Read reviews (55)
Rate recipe
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 29, 2011 by dkaren
Based on the "soggy bread" comments by others, I should have known better than to waste ingredients on this recipe. In order to avoid the soggyness, I bought a nice, crusty Italian bread and toasted each side in the oven prior to spreading on the cheese mixture. The bread still got soggy:( Also the mayo/cream cheese was quite overpowering and to be honest, very strange in this dish.
Reviewed on Jan. 23, 2011 by btaylor123
A good idea, but I didn't care for the bread on the bottom, and even cutting back a little on the water left things too soggy. But wow, I loved the flavor combination--the mayo/cream cheese/herb mixture was delicious with the meatballs and sauce! I may just try this on the bread for regular meatball subs.
Reviewed on Jan. 19, 2011 by sarah651
Bread was very mushy.. I would not add the water, and maybe use something different than the fresh bread.
Reviewed on Jan. 19, 2011 by amyrcook80
My bread got way to soggy! Not good for leftovers either.
Reviewed on Jan. 13, 2011 by merrybp@bellsouth.net
This is WONDERFUL!!! I've been making this for years and for company as well as family. Everyone loves it!
Reviewed on Jan. 13, 2011 by Jenbobkay
I've had this recipe for years from TOH..one of the best casseroles EVER...it's a T-N-T recipe for sure.
Reviewed on Dec. 18, 2010 by karlsmom2
Pretty tasty, but not something I would care to make again. If I did, I would use 4 oz cream cheese, 8 oz made it too rich. Kids liked it.
Reviewed on Dec. 14, 2010 by JennardWI
This has become one of our favorite dishes! The bread doesn't get at all soggy. I used whole wheat french bread from a local natural foods bakery that I had frozen and defrosted before using. I was also nervous about adding the water, but the leftovers wouldn't have been as yummy if I hadn't added it, as the sauce still thickened up quite a bit. The bread still wasn't soggy or mushy with leftovers! Definitely worth the work!
Reviewed on Nov. 23, 2010 by fourweeds
Was so delicious! Got rave reviews from the kids and husband! I substituted the Italian bread for fresh garlic bread from my local grocery store. I only used half the recommended mayo since the garlic grad had butter on it.
Reviewed on Oct. 11, 2010 by shelc
I have made this recipe a couple of times and LOVE it!! I do use the Italian bread, but I cut it into cubes. It makes it easier to dish out.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013