This shelf holds a canned roast beef stew that needs only noodles to become dinner. Reheat it gently while pasta cooks, then pour the gravy over for a weeknight meal that feels like care.

Serves 2. 20 minutes, 5 at the stove.

About 1010 calories a serving, 75 g protein, 64 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of salted water to a boil in a large pot. Add 6 ounces of egg noodles and cook until just tender, about 8 minutes, stirring once.10 min
2. While the pasta cooks, pour the can of roast beef with mushrooms and gravy into a saucepan and set it over medium heat, stirring gently now and then until steaming, about 5 minutes.5 min
3. Drain the noodles well, toss them with 1 tablespoon of butter and a pinch of salt and pepper, divide them between two bowls, and spoon the roast beef and gravy over the top.

Note The canned gravy thickens as it sits; thin it with water if needed. Leftovers keep four days refrigerated in a covered bowl. Serve with crusty bread to soak up the gravy, or add a green salad if you have one.