There are several versions of meatball sub casserole online and after several attempts, we created a version we love. We now keep our Meatball Sub Casserole in our monthly dinner rotation! It is super easy . . . and that is how we roll in my house!
Loaf of French bread
Butter or margarine
1/2 teaspoon of garlic salt
8 oz cream cheese, softened to room-temperature
2 tablespoons of mayonnaise
1/2 teaspoon of Italian seasoning
1 pound of frozen, fully cooked Italian meatballs (thawed and cut in half)
1 can Hunts Garlic and Herb Spaghetti Sauce
2 cups shredded mozzarella cheese
Turn oven on to broil.
Slice French bread into thick slices (1-1.5 inch slices).
Butter one side of the bread slices.
Lightly sprinkle with garlic salt and place bread slices butter side up on a cookie sheet.
Broil bread until golden toasty on the edges.
Turn oven down to 350 degrees.
Spray a 9x13 metal or glass baking pan with non-stick cooking spray.
Place bread toasted side up into the 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 softened cream cheese, mayonnaise and Italian seasoning using an electric mixer on medium speed until smooth. Scrape down the side of the bowl as needed.
Using a spatula, evenly spread the cream cheese mix over all of the bread slices (creating a smooth, even layer all the way across the pan).
Place cut up meatballs evenly on top of the cream cheese mix.
Pour the can of spaghetti sauce evenly over the meatballs.
Evenly sprinkle mozzarella cheese over the sauce.
Bake for 30 minutes until heated all the way through and cheese is golden and bubbly.
Remove from oven and let rest for 5 minutes before serving.
Frozen Italian meatballs are often sold in 2 pound packages so use only 1/2 a bag.
Recipe and Photo:
Craft Creative Kathy