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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. —Gina Harris, Seneca, South Carolina
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 Feb. 27, 2013 by DebraR
This is a great recipe and very easy to make!
Reviewed on Feb. 18, 2013 by bob hall
As written this recipe may be a bit bland, but the base of the recipe is quite good. I Read most of the reviews and adjusted to personal taste: Cooking is both art and science. As a science, the kitchen becomes a laboratory, the setting for discoveries that work so well they become classics, or fail so abysmally that they are lessons in what to not do. As in science, food becomes cuisine. Cooks learn to add a 'pinch' of a favorite spice to enhance flavor. Scientists maintain the rigor of exactitude. Cooks weigh and measure to produce a finished result that is consistent. AND THEN THE FUN BEGINS. *ALWAYS READ THE RECIPE IN FULL BEFORE YOU START, then read the reviews. I give you 4 Stars! FOR the recipe: And Will GIVE 7 Stars to the reviews. "ALWAYS READ THE RECIPE IN FULL BEFORE YOU START". THANK YOU!! I can do the happy food dance!! NOW !! I can't leave anything alone! THANK YOU!! 8 Stars.
Reviewed on Sep. 04, 2012 by AMWmomofsix
We love this recipe! My kids ask for it all the time. I have never had an issue with the bread being soggy. It is pretty quick to throw together.
Reviewed on Jul. 24, 2012 by ATMBabeez
Adjusted recipe as suggested to avoid soggy bread, still happened. None of my family of four liked the taste, two year old spit it back out, yelled yucky and wiped his tongue with a napkin, the rest of us wished we could get away with such table manners. The cream cheese/mayo was the part noone liked.
Reviewed on May. 27, 2012 by JeffLaura2001
I use Costco meatballs to make the recipe that much quicker to make. The water makes the bread soft and easier to eat, but not soggy. Made this for 2 friends to bring their families dinner and they both enjoyed. My family really likes it too. Very easy and great leftovers!
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.
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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!
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