Ingredients
| 1.5 lbs | (700 g) | lean or extra lean ground beef (you can also use ground chicken or turkey if you prefer) |
| 4 cups | (500 g) | uncooked small pasta noodles (like macaroni) |
| 1/2 | onion, diced | |
| 1/2 | (large) | red pepper, diced |
| 3 | (large) | mushrooms, diced |
| 1 cup | (250 ml) | frozen peas |
| 2 cloves | (large) | garlic, minced |
| 1/2-1 tsp | (2-5 ml) | pepper |
| 1.5 cups | (375 ml) | milk |
| 1.5 cups | (375 ml) | no salt added or low sodium chicken broth |
| 1- 680 ml jar | tomato pasta sauce | |
| 2 tsp | (10 ml) | Italian seasoning |
| 1 tsp | (5 ml) | red pepper flakes, approximately |
| 3 cups | (750 ml) | cheddar cheese, shredded |
Directions
- Add beef to a large stock pot and cook over medium-high heat until browned. Drain excess fat. Return to stove and add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt and pepper, and cook until vegetables are tender-crisp and bright in colour.
- Add milk, broth, tomato sauce and uncooked macaroni to pot and mix well. Bring to a boil, reduce heat to medium and cook for about 15-18 minutes, stirring often. You may need to add more liquid during the cooking process depending on the type of pasta you’re using. You want the noodles to be el dente and the liquid to thicken.
- Remove from heat. Add frozen peas and about 1 cup of the grated cheese and stir until melted. Transfer the hamburger helper to a casserole dish and sprinkle the remaining cheese on top.
- Place the casserole in a preheated oven (375 degrees) for 5-10 minutes until cheese is golden brown on top. Allow cooling time before serving.