the chicken stock (2 cups), tomato paste (3 oz. or half of a small can), onion powder (1 tsp.), garlic powder (½ tsp.), dried oregano (1 tsp.), dried basil (1 tsp.) sugar (½ tsp.), and salt (½ tsp.-see note on salt) and pinch of pepper to taste.
- Stir broth, tomato paste and seasonings until well blended and increase heat to high for 5 minutes until the liquid has reduced by almost half.
- Reduce heat to low, and temporarily remove the pan from the burner to stop the simmer. Add the dry, uncooked Mafalda pasta (2 ½ cups), give a slight stir, followed by 2 cups milk. Do not overcook it, and do not use higher than medium low heat, as this can curdle the milk.
- Once the milk has been added, give a quick stir and return the skillet to the burner.
- Simmer, covered, on low heat about 6-7 minutes for al dente, or according to pasta package time. (See note on pasta cooking time.)
- When the pasta is done, remove lid and skillet from heat. Stir in shredded cheese (½ cup total- a blend of cheddar and Parmesan, mozzarella or Monterey jack) until melted.
- Serve immediately, and enjoy.
Notes
- Any pasta shape can be used, but Mafalda is the pasta that the boxed Hamburger Helper Lasagna uses.
- Breaking regular lasagna sheets into 1 inch pieces resembles the pasta also, but note that the cooking time might longer. Refer to package to determine the cooking time for your pasta of choice.
- Aim for al dente, as pasta will continue to soften in the sauce due to residual heat and moisture.
- Chicken stock often has much less (if any) salt/sodium than chicken broth. They can be used interchangeably, but taste test before adding salt, especially if you are using broth- you may not need any, or not as much.
- Ground beef can be adjusted from anywhere between one half pound to 1 pound.
- Recipe can be doubled.
- While boiling the stock, tomato paste and spices on medium-high/high heat, the liquid level will reduce and condense; this is normal and necessary to concentrate the flavors.
- Use any blend of cheddar, Monterrey Jack, mozzarella, or like cheese to a combined total of ½ cup shredded cheese.
- Before adding milk and uncooked pasta, remove the pan from the burner surface to avoid instantly boiling the milk. Stir in the pasta first (this automatically reduces the temperature), then stir in the milk. This way, the milk gradually comes to a simmer as you return the skillet to burner to simmer on medium low until pasta is al dente.
Nutrition
Pandora1230
Looks fabulous and I will be making it later this week. However, I am sad that there is no retailer in the whole state who carries Mafalda. I really want to try that shape! I love one-pot meals that makes a fair amount. Leftovers are great and I also love throwing some in the freezer for a quick lunch.
Erin
Hi! That's a bummer you can't find Mafalda, but the next best thing is to buy regular lasagna pasta (with the wavy edges) and break them into pieces. They'll likely need to cook a little bit longer, as they are thicker 🙂
Ann
Thanks for sharing this recipe. It was really good. Definitely better than the box hamburger helper lasagna. Might add mushrooms to it next time. I like that it was a one pan meal. Will be making it again.
Erin
Ann, I'm glad you liked it! Mushrooms would be good. I also love that it's one pan, especially on busy nights. Thank you for posting!
Lindsay
Followed the recipe exactly, only adding milk off heat slowly, then simmered low. The milk curdled and the pasta noodles needed much longer to cook. Next time, I will just add some heavy cream and cook the pasta separately. The flavors were good.
Erin
Hi Lindsay! Just be sure to reference the package directions on your box of mafalda (the time can vary depending on the brand; and if you use broken lasagna pasta, it usually takes much longer than mafalda). As far as the milk goes, it doesn't like immediate high heat, so if your low simmer was too hot- you might want to lower it next time. Here is a quick but helpful article on preventing milk from curdling when you heat it. If you try it again, let me know how it goes! It's a great back-pocket dinner recipe to have on hand.
Lindsay
Thanks. I am definitely going to try again because my kids loved it! I think you're right about the burner. Even though it was turned down to the lowest setting, it's a big burner and probably got too hot. Also, I can't find mafalda pasta at our store, so I used rotini. I bet that was part of the problem. That's definitely good to know that a substitute pasta will take much longer to cook. It even took longer than the package recommended, which surprised me.
Erin
Real quick (I left a LONG comment on your last one) but, if I don't remove my pan from the burner when I add it, my milk can separate too if my burner is not too low. Also good point on the large size burner-maybe the smaller one... or a heavier skillet if you have one?
Lindsay
I made the recipe again tonight. After reading the article you provided (thank you again), I pre-cooked the pasta to al dente. I then added half a cup of heavy cream instead of 2 cups of milk, off heat. When that was combined, I added the cooked pasta. It worked out well without risking the sauce separating--just didn't want to risk it! Thank you again for the flavorful recipe! We will use it for years!
Erin
Hi Lindsay! Nice to hear from you. I love that you and your family love this recipe, and I'm glad you left an update for us 🙂 Good swap on the cream/milk since you cooked the pasta separately. If that works for you and you're more comfortable with that then that's great. I have to say though, one of my personal favorite things about this recipe is it's simplicity and lack of extra dishes. I TOTALLY understand what a bummer it is when the milk doesn't cooperate, but I KNOW you can get a feel for it if you want to try it again. Keep in mind, on the lowest simmer the noodles will cook in the sauce, they'll just take a few minutes longer. When you added the milk last time, did you pull it off the heat first? I find that removing it from the direct heat (you'll see the simmering bubbles immediately stop) and adding the milk so it doesn't totally shock it-you might even stir in the shredded cheese first, off the burner, to further cool the liquid-and then add the milk and dry pasta, stir, return to the burner on the lowest setting, uncovered also. If not, I'm glad you are making it and thank you for allowing me to share this family favorite recipe with you!
Kristina
This was very yummy. We had zero leftovers! Thank you!
Erin
Kristina, I'm so glad you all liked it!
Melissa
Hi! I found your recipe on Pinterest and made it last night. I had to make some adjustments but it still turned out excellent! I didn't use milk, since I don't drink milk and never have any on hand - I just used 2 more cups of broth. I made my chicken broth with 2tsp of chicken Knorr and 2tsps of chicken-tomato Knorr in 4cups of water. I also sautéed 1 cup diced red onion and 3 cloves fresh garlic. I added 1 tsp Worcheshire to ground beef as it was browning. I omitted the oregano, basil and sugar - and used cayenne, paprika, and Mrs Dash Onion/Garlic blend instead. Everything else I followed exactly and it came out so yummy - creamy, cheesy and so full of flavor. I will be repeating this recipe forever. Thank you!
Erin
That's great Melissa! Good thinking on the milk and broth substitutions! The nice thing about this recipe is that it's flexible-like what you did with the spices. Sounds yummy! And thanks for taking the time to comment 🙂
Melissa
Just an update to tell you I made it as written this time - except still substituting the milk for broth and I used mozzarella and parm for the cheese. Perfection! Your recipe is truly versatile. Side note: there’s been zero leftovers both times! Thanks again
Erin
Melissa! I'm so glad! And I appreciate the update, and the fact that you tried it again, that's awesome 🙂 Thanks so much, and take care.
Mom of many
@erin I can’t wait to try this recipe! I have a large family of 10 and can I hardly ever find healthy recipes like yours for large family’s.. thanks a bunch for sharing:)
Erin
Thanks so much! Sometimes I double it, if I've got extra people 😉
Blaky
Hi! Looking to make this tonight, but nervous about so much tomatoes paste. Other recipes use marinara, so a little less potent. I quadruple the batch when making homemade helper. Lasts a few nights. The idea of 12oz tomato paste sounds intense! The reason I want to go with this recipe is there's no chopping. Happy to just use prepared spices. But all that Tom paste is concerning...seems super acidy.
Erin
Hi Blaky! The recipe calls for 3 ounces of tomato paste 🙂
Erin
Yep, so it's not 12 oz of tomato paste, don't worry. The recipe calls for 3 ounces. Please feel free to let me know if the recipe card doesn't display 3 ounces! But if there's any confusion... it's 3 ounces, not 12 🙂 If you'd like to email me I'd love to help! I want to make sure you're loving the recipe and the result so if there's anything I can do to help or clarify the directions lets get in touch!. Thanks so much for your interest in the recipe 😉
Mandy
It turned out delicious. No issues with the liquids.
Erin
Mandy! Thank you. I'm glad you didn't have an issue with it 🙂 Thanks so much for your comment, and 5 stars I really appreciate that!
Blaky
Mandy, was the the acidity of the tomato really potent due to so much tomato paste? Recipe looks good, but I'm hestlitant to use so much paste... thanks!
Steph
Soupy mess. I’m sure the theory is good but perhaps 8 cups of liquid is too much. I did a slurry, added more pasta... nope just soup so out it went. Loved the combo of flavors listed and the thought of a one pan meal.
Erin
Hi Steph, thanks for your comment! Sorry to hear it didn't work out for you. Did you add the noodles dry? Because, if you try to boil them in water first, it's going to leave a whole mess of liquid behind that won't soak into anything. Other than that, I think maybe it's possible that the stock wasn't given enough time to reduce, that's a crucial step so that that the volume of liquid IS smaller, because, you're right 8 cups of liquid is a lot. That being said, this feeds a family of 6 with leftovers, so it is necessary to account for all that pasta, ground beef and to make the cheese sauce. I have cut the entire recipe in half, as I'm hearing that people feel it's just a lot of liquid, and not every household needs a huge pot of this. It's my families typical measurements, but there are six of us, and it leaves us plenty leftovers. So I can see why that sounds like a lot. I suppose the ones that do want that much, can double it using the easy recipe card multiplier buttons.
Thanks for your feedback!
Michele
Yep my milk curdled but still tasty. Will try again.
Kathleen Southerly
That seems like a lot of liquid, just want to be sure recipe is correct-32 ozs chicken broth, 6 ozs tomato paste & 16 ozs milk?
Erin
Kathleen, it is quite a bit of liquid, but that's why there is a reducing time in the third step (on high for a good 5 minutes, just make sure you do that before the milk, because at that high of heat, the milk can curdle). Also, 12 ounces of pasta is quite a bit, this recipe makes enough for my family of 6, with leftovers. Also, some of that liquid gets mixed with the cheese to make the sauce. It'll take a deep skillet to fit it all! Thank you for your comment! I'd love to know what you think, if you make it and you think it's too saucy for you, let me know!