Sunday, February 5, 2017

Meatball Sub Casserole



  • Loaf of French bread or ours*
  • Butter or margarine
  • 1/2 teaspoon garlic salt (omitted from photo)
  • 8 oz of cream cheese, softened to room-temperature (omitted from photo)
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon of Italian seasoning
  • 1 pound of frozen, fully cooked, thawed Italian meatballs (NOTE: it is often sold in 2 pound bags so use only 1/2 a bag.)
  • 1 can Hunts Spaghetti Sauce (any flavor, our favorite is Garlic & Herb)
  • 2 cups shredded mozzarella cheese


How to Make It


  • Turn oven on to broil. Slice the French bread into thick one inch slices. Butter one side lightly. Place on a cookie sheet with buttered side up. Repeat with the remainder of slices. Very lightly sprinkle the bread with garlic salt. Broil until toasty on the edges.
  • Turn oven down to 350 degrees. Spray a 9×13 metal or glass pan with cooking spray. Place bread (toasted side up) into your 9×13 pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps. In a medium bowl, combine the cream cheese, mayonnaise and Italian seasoning using an electric mixer until smooth (be sure to scrape down the sides of your bowl). Using a spatula, spread the mix over all the bread slices creating a sheet of the cream cheese mix.
  • Cut the thawed meatballs in half sprinkling them all over the cream cheese mix.
  • Pour your can of spaghetti sauce evenly over the meatballs.
  • Evenly sprinkle the shredded mozzarella over the spaghetti sauce.
  • Bake for 30 minutes until heated all the way through and cheese is golden and bubbly.
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