Friday, February 14, 2014

Meatball Sub Casserole

From: The Country Cook

  • 1 loaf Italian bread, cut into 1-inch thick slices
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tsp. Italian Seasoning
  • 1/4 tsp. pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1-lb. pkg. fully cooked frozen meatballs, thawed
  • 1 (28 oz.) jar pasta sauce
  • 1 cup water
Preheat oven to 350 degrees. Arrange bread slices in a single layer in an ungreased 9x13 pan. If there are any gaps, fill them in with small chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 cup shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

I love meatball subs, so I couldn't wait to eat this casserole! I was a little disappointed with the texture of the bread on the bottom, though. The suggestion from the website was to toast the bread first so it wouldn't get too soggy. I still felt like the cheese spread made it too moist. I would love to make this again, and next time I would only make half the spread, and see if that kept the bread a little crisper. I would definitely give this recipe another shot - it has such great potential!
Preheat oven to 350F degrees.
Arrange bread slices in a single layer in an ungreased 9x13 baking dish


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