My Homemade Hamburger Helper recipe is rich, savory, and is the perfect comfort food for your family. Combining ground beef, mushrooms, and a creamy sauce made from scratch, it’s way better than the boxed version. This recipe uses pantry staples and fresh ingredients to create a deeply flavorful, nostalgic meal that’s ready in under an hour. This family-friendly favorite reheats well and packs in flavor and works perfectly for meal prep, too!
Homemade Hamburger Helper
I grew up loving Hamburger Helper night. It is easy, fast, and tastes pretty great, too. As I got older and started having kids, I started paying more attention to the actual ingredients on the box, many of which I couldn’t even pronounce.
It turns out that making this from scratch is just as easy as the boxed version, and you have full control over the ingredients.
Not only is this recipe great for a quick weeknight dinner because it uses a lot of pantry staples and things that most homes keep stocked in the fridge, but it also works great for meal prep, too, if you want to send a hearty, homemade lunch along to work or school with your family.
Why You’ll Love This Dish
- Rich Flavor – Savory beef, umami-packed mushrooms, and Better Than Bouillon create deep, satisfying flavor.
- Creamy Texture – Sour cream and roux create a sauce that’s smooth and coats the pasta perfectly.
- Quick & Easy – Everything cooks in one pan and comes together fast, making it weeknight-friendly.
- Versatile Ingredients – Works well with different proteins, vegetables, or pasta types.
- Make-Ahead Friendly – Tastes great the next day and reheats beautifully for lunches or leftovers.
Try our Ground Beef Stroganoff
Homemade Hamburger Helper Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
- Lean Ground Beef – Provides the main protein and rich, meaty flavor without too much excess fat.
- Onion – Adds sweetness and depth when sautéed, forming a base for the sauce.
- Sliced Mushrooms – Boost umami and absorb flavors from the butter and seasonings.
- Butter – Used to sauté and build the roux, contributing richness and body to the sauce.
- Salt & Pepper – Basic but essential for seasoning every layer of the dish.
- Onion Powder – Enhances the onion flavor without additional chopping.
- Garlic Powder – Adds a subtle garlic note that rounds out the flavor.
- Flour – Combined with butter to make the roux that thickens the sauce.
- Sherry – Adds acidity and complexity, balancing the beefy flavor.
- Pasta Water – Helps form the base of the sauce and binds it to the pasta.
- Beef Better Than Bouillon – Intensifies the beef flavor without needing homemade broth.
- Pasta – The base of the dish; egg noodles work well, but other shapes are fine too.
- Sour Cream – Stirred in at the end for creaminess and tang.
- Salt to Taste – Adjusted at the end to perfect the seasoning.
This Short Rib Ragu is incredible!
How To Make Hamburger Helper From Scratch
Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.
- Cook the Pasta – Boil salted water, undercook pasta slightly, and reserve 4 cups of the pasta water.
- Brown the Vegetables – Sauté onions and mushrooms in butter until browned; remove from pan.
- Cook the Beef – Brown ground beef with seasonings; drain fat and move meat to one side of the pan.
- Make the Sauce – Create a roux with butter and flour, add sherry, pasta water, bouillon, and cooked vegetables; simmer until thickened.
- Finish and Serve – Stir in the cooked pasta and sour cream; adjust seasoning and serve hot.
FAQs
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Let the dish cool slightly before sealing to avoid condensation.
Can I reheat it?
Yes, reheat in a skillet over medium heat or microwave in short bursts, adding a splash of water or milk if the sauce is too thick.
Can I make it ahead of time?
This dish is great for meal prep. Prepare up to 2 days in advance and reheat before serving. Wait to add the sour cream until just before eating for best texture.
What substitutions work well?
Ground turkey or chicken can replace beef. For a vegetarian version, use plant-based ground and mushroom or vegetable bouillon. Gluten-free pasta and flour can also be used.
Serve This With…
- Steamed Broccoli – Adds crunch and color to the plate.
- Garlic Bread – Great for soaking up extra sauce.
- Green Salad – Lightens up the meal and balances the richness.
- Pickled Vegetables – Their tang cuts through the creamy pasta.
PIN FOR LATER!
Homemade Hamburger Helper
Our Homemade Hamburger Helper is the perfect weeknight meal to get on the table quickly for your family! Hearty, delicious, and so simple!
Ingredients
- 1 pound lean ground beef
- 1/2 onion, diced
- 3 cups sliced mushrooms
- 3 tablespoons butter
- Salt & pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup butter
- 1/4 cup flour
- 3 tablespoons sherry
- 4 cups pasta water
- 1 tablespoon Beef Better Than Bouillon
- 1 pound pasta
- 1/4 cup sour cream
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta just shy of the recommended time on the package (about 1-2 minutes less). Don't forget to reserve some pasta water for later use!
- In a spacious skillet, melt 3 tablespoons of butter over medium-high heat.
- Toss in the diced onion and sliced mushrooms, stirring occasionally, until they develop a nice brown color. Once done, remove them from the skillet and set them aside.
- Add the ground beef to the skillet. Season it generously with salt, pepper, onion powder, and garlic powder. Cook, breaking the meat into crumbles as it browns.
- Drain any excess fat from the beef. Tilt the skillet to let the beef collect on one side. Add the remaining butter and let it melt, then whisk in the flour. Lower the heat to medium-low and cook for about 2 minutes, stirring often.
- Once the roux is ready, set the pan back flat and mix it into the beef. Pour in the sherry and the reserved pasta water, adding extra water if you prefer a more saucy dish or are planning to add more noodles.
- Return the onions and mushrooms to the pan. Stir in the Beef Better Than Bouillon and keep stirring to combine everything. Bring it to a simmer and let it cook until the sauce thickens.
- Taste the sauce and adjust the salt as needed.
- Add the cooked pasta to the pan and toss it well to coat every noodle.
- Off the heat, stir in the sour cream until the sauce is creamy and smooth.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 639Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 117mgSodium: 376mgCarbohydrates: 59gFiber: 5gSugar: 4gProtein: 34g