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Gluten Free Hamburger Helper Recipe

This Gluten Free Hamburger Helper Recipe is a homemade, one-pan version of the classic comfort dish — rich, creamy, and packed with savory ground beef and tender gluten-free pasta. Ready in under 40 minutes, it’s a perfect weeknight meal that’s hearty, wholesome, and safe for anyone avoiding gluten.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Ingredients
  

  • 1 lb 450 g ground beef (85/15 or 80/20)
  • 1 medium yellow onion finely diced
  • 2 –3 garlic cloves minced
  • 2 tablespoons olive oil or neutral oil if using lean meat
  • 2 cups gluten-free pasta elbow, shells, or penne
  • 2 1/2 cups low-sodium beef broth
  • 1 cup milk or unsweetened plant milk
  • 1 tablespoon tomato paste optional, for depth
  • 1 teaspoon Worcestershire sauce gluten-free
  • 1 teaspoon Dijon mustard optional
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 –1 teaspoon kosher salt to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten-free flour OR 1 tablespoon cornstarch + 2 tbsp cold water
  • 1 to 1 1/2 cups shredded cheddar cheese or dairy-free shreds
  • 2 tablespoons chopped parsley optional, for garnish
  • Optional Add-Ins:
  • 1 cup frozen peas and carrots
  • 1 diced bell pepper
  • 1/4 tsp red pepper flakes

Instructions
 

  • Brown the Beef: Heat a large skillet over medium-high heat. Add oil (if using lean meat) and ground beef. Cook until browned, about 5–7 minutes.
  • Add Aromatics: Stir in onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.
  • Season: Add smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir in tomato paste, Worcestershire, and Dijon; cook 1 minute.
  • Add Liquids and Pasta: Pour in broth and milk. Stir well, then add uncooked gluten-free pasta. Bring to a simmer, cover, and cook for 7–9 minutes, stirring occasionally.
  • Thicken Sauce: If the sauce is thin, stir in your gluten-free flour slurry or cornstarch mixture. Simmer uncovered for 1–2 minutes until thickened.
  • Add Cheese: Remove from heat. Stir in shredded cheddar until melted and creamy.
  • Serve: Garnish with chopped parsley and serve hot.

Notes

  • Storage: Keep leftovers in an airtight container for 3–4 days in the fridge. Add a splash of milk when reheating.
  • Freezing: Freeze up to 2 months; thaw overnight before reheating gently.
  • Variations:
  • Dairy-Free: Use plant milk and dairy-free cheese.
  • Vegetarian: Replace beef with lentils, mushrooms, or plant-based ground.
  • Spicy: Add cayenne or chili flakes.
  • Tip: Don’t overcook gluten-free pasta — remove from heat while slightly firm, as it continues to soften in the sauce.