Meatball Sub Casserole
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 cup: 371 calories, 17g fat (8g saturated fat), 63mg cholesterol, 943mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 23g protein.
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.
Dec 31, 1969
3 cup baking dish?? Did you mean a 3 quart baking dish?
Dec 31, 1969
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.
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.
Dec 31, 1969
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: https://www.tasteofhome.com/Recipes/Baked-Simple-Meatball-Stroganoff
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: http://wegottaeat.com/janice.cook/recipes/taste-of-home-meatball-sub-casserole 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!
Mar 25, 2011
I love meatball subs, and decided to give this a try. It was very tasty! I substituted jarred marinara for the spaghetti sauce, added a little more seasoning, and a little more cheese overall - to tailor it to my own tastes. My boyfriend and I both enjoyed it. I would like to experiment with other spread concoctions on the bread!
Jun 9, 2010
My whole family loved this recipe. My 5 y/o nephew asked if I could give him the recipe so he can have his other grandmother (who babysits him during the week) the recipe so she can make it for him too.
Apr 15, 2010
The 8-10 serving version of this is one of my go-to recipes. Especially when I know there is a crowd or kids-everyone loves it. I usually double or triple the recipe, because it freezes beautifully. Tastes great warmed up in the microwave the next day...but I almost never have leftovers, the trays are usually scraped clean. I add some garlic powder to the cream cheese mixture for some zip.
Dec 31, 1969
Looks very tasty!