50+ Lifestyles

Chicken Cordon Bleu

• 1 (8-ounce) package wide egg noodles
• 2 cups chopped cooked chicken breast
• 8 ounces cooked ham, cubed
• 8 ounces Swiss cheese, cubed
• 1 (10.5 o.) can reduced-fat, reduced-sodium cream of chicken soup
• 1/2 cup 2% milk
• 1/2 cup light sour cream
• 2 tablespoons butter
• 1/3 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 × 13-inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.
3. Top noodles with chicken, ham, and Swiss cheese.
4. Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.
5. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.
6. Bake in the preheated one until casserole is bubbling and lightly browned about 30 minutes. Chicken [will update with remainder of recipe once received]

Beef and Noodles

• 4 Tbsp. vegetable oil, divided
• 2 lb. beef rump roast, cut into 2-in. cubes
• 2 Tbsp. all-purpose flour
• 4 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, plus more
• 2 c. low-sodium beef broth, divided
• 12 oz. wide egg noodles

Directions:

1. In a large pot over medium-high heat, heat 2 tablespoons oil. Place beef in a large bowl and toss with flour, 2 teaspoons salt, and 1/2 teaspoon pepper.
2. Add half of beef to pot and cook, turning occasionally until browned on 2 sides, 4 to 5 minutes.
3. Add 6 cups broth. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until beef is tender enough to shred with a fork, 2 to 2 1/2 hours.
4. Move beef to a large plate and shred with 2 forks into bite-size pieces.
5. Pour remaining 2 cups broth into same pot and bring to a boil. Add noodles and cook, stirring occasionally, until tender, 7 to 8 minutes. Return beef to pot, toss to combine, and season with remaining 1 1/2 teaspoons salt as needed.

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