Meatball Submarine Casserole
Total TimePrep/Total Time: 30 min.
- 1 package (12 ounces) frozen fully cooked Italian meatballs
- 4 slices sourdough bread
- 1-1/2 teaspoons olive oil
- 1 garlic clove, halved
- 1-1/2 cups pasta sauce with mushrooms
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- Preheat broiler. Microwave meatballs, covered, on high until heated through, 4-6 minutes. Meanwhile, place bread on an ungreased baking sheet; brush one side of bread with oil. Broil 4-6 in. from heat until golden brown, 1-2 minutes. Rub bread with cut surface of garlic; discard garlic. Tear bread into bite-sized pieces; transfer to a greased 11x7-in. baking dish. Reduce oven setting to 350°.
- Add pasta sauce, 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese to meatballs; toss to combine. Pour mixture over bread pieces; sprinkle with remaining cheeses. Bake, uncovered, until cheeses are melted, 15-18 minutes.
Nutrition Facts1 serving: 417 calories, 28g fat (13g saturated fat), 59mg cholesterol, 1243mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 23g protein.
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Jan 23, 2019
My husband and I both really liked it. It was a hit!! I did make one change, I used frozen garlic toast instead of sourdough bread. I also used the entire jar of sauce.
Sep 30, 2018
This was a pretty basic recipe, but easy to make and my husband and I both liked it. I didn't want a part of a bottle of sauce left so I used the whole bottle and added a little more bread. I think it needed that sauce though. I also added at least twice as much cheese. My husband would have definitely said it needed more cheese if I would have put the recipe amount. :)