Ingredients – serving 8-10
- 1.5 lbs. lean ground beef, bison, chicken, or turkey
- 4 cups uncooked whole grain, regular or gluten-free pasta noodles, (like rotini or macaroni)
- 1/2 yellow onion, diced
- 2 cups veggies of choice, diced (mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tsp pepper
- 1.5 cups of milk of choice
- 1.5 cups chicken broth
- 1-680 ml jar tomato pasta sauce
- 2 tsp Italian seasoning
- Tsp red pepper flakes
- 3 cups cheddar cheese (or cheese of choice)
Instructions
- Add beef to a large skillet pot and cook over medium-high heat until browned. Drain excess fat. Return to stove and add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt and pepper, and cook until vegetables are tender -crisp and bright in color.
- Add milk, broth, tomato sauce and uncooked macaroni to pot and mix well. Bring to a boil, reduce heat to medium and cook for about 15-18 minutes, stirring often. You may need to add more liquid during the cooking process depending on the type of pasta you’re using. You want the noodles to el dente and the liquid to thicken.
- Remove from heat. Add frozen peas and about 1 cup of grated cheese and stir until melted. Transfer the hamburger helper to a casserole dish and sprinkle the remaining cheese on top.
- Place the casserole in a preheated oven (375 degrees) for 5-10 minutes until cheese is golden brown on top. Allow cooling time before serving.
Time: 48 minutes
