This popped up in my Facebook feed this morning.
It sounds like an easy emergency shelf/comfort food meal.
I think I’ll give it a try, maybe a half recipe.
I may add some sausage crumbles, ham cubes, or crumbled bacon to the store bought sausage gravy. A cup of frozen mixed vegetables wouldn’t hurt.
It might also be good with a can of Swanson’s Chicken A’La King instead of the sausage gravy.
Sausage gravy noodle bake.
12 oz uncooked wide egg noodles
2 cans (15–16 oz each) store-bought sausage gravy
2 cups chicken broth
1 cup shredded cheddar cheese, divided
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a thin coating of butter.
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish. Try to keep them in a fairly even layer so they cook through evenly.
In a medium bowl or large measuring cup, whisk together the canned sausage gravy and chicken broth until smooth and pourable. It should be thin enough to easily coat and seep down around the noodles.
Pour the sausage gravy mixture evenly over the uncooked egg noodles in the casserole dish, making sure to cover as much of the noodles as possible. Gently press down any noodles that are sticking up so they’re mostly submerged in the gravy mixture.
Sprinkle about 1/2 cup of the shredded cheddar cheese evenly over the top. Reserve the remaining 1/2 cup of cheese for later in baking.
Cover the casserole dish tightly with aluminum foil. This traps steam and helps the noodles cook through in the gravy without drying out.
Bake the covered casserole in the preheated oven for 35–40 minutes, until the noodles are tender when you poke a fork down into the center. If the noodles still feel firm, re-cover and bake for an additional 5–10 minutes, checking again.
Once the noodles are tender, carefully remove the foil (watch for hot steam) and sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
Return the uncovered casserole to the oven and bake for another 5–10 minutes, just until the cheese is melted and bubbly and the top looks lightly golden in spots.
Let the casserole rest for about 5–10 minutes before serving. This helps the sauce thicken slightly so it’s easier to scoop. Serve warm, scooping down to the bottom so everyone gets plenty of noodles and sausage gravy in each serving.
