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Meatball Sub Casserole

If you like meatball subs, this tangy casserole from Gina Harris in Seneca, South Carolina is sure to be a favorite. It’s fast, flavorful and with a green salad…becomes a meal!
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    3 servings


  • 2 tablespoons chopped green onion
  • 1 tablespoon seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/3 pound lean ground beef
  • 6 slices French bread baguette (1/2 inch thick)
  • 2 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon Italian seasoning
  • Dash pepper
  • 2/3 cup shredded part-skim mozzarella cheese, divided
  • 1 cup spaghetti sauce
  • 1/4 cup water
  • 1 garlic clove, minced


  • In a small bowl, combine the onion, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a rack in a shallow baking pan. Bake at 400° for 8-10 minutes or until no longer pink; drain.
  • Meanwhile, arrange bread in a single layer in an ungreased shallow 1-quart baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over bread. Sprinkle with 1/3 cup mozzarella cheese.
  • In a bowl, combine the spaghetti sauce, water and garlic; add meatballs. Pour over bread. Sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts
1 cup: 371 calories, 17g fat (8g saturated fat), 63mg cholesterol, 943mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 23g protein.

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  • PrplMonky5
    Jun 21, 2017

    Maybe I made it wrong, but we didn't like this very much. Honestly I'm a bit surprised by all the wonderful reviews. This dish is VERY mushy. The bread gets saturated with the cheese and sauce, and just becomes a soggy, mushy mess. Flavor-wise, it was on point, 5 stars. But the texture was so off-putting. I tried it as written one time, then I tried toasting the bread in the oven beforehand, then putting the toppings on. The toasted version was better, there was a little more crisp on the bottom, but the top of the bread was still mush. I love the idea of this, but it just isn't working for us. Probably won't make it again.

  • jdh0731
    Apr 20, 2014

    3 cup baking dish?? Did you mean a 3 quart baking dish?

  • collectorkerri
    Feb 26, 2014

    Yum, yum, yum! This was a huge hit at the "hotdish" potluck at our church. There was virtually nothing left to bring home; I don't think my husband even got a serving before it was all gone. I probably won't make this too often, as we're trying to eat healthier, but for special splurges it definitely is worth it.

  • kmarqui
    Jan 11, 2014

    I too had to hunt down this recipe on the Internet. I'm glad it's here at TOH so I could save it. I have made this two times before. Each time I've used different sauces made by the same company, Balducci's out of Chicago. One sauce is a Vodka sauce and the other had a bit of a kick in flavor, it was their Arrabbiata sauce. This dish is easy to prepare and delicious to eat. Everyone I have served it to went back for seconds and thirds. I have also embellished the meatballs by using grass fed beef, ground pork and Italian sausage mixed. I also use a 9 x 13. Any meatballs left over are a bonus for a future dish.

  • khegeman
    Jun 28, 2013

    No comment left

  • 45Marge
    Oct 7, 2012

    No comment left

  • thiedmom
    Jul 22, 2012

    No comment left

  • jestark
    Jan 15, 2012

    No comment left

  • sstetzel
    Oct 25, 2011

    Jill the original recipe is awesome, you're right! Your post sent me on a hunt to find it & I did! They've renamed the recipe to Baked Simple Meatball Stroganoff, you can find it here:

  • jillseattle
    Oct 19, 2011

    I would make the ORIGINAL recipe again.... When I originally bookmarked this recipe, it was different... a bigger size casserole. I found the original here: I'm not happy that the website changed the recipe rather than just making a page for a second recipe! Anyway, the first recipe was great. I didn't need to use all of teh cream cheese mixture though, and I used FF or low fat for all of the cheeses. My kids loved it too!