Meatball Sub Sandwich Casserole
Ready In: 1 hr 5 mins
Serves: 6-8
Yields: 1 13x9
Ingredients
- 1⁄3 cup chopped onion
- 1⁄4 cup breadcrumbs or 1⁄4 cup crushed saltine
- 3 tablespoons parmesan cheese, grated
- 1 lb ground beef or 1 lb ground venison
- 1 loaf Italian bread, 1-inch cubes (1 lb loaf)
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup mayonnaise (no substitutes)
- 1 teaspoon mixed Italian herbs (basil, oregano...)
- salt & pepper
- 2 cups shredded mozzarella cheese (divided)
- 1 quart spaghetti sauce (or 28 oz can)
- 1 cup water
- 4 garlic cloves, minced (or pressed)
Directions
- Preheat oven to 400.
- In a bowl, combine onions, crumbs & cheese; add beef and mix well.
- Shape beef into 1-inch balls; place on rimmed cookie sheet; bake for 15-20 minutes (no longer pink in center); turn oven down to 350.
- Meanwhile, arrange bread cubes in an UNgreased 13x9 pan.
- Combine cream cheese, mayo, seasonings, and S&P; spread over bread.
- Sprinkle one cup Mozzarella cheese over the cream-cheese mixture layer.
- Combine sauce, water & garlic; add meatballs and gently mix; pour this over the cheese layer.
- Sprinkle remaining Mozzarella.
- Bake (uncovered) at 350 for 30 minutes (top will be bubbly and quite fragrant).
- OPTIONS: Use half Cheddar and half Mozzarella; try some sliced black olives; sprinkle some grated zucchini in for added nutritional value (and get a few veggies past the kids!--it's the secret ingredient).
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