Why You’ll Love This Recipe

• Turkey Hamburger Helper comes together in 30 minutes.
• Start to finish, this recipe is made in one pot making it minimal effort.
• A great weeknight dinner idea that the whole family will love.
• Tastes better as time goes on, so it makes a great meal prep.
• Think of this hamburger helper as the tastier and creamier version of what you’d eat as a kid. 
• If you loved this one, check out my Baked Pumpkin Pasta for another delicious idea.

Ingredients And Substitutions

These are the main ingredients and substitutions for Turkey Hamburger Helper. Scroll down to the recipe card for a full list of ingredients and instructions.

Ground Turkey or Beef – I use 93% lean turkey, but any ground meat works!

White Onion & Fresh Garlic – Essential for depth and flavor (swap garlic for powder if needed).

Beef Broth or Bone Broth – A rich base, or use broth concentrate for even more flavor.

Mushrooms & Zucchini – Mushrooms bring a classic, savory taste, while zucchini adds freshness and texture.

Worcestershire Sauce & Red Wine Vinegar – The perfect umami + acidity combo to balance the dish.

Dried Thyme & Dijon Mustard – Adds warmth and tang for extra depth of flavor.

Egg Noodles or Pasta of Choice – Keep it classic with wide egg noodles, or swap for shells, macaroni, or gluten-free pasta.

Cottage Cheese, Greek Yogurt, or Sour Cream – Makes the sauce extra creamy while adding a little boost of protein.

All-Purpose Flour – Helps thicken the sauce to the perfect consistency.

How To Make

ONE: In a large pot, add in the ground turkey and sliced white onion and break apart into small pieces. I like to use my meat masher for this.

TWO: Next add in, water, broth concentrate, mushrooms, Worcestershire sauce, red wine vinegar, garlic, thyme, salt and pepper. Bring mixture to a boil and simmer covered for 5 minutes.

THREE: In the meantime, add cottage cheese, flour, dijon mustard and liquid from the pot to a blender and blend till creamy.

FOUR: When ready, add noodles, zucchini, and sauce to the pot. Mix well and cover once again for another 5-7 minutes or until noodles are tender. Stirring occasionally. Serve with chopped parsley.

Tips And Tricks

Using a meat masher quickly breaks up the ground turkey and combines with the white onion nicely.

Use a large 6qt pot or deep saucepan.

Store leftovers in containers and enjoy all week long.

How To Serve And Store

Serve this Turkey Hamburger Helper warm and topped with freshly chopped parsley. I love to keep fresh herbs in my fridge using an herb keeper.

Store leftovers in an airtight container in the fridge and enjoy up to 4-5 days for best results. Reheat in the microwave in 60 second increments until heated fully. You can also reheat on the stovetop, stirring occasionally.

Taste And Texture

This homemade hamburger helper is savory and has a nice tang on the backend. It’s creamy and loaded with slight crunch from the zucchini and mushrooms. You can taste the dijon mustard which compliments this dish so nicely.

Other Recipes You May Like

• Green Goddess Pasta Sauce
• Pumpkin Pasta
• Roasted Red Bell Pepper Pasta
• Caprese Pasta Salad
• Italian Pasta Salad

If you make this Turkey Hamburger Helper, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Turkey Hamburger Helper

5 from 1 rating

Hannah Kling

Homemade one pot Turkey Hamburger Helper is everyone’s favorite childhood dinner. This comforting meal comes together in under 30 minutes and is loaded with simple ingredients like zucchini, mushroom and tossed in a creamy cottage cheese sauce.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients  

1x2x3x

• 1 pound ground turkey (I used 93% lean)
• 1.5 cups sliced white onion (about 1 white onion)
• 1 tbsp extra virgin olive oil
• 3 cups water and 1 tbsp broth concentrate (or 3 cups beef broth)
• 2 cups sliced crimini mushrooms
• 2 tbsp Worcestershire sauce
• 1 tbsp red wine vinegar
• 4 cloves of garlic (minced)
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups wide egg noodles (sub chickpea pasta to make gluten free)
• 2 cups zucchini (sliced into quarters)
• 1 cup low fat cottage cheese (I used Good Culture)
• 2 tbsp all purpose flour (or 1:1 gluten free flour)
• 1 tbsp dijon mustard
• freshly chopped parsley for serving

Instructions

• In a large pot over medium to low heat, add in 1 tbsp of extra virgin olive oil, ground turkey and sliced white onion. Break apart into small pieces.
• Next add in, bone broth concentrate, water, mushrooms, Worcestershire sauce, red wine vinegar, garlic, thyme, salt and pepper. Stir well and bring mixture to a boil. Lower heat to low, cover and simmer for 5 minutes.
• In the meantime, add cottage cheese, flour, dijon mustard and 1/4 cup of liquid from the pot to a blender and blend till creamy. Set aside. 
• When ready, add egg noodles and zucchini to the pot. Mix well, cover and allow to simmer for 5-7 minutes. Stirring occasionally.
• Mix in sauce last and let sit for a few minutes to thicken. Mix well and serve with fresh parsley.

Notes

• Using a meat masher quickly breaks up the ground turkey and combines with the white onion nicely.
• Use a large 6qt pot or deep saucepan.
• Store leftovers in containers and enjoy all week long.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!