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Baked Simple Meatball Stroganoff Recipe
Baked Simple Meatball Stroganoff Recipe photo by Taste of Home

Baked Simple Meatball Stroganoff Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup chopped green onions
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 pound ground beef
  • 1 loaf (1 pound) Italian bread, cut into 1-inch slices
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 3-1/2 cups spaghetti sauce
  • 1 cup water
  • 2 garlic cloves, minced

Nutritional Facts

1 serving equals 641 calories, 39 g fat (15 g saturated fat), 94 mg cholesterol, 1234 mg sodium, 43 g carbohydrate, 3 g fiber, 29 g protein.

Directions

  1. In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
  2. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
  3. Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.
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.


Reviews for Baked Simple Meatball Stroganoff

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (7)
3 Star
 (5)
2 Star
 (6)
1 Star
 (7)
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MY REVIEW
Reviewed Apr. 22, 2016

"This was pretty good, with the changes I made. I toasted the bread, but it was still kinda mushy, so I'll toast both sides next time in my toaster oven. I also used only 1/2 of the cream cheese, and had plenty left over. My husband tasted it out of the bowl, and requested a salad so that he could have some of the cream cheese mix on it! LOL! In this size pan, I was only able to put in about 7 slices, so you really can use some left over Italian bread. I also made my own meatball recipe. Tried and true around here! And the 4 1/2 cups sauce is really only about 1 jar of sauce. Again, you can pick out your favorite flavors to make it your own. And, I also didn't use the water."

MY REVIEW
Reviewed Jan. 1, 2016

"The taste of this dish is good, but the consistency is terrible. The bread turns into a mushy mess. If I ever tried this again (which I probably won't) I would leave out the cup of water."

MY REVIEW
Reviewed May. 6, 2015

"This was really very good. I used premade frozen turkey meatballs and a homemade sourdough loaf that was past its prime. Did not use as much water as recommended. Will definitely make again!"

MY REVIEW
Reviewed Apr. 4, 2015

"YUM!! I will make this again BUT instead of cutting the bread in slices I will cube them. It'll be easier to serve."

MY REVIEW
Reviewed Mar. 23, 2015

"Very tasty, my family loves it..."

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