Homemade Hamburger Helper-Roni

Yield 6

Inspired by The Tightwad Gazette



  1. Brown and drain ground beef; set aside.
  2. Wipe skillet and heat oil to medium-high in large, deep skillet.
  3. Add rice and pasta. Stir well to coat with oil and cook a minute or so.
  4. Add ground beef and seasonings; stir well.
  5. Add broth and onion. Stir and bring to a boil.
  6. Add any other vegetables (see notes). Stir and then reduce heat to about medium low, cover and simmer about 20 minutes until rice is tender. Add water in small amounts (1/4 to ½ cup) if needed during the cooking process.


Meat: I like browning ground beef or venison in larger batches, packaging into ¾ to 1 pound packages, so I always have about a pound ready to go for skillet supper meals like this one.Brown Rice: I use long-grain white rice for this dish; brown rice will require some adjustment to cooking time and instructions. I would probably sauté the brown rice in oil by itself for a few minutes and then cook it alone in the broth for 10 to 15 minutes before I added any other ingredients. The total cooking time for this dish will be longer if brown rice is used, of course. Therefore, brown rice is a great candidate for cooking and freezing ahead of time so that one can get dinner on the table faster. Quinoa: I suspect that quinoa would be wonderful in this Hamburger Helper-Roni, too. Vegan: For a vegan option, replace ground beef with protein of choice or more vegetables or just use vegetable amounts as called for and reduce broth as needed. Vegetables that cook more quickly may be added about halfway through the simmering/cooking down process. Cheese: If you wish, a sprinkle of cheese may be added at the end of the cooking time. Mr. GFE likes fresh Parmesan on his, so I added that once I’d plated his food. I enjoy mine with or without cheese.

Recipe by gfe--gluten free easily at