Homemade Hamburger Help

4 (80%) 25 vote[s]

Create your own simple Hamburg Help mix to have on hand for fast, last minute dinners. One simple recipe creates 4 delicious, mouth-watering meals in minutes.

Homemade Hamburger Help Basic Mix
2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 T onion flakes
1 tsp dried basil
1 tsp dried thyme
1 tsp black pepper
2 T dried parsley
1 T garlic powder

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year. To use, see recipes below, each recipe calls for 1/2 c. of mix – this refers to the Hamburger Help Mix listed Above.


Here are several meal ideas using the mix

Chili Mac:

1 lb. ground beef or turkey, browned and drained
1 C. water
1/2 C. macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T. chili powder
1/2 C. mix

Combine all and simmer 20 minutes or until macaroni is cooked.



1 lb. ground beef or turkey, browned and drained
2 C. water
1/2 C. mix
2 C. uncooked egg noodles
1/2 C. sour cream

Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.

(Alternatively, here’s how I prefer to make mine- Heat a Large skillet over medium heat, place ground meat in pan to brown, when halfway cooked add 1/2 a small onion diced, 1/2 c diced bell pepper (red or green or both) until meat is no longer pink. Add Water & Mix, whisk to combine and break up any chunks. Add noodles. Cover & cook 15-20 minutes or until noodles are tender, Stir in Sour cream & Serve)

Potato Beef Casserole:

1 lb. ground beef or turkey, browned and drained
3/4 C. water
6 potatoes, peeled and thinly sliced
1 C. frozen mixed veggies
1/2 C. mix

Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.

Quick Lasagna:

1 lb. ground beef or turkey, browned and drained
1/2 C. mix
1 onion, chopped
2 C. water
16 oz. tomato sauce
3 C. lasagna noodles, uncooked, broken in bits
1/4 C. parmesan cheese
2 C. mozzarella cheese, shredded

Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.

About Liss 3986 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


    • How much do you use per meal or per lb ?

      I took a short cut and and the package of cillie powder

      I tried the mix tonight , was good, but I added a little bit extra I like it spicey

  1. Carolyn, use 1/2 c. of the mix per pound. thanks for letting us know that the recipes for use weren’t linked to the helper, we’ve fixed them to show! :bee:

  2. just made the potato beef casserole, very tasty, but i did have to make some adjustments. 1 cup of frozen veggies was not nearly enough, maybe if it was peas and carrotts, it would have been, but I used stir fry mix, and they had big chunks of vegetables, so I used 3 cups, six potatoes would have been way too much, I wound up using only 2, and that was more than enough, and it needed 1 and 1/2 cups of water, starting sticking immediately with just the 3/4 cup.

  3. i noticed the recipe does not add any salt except what is in the bouillon. this is good i think as the regular packaged hamburger helper has way more than a person needs in one meal. am i right on this?

  4. i don’t have a vacuum freezer bag thing. could i freeze this mix to keep it fresh? maybe in serving size bags.


    • I don’t have a vacuum freezer bag thing. could I freeze this mix to keep it fresh? Maybe in serving size bags.


      I think all the mix ingredients are shelf-stable. You could probably store it at room temp, fridge, or freezer. (I keep my spice blends at room temp.) I have kept dry ingredients in the freezer; coffee grounds for over a year & cornmeal breading for a few days.(the cornmeal was only in the freezer because it had come into contact with raw fish, & I wanted to use the leftover cornmeal breading in meatballs a few nights later 🙂 )

      However you store it, check for freshness & clumping before you use it. it should be fine

    • I don’t have a vacuum freezer bag thing. could I freeze this mix to keep it fresh? Maybe in serving size bags.


      So could you store the mix in a mason jar?

  5. would the basic mix be like the store bought beef pasta flavor? that’s our favorite and would love to make it from scratch.

  6. I made this mix and tried it with the Chili Mac variation. My family loved it. No vacuum bags here, storing my mix in a mason jar for now.

    I will probably keep it in the freezer, if the mix lasts long enough. My family is already asking me to add it our rotation. Thanks for sharing!

  7. This mix should be fine to store in any sort of airtight container for a pretty long time. The only thing I would have any sort of concern over would be the dried milk. Honestly, though, I would say it would be fine for several months at least. I’m planning on making the mix and leaving it in snack size ziplocs, 1/2 cup each to match the recipe.

    🙂 One less thing to measure later! Keeping 3 or 4 bags of it around would make it quick in a pinch, but it’s not so much I’ll worry about it being forgotten about. Our pantry has some deep, dark corners where things hide, ha ha.

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