Healthy Hamburger Helper Lasagna Skillet easy weeknight dinner recipe

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Prepare the Beef and Onion Mixture. Add lean ground beef and chopped onion to a large ovenproof skillet. Heat the mixture over medium heat, stirring occasionally. Continue to cook until the onion becomes tender and the beef is well browned. Drain any excess grease and return the beef-onion mixture to the pan.

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Stir to combine. Cover the pan and simmer for 10 minutes. Add 2 packages of Hamburger Helper Lasagna noodles (not the seasoning) and 4 cups of chicken broth or water to the meat mixture. Bring to a boil. Once the mixture is boiling, reduce to a simmer. Cover and cook for 10 minutes, or until the noodles are al dente.

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In a large pan over medium-high heat, add olive oil. Once hot, add garlic, onion and shredded carrots and zucchini. Saute, stirring frequently until fragrant and onions appear translucent in colour (about 3-4 minutes). Add ground beef, salt, black pepper, onion powder and Italian spice blend.

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Steps. In 5-quart Dutch oven or saucepan, cook sausage, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Add mushrooms; cook 2 minutes longer. Stir in sauce mix (from Hamburger Helper™ box), tomatoes, tomato paste, water, pepper flakes and pepper.

Mix It Up Copycat Hamburger Helper Lasagna Mix

directions. Brown hamburger meat and onions in a Dutch oven over medium-high heat. Drain. Stir in hot water, Hamburger Helper sauce mix, stewed tomatoes, corn, and Rotel. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in uncooked Hamburger Helper noodles and zucchini.

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Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly. Step 4. While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set.

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Add the marinara, milk, chicken stock, and pasta to the skillet. Once the mixture starts to boil, reduce the heat to low. Simmer it for about 10 minutes or until the pasta is done. Add the cheese and serve. Stir in the cheddar and mozzarella cheese. Serve it with fresh parsley and grated parmesan if desired.

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In a large skillet cook the ground beef over medium heat until it's no longer pink and starts to brown. Drain off any excess fat, if needed. If using extra lean ground beef there won't be any excess fat to drain. Incorporate onion, garlic and seasoning. Add the chopped onion and minced garlic to the skillet and stir.

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Mix well, bring the mixture to a boil, then reduce to a simmer. Let the soup simmer for 10-15 minutes so all the flavors blend together. Once the soup is done simmering, add the uncooked pasta to the mixture. Increase the heat to medium and let it cook for 10-12 minutes or until the pasta is al dente.

Betty Crocker Hamburger Helper Italian Lasagna

1. Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray. 2. In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper. (Do not add salt to this recipe!) 3. Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.

Healthy Hamburger Helper Lasagna Skillet easy weeknight dinner recipe

Heat two tablespoons of olive oil (2 TBL) in a large skillet over medium-high heat. Add the onions (1 sm) and cook, stirring occasionally, until soft and translucent, about 3-5 minutes. Add the ground beef (1 lb), breaking it up with a spoon, and cook until browned, about 3-5 minutes.

Mix It Up Copycat Hamburger Helper Lasagna Mix

Preparation. In a high-sided skillet, brown ground beef on medium-high heat until cooked through. Drain fat if needed. To the same skillet, stir in tomato paste, chicken stock, onion powder, garlic powder, oregano, basil, sugar, and salt and pepper. Bring to a boil and let liquid reduce by about half, about 5 minutes.

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Place ground beef in a 6 quart slow cooker. Add Lasagna mix (reserve noodles), water, corn and undrained tomatoes and stir until well combined. Cook on low for 6 hours. Stir in noodles and cook for 20 minutes longer. Serve with mozzarella or ricotta cheese as topping, if desired.

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Bring large pot of salted water to boil. Add noodles and cook until al dente. Drain and toss with 1 tablespoon olive oil. Set aside. Heat 1 tablespoon of olive oil in large soup pot over medium heat. Add onion and cook until soft and translucent for 3 to 5 minutes. Add beef and/or sausage, garlic and oregano.

I created this soup back in 2009, using a box of Betty Crocker Zesty

5 cups water. 2 Tablespoon grated parmesan cheese. 1 can (14 1/2 oz) diced tomatoes (I used an Italian variety) 1 small zucchini (chopped) (Optional- I omitted this) Add remainder of ingredients (except noodles and zucchini) to ground beef and onion mixture in saucepan. Cover and simmer ten minutes.

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Instructions. In 5-quart Dutch oven or saucepan, cook sausage, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Add mushrooms; cook 2 minutes longer. Stir in sauce mix (from Hamburger Helper™ box), tomatoes, tomato paste, water, pepper flakes and pepper.