Gluten-Free Hamburger Helper
Published
This gluten-free Hamburger Helper is my take on the classic American comfort food—made easy with your favorite gluten-free pasta. I’ll admit I’ve never tried the boxed version, but this homemade version is creamy, hearty, and packed with flavor. It’s one of those throw-together one-pot meals that’s ready in 30 minutes and perfect for busy weeknights.
Easy Gluten-Free Hamburger Helper Recipe
What I love most about this gluten-free hamburger helper is how simple and satisfying it is. Everything cooks in one pot—pasta, beef, broth, and milk—so cleanup is a breeze. The creamy, cheesy sauce coats every bite, and it’s easy to customize with whatever veggies or add-ins you have on hand. It’s super family-friendly (even picky eaters go back for seconds), and the ingredients are all pantry and fridge staples I usually have around. This is the kind of no-fuss comfort food I turn to again and again.
Gluten-Free Hamburger Helper
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz gluten-free pasta
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef, cooking until beef is browned. Drain any excess fat.
- Stir in tomato paste, onion powder, garlic powder, paprika, salt, and pepper.
- Add gluten-free pasta, beef broth, and milk. Stir well and bring to a simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Let sit for 5 minutes before serving.
Notes
- Add 1–2 tablespoons of cream cheese or a spoonful of Greek yogurt at the end for extra richness.
- Ground turkey or chicken works great as well. Add an extra splash of olive oil since they have less fat than beef.
- Gluten-free pasta (any kind of tube shape or shells), brown rice pasta, corn, quinoa, or lentil pasta hold up well. Avoid overcooking, as some gluten-free pastas can get mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Hamburger Helper Step by Step
Gather the ingredients: Gather all the ingredients together.
Brown the beef: Heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, brown 1 lb. of ground beef until cooked through. Drain the excess fat before moving on.
Add the seasonings: Once the ground beef is cooked, stir in 3 tbsp tomato paste, 1 tsp onion powder, 1 tsp garlic powder, ¾ tsp paprika, ½ tsp salt, and ¼ tsp black pepper.
Add pasta and simmer: Stir in 10 oz gluten-free pasta, 2 cups beef broth, and 1 cup milk. Mix to fully combine all the ingredients.
Cover and cook: Allow the pan to come to a simmer, cover, and then cook for 10-12 minutes while stirring occasionally. Cook until the pasta is al dente.
Stir in the cheese: Take the pan off the heat and stir in 1 cup of shredded cheddar cheese until it’s melted and the pasta is creamy.
Serve and enjoy: Let the pasta sit for 5 minutes after adding the cheese. Serve hot with more cheese and enjoy!
Serving Suggestions
This is one of my favorite weeknight meals when I need something hearty but fast. I’ll often toss in some frozen peas or broccoli to bulk it up, but it’s also great with a simple side salad. I recently made it with gluten-free gnocchi instead of pasta, and it was so good. It’s a crowd-pleaser too—perfect for family dinners, and the kids always love it.
Storage Instructions
I like making extra and having leftovers for lunch the next day. Just store them in an airtight container in the refrigerator for 3-4 days.
I’ll usually throw them in the microwave for a few minutes to reheat. You can also reheat a larger batch in a skillet. Add a splash of broth or milk to loosen the sauce, as gluten-free pasta tends to absorb liquid over time. Make sure the beef has heated all the way through before serving.
It’s best enjoyed fresh, but you can freeze it. Let it cool completely, then store it in airtight containers for up to 2 months. Reheat gently with a splash of broth.
thank you for this recipe. Before Celiac I liked using the Hamb. Helper mixes. My favorite was the potato stroganoff one. Will be trying this soon.