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    You are in: Home / Recipes / Meatball Subs in a Pan Casserole Recipe
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    Meatball Subs in a Pan Casserole

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    2 Total Reviews

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    • on May 21, 2008

      This was a very hearty casserole. I sauteed onions and green peppers in place of the Italian vegetables. I found it difficult to cut through the toasted bread, so next time, I'm going to cube the bread rather than toast it. I think it will make for easier serving.

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    • on December 06, 2006

      DH & I enjoyed this a lot, though I made some changes. Primarily, I didn't know whether the recipe called for thawing the frozen veggies or leaving frozen. Instead, I sauteed some rings of bell pepper and onion, and sliced mushrooms, and layered in those instead of the frozen vegetables. I also only used half a loaf of French bread, but I guess that depends on how thick you slice it. Thanks for a quick, filling dinner idea!

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    Nutritional Facts for Meatball Subs in a Pan Casserole

    Serving Size: 1 (897 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2203.6
    Calories from Fat 885
    Total Fat 98.4 g
    Saturated Fat 48.9 g
    Cholesterol 268.7 mg
    Sodium 6290.0 mg
    Total Carbohydrate 213.8 g
    Dietary Fiber 10.1 g
    Sugars 50.3 g
    Protein 111.5 g

    The following items or measurements are not included:

    Italian vegetables


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