This Homemade Hamburger Helper is simple to prepare and full of the familiar, comforting flavors you love. Tender pasta and seasoned ground beef are cooked together and folded into a creamy, cheesy sauce. With a few simple ingredients and one skillet, this homemade version tastes even better than the boxed variety.
Homemade Hamburger Helper
This easy Homemade Hamburger Helper delivers a cheesy, flavorful meal the whole family will enjoy. It’s quick to make, kid-friendly, and makes tasty leftovers.
This one-pan dinner uses pantry staples and comes together in about 20 minutes. It’s an ideal weeknight dish when you want something satisfying without a lot of fuss.
Ingredients
- 1 pound ground beef
- 2 cups water
- 2 cups uncooked elbow macaroni
- 1 (15.25 oz) can corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (10.5 oz) can cream of mushroom soup
- 8 ounces Velveeta cheese, cubed
- 1/3 cup milk (adjust as needed)
How to Make It
1. In a large, deep skillet, brown the ground beef over medium-high heat until cooked through. Drain any excess fat.
2. Add the water and uncooked macaroni to the skillet and bring to a boil over high heat. The starch released from the pasta helps thicken the sauce and bind the dish together.
3. Reduce heat to medium and simmer for about 6 minutes, stirring occasionally so the noodles cook evenly and don’t stick.
4. Stir in the drained corn, cream-style corn, cream of mushroom soup, Velveeta, and milk. Stir gently until the cheese melts and everything is heated through, about 3 minutes. Taste and adjust seasoning if desired.
Tips for Success
- Adjust the milk: Add more milk a little at a time if you prefer a creamier consistency.
- Use Velveeta: It melts smoothly and gives the dish a nostalgic, creamy texture similar to boxed versions.
- Season to taste: Add salt, pepper, garlic powder, or your favorite seasonings to suit your family’s preferences.
- Serve with sides: Fresh fruit, steamed vegetables, or a simple salad pair well with this hearty skillet meal.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a tightly covered container or foil pan. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess if the sauce has thickened.
More Easy, Comforting Dinners to Try Next:
- KFC-style Chicken Bowl Casserole
- Mexican Chicken and Rice Dinner
- Broccoli and Cheese Casserole
- Buffalo Chicken Quesadillas
Homemade Hamburger Helper
5
12
Equipment
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Large deep skillet
Ingredients
- 1 pound ground beef
- 2 cups water
- 2 cups elbow macaroni, uncooked
- 1 15.25 oz can corn, drained
- 1 14.75 oz can cream-style corn
- 1 10.5 oz can cream of mushroom soup
- 8 ounces Velveeta, cubed
- ⅓ cup milk
Instructions
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Brown the ground beef in a large, deep skillet until fully cooked; drain excess fat.
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Add water and macaroni, then bring the mixture to a boil over high heat.
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Reduce heat to medium and cook for about 6 minutes, stirring occasionally so the pasta cooks evenly.
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Stir in the corn, cream-style corn, cream of mushroom soup, Velveeta, and milk. Heat until the cheese melts and everything is warmed through, about 3 minutes.