The sliced turkey and gravy from the shelf become a quick supper over buttered noodles with a handful of mushrooms to deepen the sauce. Two weeknight bowls in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 450 calories a serving, 15 g protein, 67 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil, add 6 ounces of egg noodles, and stir once. Cook until al dente, about 8 minutes, then drain and return to the pot.8 min
2. While the noodles cook, slice 6 ounces of mushrooms and melt 2 tablespoons of butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring, until they release their liquid and it evaporates, about 5 minutes.5 min
3. Pour the turkey with its gravy into the skillet with the mushrooms, stir gently to combine, and heat through for 1 minute. Toss with the cooked noodles, season with salt and pepper, and serve in bowls.1 min

Note Swap fresh mushrooms for frozen or a small onion sliced thin. Leftovers keep refrigerated for two days; reheat gently in a skillet with a splash of water. Serve with a green salad or pickled vegetables on the side.