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If you like meatball subs, you'll love this tangy casserole - it has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Served with a green salad, it's a hearty meal the whole family enjoys.
This recipe is:
Contest Winning
Cooking for 2: Meatball Sub Casserole
Nutritional Facts 1 serving equals 641 calories, 39 g fat (15 g saturated fat), 94 mg cholesterol, 1,234 mg sodium, 43 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Meatball Sub Casserole in Quick Cooking March/April 1999, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 04, 2012 by jn53146
I've loved this recipe since it first appeared as the top prize winner in the Quick Cooking issue in 1999. Not sure why they would change the name (or when)...... Did a search and couldn't find the "Meatball Sub Casserole", but this one came up and I decided to look at it. It looks like the same recipe. I have always added the water, with no problems. I do use a crustier loaf of french bread. Great leftovers!
Reviewed on Mar. 17, 2012 by cooking919
Absolutely delicious!
Reviewed on Jan. 15, 2012 by Aseleener
While the name is deceiving and should be changed, this recipe is wonderful. I used one of those seamless crescent dough sheets instead of the bread and it was perfect. Like other reviewers suggested, I omitted the water and only used 2 cups of sauce. My family loved it and I will definitely be making it again.
.
Reviewed on Sep. 14, 2011 by hoocha
I baked this in a roasting pan so I could use the whole loaf of bread, I did add some extra cheese and I baked it for about 45 minutes. The increased bake time makes all the difference, the bread was crsipy and just delicious!
Reviewed on Sep. 06, 2011 by julieyoung
I should have read the reviews first and omitted the water and cut the sauce way down. We liked the flavors, but the soggy bread was yucky.
Reviewed on Aug. 14, 2011 by allaboutcookies86
I was impressed with the meatballs I will use the meatball recipe in my pastas however, I agree with one comment that it may be better as a pasta. The bread is WAY too soggy for my liking. I do not care for soggy bread as is. The flavors are GREAT, but the water and the amount of sauce kills it. I am still trying to understand why to use the water... what the purpose of that is. If I make this as a casserole again I will definitely leave out the water and probably only use one jar of sauce. The idea is great... Just not carried out well. I LOVE those meatballs though! That is the best part!
Reviewed on Jun. 14, 2011 by jlukens1
wonderful!
Reviewed on May. 29, 2011 by rachellephipps
Definitely leave out the water, and use half the cream cheese and mayo, and you'll be good. I also use my own homemade spaghetti sauce...
Reviewed on May. 16, 2011 by shecooksalot
This was a great recipe. The whole family loved it, we were able to make healthier substitutions (reduced fat cream cheese, heart healthy mayo substitute, wheat italian bread) and it was still great. The bread was a bit soggy as other reviewers said, but it really wasn't too bad. The cream cheese/mayo spread gives this recipe a nice tang. We also used montery jack instead of mozarella (my husband grabbed the wrong cheese at the grocery store!) and it still tasted very good. A keeper!
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