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.
Variations & Tips
For picky eaters, you can use mild sausage gravy or even mix one can of sausage gravy with one can of plain country gravy to tone down the sausage flavor. If you’d like to sneak in some veggies, stir in 1–2 cups of frozen peas, corn, or mixed vegetables with the uncooked noodles before pouring on the gravy. For extra creaminess, replace 1/2 cup of the chicken broth with milk or half-and-half. If you prefer a little kick, add a pinch of black pepper, smoked paprika, or a small dash of hot sauce to the gravy and broth mixture before pouring it over the noodles. You can also swap the cheddar for mozzarella or a Colby Jack blend if that’s what your family likes. To make cleanup easier, line your casserole dish with a light coating of cooking spray so any baked-on gravy releases more easily. Food safety tips: Always check that the casserole is piping hot all the way through before serving; the center should be steaming when you lift a spoonful. Since this recipe uses canned sausage gravy, store any leftovers in an airtight container in the refrigerator within 2 hours of baking, and use within 3–4 days. Reheat leftovers thoroughly until steaming hot before eating. If you add any cooked meat or extra dairy (like more cheese or cream), follow the same storage and reheating guidelines to keep everything safe for your family.
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