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Meatball Submarine Casserole

Name: Meatball Submarine Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

We were hosting a bunch of friends, and after a comedy of errors, I had to come up with a plan B for dinner. I realized that much-loved meatball subs are even better as a hearty casserole—so delicious! —Rick Friedman, Palm Springs, California

Meatball Submarine Casserole Recipe photo by Taste of Home

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Ingredients

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

Directions

Preheat broiler. Microwave meatballs, covered, on high until heated through, 4-6 minutes. Meanwhile, place bread on an ungreased baking sheet; brush 1 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 Facts

1 serving: 417 calories, 28g fat (13g saturated fat), 59mg cholesterol, 1243mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 23g protein.

Meatball Submarine Casserole

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Makes

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