How to Make Homemade Hamburger Helper. 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.

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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 1. Add cheese near the end for some varieties.

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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 3. Balanced Diet To Lose Weight. 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 3. 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. Printer- Friendly. How to make Homemade Chili Cheese Hamburger Helper: 1 pound ground beef. Brown ground beef in a large skillet; drain. Add hot water….…. Bring to a boil. Cover and simmer on low about 1.

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 1.

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. Milk Bread. 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.