Hidden Vegetable Hamburger Helper
If you’re searching for a delicious, nutritious twist on a classic comfort food, you have to try this Hidden Vegetable Hamburger Helper recipe. Without compromising on flavour, this dish packs in some extra nutrients to this comforting and nostalgic family favourite. Whether you’re feeding picky eaters or just trying to incorporate more vegetables into your meals, this hearty recipe will win over even the most skeptical taste buds.
Here are some more kid-friendly and toddler-friendly recipes!
Why You’ll Love this Hidden Vegetable Hamburger Helper:
- Hidden Nutrients: Packed with finely blended hidden vegetables, this dish provides essential nutrients while being virtually undetectable in flavour.
- Kid-Friendly: The creamy cheese sauce and savory ground beef make it a hit with children and picky eaters.
- Comforting and Hearty: Combines pasta and ground beef for a filling, satisfying meal that’s perfect for cozy dinners. This is definitely going to fill you up!
- One-Pot Meal: Easy to prepare with minimal cleanup, making it ideal for busy weeknights.
- Customizable: Offers flexibility for ingredient substitutions to suit dietary preferences and available ingredients.
- Make-Ahead Friendly: Can be prepared in advance and stored for quick and convenient meals throughout the week.
Check out some other One-Pot/One-Pan Meals here:
How to prep Hidden Vegetable Hamburger Helper:
I like to get all my mise en place ready to go so we can just throw everything in the pot when it’s go time. Here’s the prep:
- Celery: roughly chop 2 stalks
- Carrot: peel and roughly chop
- Garlic: peel and roughly chop 4 cloves
- Onion: white or yellow onion will work – peel and chop roughly
- Zucchini: roughly chop 1 zucchini
- Tomato: roughly chop 2 tomatoes
How to make Hidden Vegetable Hamburger Helper:
Let’s go step-by-step and dig into how to make this cozy and hearty dish:
Step One:
Brown the beef over medium heat in a skillet or pot and season with all of the seasonings: garlic powder, salt, pepper, mustard powder and paprika. Continue to stir as the beef cooks through (about 5 minutes). Remove the beef using a slotted spoon and reserve on the side for later.
Step Two:
In the same skillet/pot, you can add a touch more olive oil if needed (if you’re using a more lean ground beef there won’t be as much fat left in the pan). Sautée the onion, carrots and celery first for about 5 minutes, or until slightly softened. Add in the garlic and stir for another 2 minutes.
Step Three:
Next, add in the chopped tomato and chopped zucchini and season with salt. Stir to combine and continue cooking for a few more minutes. Add in the tomato paste and stir. Let this cook (while you stir occasionally) for about 3-4 minutes.
Step Four:
Add in the stock/broth, bring to a bubble, and then let simmer for about 10 minutes, or until everything is slightly softened. Carefully blend using an immersion blender or a regular blender and transfer back to the skillet/pot.
Step Five:
Meanwhile, boil water and cook small pasta of your choice in heavily salted water. Cook until al dente.
Step Six:
Finish the blended vegetable sauce with heavy cream, the browned ground beef, and grated cheddar cheese. Stir to combine until smooth over low heat.
Step Seven:
Transfer the cooked pasta into the sauce and enjoy! Option to top with parmesan and basil.
Substitutions & Variations:
Feel free to customize this recipe based on your family’s preferences or dietary needs. Here are a few substitutions you might consider:
- Ground Beef: Swap out the ground beef for ground turkey or chicken to lighten up the dish.
- Vegetables: You can replace the zucchini with bell peppers or spinach, and use sweet potatoes instead of carrots for a different twist.
- Cheese: For a different flavour profile, try using mozzarella, gouda, cream cheese, or a dairy-free cheese substitute.
- Pasta: Any small pasta shape will work, including elbow macaroni, penne, or even gluten-free pasta!
How to store this Hidden Vegetable Hamburger Helper?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze portions of the dish. Place cooled portions into freezer-safe containers or resealable bags and freeze for up to 3 months. When ready to eat, defrost in the refrigerator overnight and reheat thoroughly on the stove or in the microwave. I froze a LOT of this so I could keep some on hand (my toddler devoured this dish).
Tips and Tricks
- Blend the Vegetables Well: Ensure that you blend the sauce until it’s super smooth. This will help to mask the veggies and create a creamy, cohesive sauce.
- Adjust Consistency: If the sauce becomes too thick after blending, simply add a bit more broth or pasta water to reach your desired consistency.
- Add Extra Flavor: Consider stirring in some fresh herbs like basil or parsley just before serving for an added layer of flavour.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Hidden Vegetable Hamburger Helper
Ingredients
- 2 tomatoes chopped
- 2 stalks of celery chopped
- 1 zucchini chopped
- 1 large carrot chopped
- 1 onion chopped
- 4 cloves garlic chopped
- ~1 lb ground beef
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- ½ tsp mustard powder
- ½ tsp paprika
- ¼ cup tomato paste
- 2 cups broth/stock
- ¼ cup heavy cream
- 1.5 cups cheddar cheese grated
- 1 lb small pasta
- Optional: parmesan basil
Instructions
- Start by prepping all of the vegetables: roughly chop the tomatoes, zucchini, onion, celery, carrot and garlic.
- Brown the beef over medium heat in a skillet or pot and season with all of the seasonings: garlic powder, salt, pepper, mustard powder and paprika. Continue to stir as the beef cooks through (about 5 minutes). Remove the beef using a slotted spoon and reserve on the side for later.
- In the same skillet/pot, you can add a touch more olive oil if needed (if you’re using a more lean ground beef there won’t be as much fat left in the pan). Sautée the onion, carrots and celery first for about 5 minutes, or until slightly softened. Add in the garlic and stir for another 2 minutes.
- Next, add in the chopped tomato and chopped zucchini and season with salt. Stir to combine and continue cooking for a few more minutes. Add in the tomato paste and stir. Let this cook (while you stir occasionally) for about 3-4 minutes.
- Add in the stock/broth, bring to a bubble, and then let simmer for about 10 minutes, or until everything is slightly softened. Carefully blend using an immersion blender or a regular blender and transfer back to the skillet/pot.
- Meanwhile, boil water and cook small pasta of your choice in heavily salted water. Cook until al dente.
- Finish the blended vegetable sauce with heavy cream, the browned ground beef, and grated cheddar cheese. Stir to combine until smooth over low heat.
- Transfer the cooked pasta into the sauce and enjoy! Option to top with parmesan and basil.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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My boyfriend is extremely picky – doesn’t like lots of vegetables and hates tomatoes and onions. I tried out this recipe and we both absolutely loved it!!