This easy Ground Turkey Hamburger Helper is the kind of weeknight dinner I reach for when I want something warm, comforting, and fast without hauling out a dozen pots. It’s a one-skillet meal of browned turkey, tender elbow macaroni, vegetables, and a simple savory sauce that comes together in about 25 minutes. Families love it because it’s budget-friendly, kid-approved, and forgiving — and it’s a smart way to stretch a pound of ground turkey into four satisfying servings.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s quick, low-fuss, and uses pantry staples. Ground turkey keeps the dish lighter than traditional beef-based Hamburger Helper, while still delivering plenty of savory flavor. Toss in frozen mixed vegetables and elbow macaroni, and you’ve got a balanced, comforting meal with minimal cleanup. It’s ideal for busy weeknights, casual family dinners, or anytime you want a fuss-free meal that kids will actually eat.
“A no-stress dinner that tastes like home — ready in under 30 minutes.”
Step-by-step overview
Start by browning the turkey to build flavor. Season the cooked meat with garlic and onion powders, then add dry pasta, broth, and vegetables so the pasta can absorb the liquid and finish cooking in the same pan. Once the macaroni is tender, stir in milk for a creamier texture and finish with shredded cheese if you like. The whole process is done on the stovetop in one skillet, no draining necessary.
What you’ll need
- 1 lb ground turkey
- 1 cup elbow macaroni
- 2 cups chicken broth (use low-sodium if preferred)
- 1 cup milk (dairy or unsweetened non-dairy milk)
- 1 cup mixed vegetables (frozen or fresh; peas/carrots/corn work well)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional; cheddar or Monterey Jack suggested)
Notes: Swap turkey for ground chicken or lean ground beef if you prefer. Use gluten-free pasta to make it gluten-free. For a richer sauce, replace half the milk with heavy cream.
Step-by-step instructions
- Heat a large skillet over medium heat. Add the ground turkey and break it into small pieces. Cook until no pink remains and the turkey starts to brown, about 5–7 minutes.
- Sprinkle in the garlic powder, onion powder, and a pinch of salt and pepper. Stir to coat the meat and toast the spices for 30 seconds.
- Add the dry elbow macaroni, chicken broth, and mixed vegetables to the skillet. Stir so the pasta is submerged in liquid.
- Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover or partially cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Pour in the milk and stir. Cook for another 1–2 minutes to warm through and create a creamier sauce. Taste and adjust seasoning.
- If you like, sprinkle the shredded cheese over the top and let it melt before serving. Serve hot.
Best ways to enjoy it
Serve this dish straight from the skillet for a homey presentation. Pair it with:
- A crisp side salad or steamed broccoli for extra greens.
- Garlic bread or buttered toast to mop up the sauce.
- A dollop of sour cream or a squeeze of hot sauce if you want a tangy or spicy lift.
For kids, top with extra cheese and a side of cucumber slices.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. They keep well for 3–4 days. To reheat, warm gently on the stovetop over low heat, stirring in a splash of milk or broth to loosen the sauce, until heated through (165°F internal temperature). You can also microwave single portions for 1–2 minutes, stirring halfway. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Helpful cooking tips
- Use a wide skillet so the pasta cooks evenly and you can stir without spilling.
- If the pan looks dry while simmering, add a little extra chicken broth (1/4 cup at a time).
- Don’t overcook the turkey; slightly browned edges add flavor.
- For deeper flavor, sauté a small diced onion and a clove of minced garlic with the turkey before adding dry pasta.
- If you prefer a creamier finish, stir in 2 ounces of cream cheese at the end until melted.
Creative twists
- Taco-style: Swap the garlic/onion powders for taco seasoning, add black beans, and top with cilantro and avocado.
- Italian take: Use Italian seasoning, diced tomatoes instead of extra broth, and finish with mozzarella and basil.
- Veg-forward: Double the mixed vegetables and use plant-based crumbles for a vegetarian version.
- Protein swap: Ground beef, chicken, or even Italian sausage can replace turkey for different flavor profiles.
Common questions
Q: How long does this take from start to finish?
A: About 20–30 minutes total: 5–7 minutes to brown the turkey, 10–12 minutes to simmer the pasta, plus a couple of minutes to finish with milk and cheese.
Q: Can I use pre-cooked or rotisserie turkey?
A: Yes. Add pre-cooked turkey near the end just to warm through so it doesn’t dry out. You may need less cooking time for the pasta if using pre-cooked meat.
Q: Is it safe to freeze and reheat?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat to an internal temperature of 165°F.
Q: How can I make it dairy-free or vegan?
A: Use unsweetened almond or oat milk and skip the cheese or use a vegan cheese. Replace turkey with plant-based crumbles and use vegetable broth.
Q: What if my pasta cooks too fast or absorbs too much liquid?
A: Keep extra broth or water nearby. Stir in small amounts (1/4 cup) during simmering until the pasta reaches your preferred tenderness.
Conclusion
If you enjoy a quick, comforting skillet dinner, this easy Ground Turkey Hamburger Helper is a reliable weeknight hero. For another bright, lighter one-pan take on classic Hamburger Helper, check out this recipe from Ambitious Kitchen: One Pan Lightened Up Hamburger Helper – Ambitious Kitchen.
Print
Easy Ground Turkey Hamburger Helper
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A one-skillet meal of browned turkey, elbow macaroni, vegetables, and a savory sauce, ready in about 25 minutes.
Ingredients
- 1 lb ground turkey
- 1 cup elbow macaroni
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 cup mixed vegetables (frozen or fresh; peas/carrots/corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional; cheddar or Monterey Jack)
Instructions
- Heat a large skillet over medium heat. Add the ground turkey and break it into small pieces. Cook until no pink remains and the turkey starts to brown, about 5–7 minutes.
- Sprinkle in the garlic powder, onion powder, and a pinch of salt and pepper. Stir to coat the meat and toast the spices for 30 seconds.
- Add the dry elbow macaroni, chicken broth, and mixed vegetables to the skillet. Stir to submerge the pasta in liquid.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Pour in the milk and stir. Cook for another 1–2 minutes to warm through and create a creamier sauce. Taste and adjust seasoning.
- If you like, sprinkle the shredded cheese on top and let it melt before serving. Serve hot.
Notes
Swap turkey for ground chicken or lean ground beef if preferred. Use gluten-free pasta to make it gluten-free. For a richer sauce, replace half the milk with heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American