The frozen vegetables do all the heavy lifting here, their cheese sauce already made. You're adding texture and substance with a quick crispy topping and pasta or rice, turning shelf-stable comfort into dinner for two on a tired night.

Serves 2. 25 minutes, 10 at the stove.

About 460 calories a serving, 11 g protein, 59 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cook 4 oz of pasta or rice in salted boiling water until it is tender. When it drains, set it aside in a serving bowl or shallow baking dish.12 min
2. While the pasta cooks, warm 1 tablespoon of oil in a small skillet over medium-high heat. Add 1/4 cup of flour and toast, stirring often, until it is golden and fragrant, about 2 minutes. Scatter this over a plate to cool slightly.2 min
3. Heat the frozen vegetables in the package or in a separate skillet following package directions, then fold them into the pasta or rice. Taste and add salt and pepper as needed. Distribute the warm mixture into serving bowls or onto a platter.5 min
4. Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the toasted flour, coating it well, until it turns a light brown and smells nutty, about 1 minute. Scatter this crispy mixture over the vegetables and pasta. Serve at once.3 min

Note Swap the topping for grated Parmesan or panko if you have either on hand. Leftovers keep three days in the fridge, though the topping will soften; reheat gently and add fresh crumbs on top if you like. Serve with a simple green salad or pickled vegetables on the side to cut the richness.