Meatball Sub Sandwich Casserole

Recipe by Debber
READY IN: 1hr 5mins
SERVES: 6-8
YIELD: 1 13x9
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup chopped onion
  • 14
    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
  • 12
    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)
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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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