Make-your-own Hamburger Helper

When Tom and I were in college, Hamburger Helper was sometimes the closest we got to a complete meal. We rarely make box meals anymore, but every now in then you just need to indulge. I stumbled across this recipe browsing online one day, and it is now one of our favorites. So much tastier than the box!

Preparation Time: 15 minutes prep time, 30 minutes cook time

Ingredients:
3 cloves garlic, minced

2 medium carrots, sliced into coins

10 oz. white mushrooms (you can easily omit these)

1 large onion, diced

1 pound, 90% lean ground beef

2 teaspoons dried thyme

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups water

(1) 14 oz. can reduced-sodium beef broth, divided (see directions)

8 oz. whole-wheat elbow noodles (our favorite is Cavatappi)

2 tbsp. Worcestershire sauce

2 tbsp. all-purpose flour

1/2 cup reduced-fat sour cream

1 tbsp chopped fresh parsley or chives for garnish

Directions:
Chop garlic, carrots, mushrooms and onions, and set aside. Cook beef in a large skillet or dutch oven over medium-high heat, breaking it up with a wooden spoon until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives) if desired.

*Sometimes we add chopped celery and frozen peas to the recipe, and other vegetables can be easily substituted. Trying to convert this to a "taco mac" would probably be pretty tasty too!

Source: Our version - altered from Food Network
Servings: 6