This is the soup straight from the can, bulked up with egg noodles and a knob of butter to make a one-pan weeknight dinner. The beef and vegetables do the work; you just watch the pot and finish the dish in less than twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 320 calories a serving, 29 g protein, 1 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a rolling boil in a pot. Stir in 1 cup of egg noodles and cook until just tender, about six minutes; drain and set aside.6 min
2. Pour the entire can of Campbell's Sirloin Burger Soup into the pot, add the cooked noodles, and stir in 1 tablespoon of butter. Heat through over medium heat until steam rises steadily, about two minutes.2 min
3. Taste and add salt and pepper as needed. Ladle into bowls and serve at once.

Note Swap the egg noodles for rice or even crushed crackers if you prefer. Leftovers keep three days covered in the fridge; reheat gently over low heat with a splash of water. Serve with a simple green salad or warm bread to round out the meal.