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Meatball Sub Casserole

posted by Julie Evink on September 24, 2012

Meatball Sub Casserole ~ Hearty, classic casserole perfect for those days when  you just need comfort food!

Meatball Sub Casserole ~ Hearty, classic casserole perfect for those days when  you just need comfort food! via www.julieseatsandtreats.com #recipe #casserole

This is a hearty, yummy casserole perfect for those cool, crisp days that seem to be here to stay.

I found this recipe over at The Country Cook. If you haven’t checked out her blog please go over and do that. Brandie is a wonderful gal that speaks straight to my stomach (and thighs, and hips and…). If you like my recipes you are definitely going to like hers. We are from the same “mold” I do believe!

I knew when I saw this I had to try it. It comes together so fast and easy. I used pre-made meatballs, toasted the bread a little so it would stay firm. I did wonder when I was making this if I was going to end up with a soggy mess. This is also what my mom asked when I told her about this! I’m proud to report that it doesn’t turn into a soggy mess!

For all you farmer’s wives out there this would be a PERFECT casserole to bring out to the meal and would have the guys coming back for seconds. I know if you are anything like us you are always on the look out for new meals to bring out!

Meatball Sub Casserole

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 servings

Meatball Sub Casserole

Ingredients

  • 1 loaf french bread, cut into 1 in thick slices, toasted
  • 1 (8 oz) package cream cheese, softened
  • 1/2 c. mayonnaise
  • 1 tsp Italian seasoning
  • 1/4 tsp pepper
  • 2 c. shredded mozzarella cheese, divided
  • 1 lb package fully cooked frozen meatballs, thawed
  • 1 (28 oz) jar pasta sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.
  3. In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.
  4. Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.
  5. Bake uncovered for 30-35 minutes.
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Recipe from: The Country Cook

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    Comments

  • Helena


    Hi Julie, As a fellow food blogger, I just want to let you know that someone is using your picture and recipe as their own. I do believe that credit should be given, where credit is due. Here’s the link: https://www.facebook.com/photo.php?fbid=173548002799315&set=pb.130807550406694.-2207520000.1364254532&type=3&theater

    • Tammy


      Way to go Helena,
      I was just about to do the same thing. This person is stealing recipes from all over the web and never giving credit. Then acts like she is being attacked when ask to just acknowledge were she got them from. Glad you know.

      • Julie


        Thank you Tammy, she’s been reported by me…I wish there was more I could do!

    • Julie


      Thanks Helena! Us bloggers gotta stick together :)

  • Brittany Korensky


    Good recipe overall. I used MIracle Whip for the mayo and it definately had a twang to it. Next time I will leave the may out all together or maybe use sour cream

  • Toni


    Can I make this ahead of time & freeze it or will it make the bread to soggy?

    • Julie Evink


      My fear also would be the bread would get soggy. I know it gets soggy if you reheat it also so I usually only make half a pan for us!

  • Mary


    Get a free program (GIMP or PISACA) to put watermarks on your pictures, that should help stop people from using your pictures. Recipe sounds yummy! And looks yummy too!

    • Mary.


      I don’t remember if I posted about “watermarks” but that other woman has the same name as mine. o_O

  • Shantel


    maybe a stupid question but how do you “toast” the french bread slices?

    • Julie Evink


      Just stick it in the toaster!

    • Brandy


      You can also throw them on a baking sheet in the oven for a bit since you will already have it warmed up. that way you won’t have to slice them too thin to fit into the toaster (avoiding the soggy issue) but can still toast them and still have a bit of a crust.

  • Cathy@LemonTreeDwelling


    We love meatball subs…and I can’t get over how genius this idea is! Thanks for the recipe, Julie!
    Cathy@LemonTreeDwelling recently posted..Pumpkin Gingersnap BarkMy Profile

  • Anita


    Excellent recipe. Made it for my family and they loved it. Definitely making it again :)

    • Julie Evink


      So glad you enjoyed it Anita!

      • Darnell


        could you tell what you mean by spoon over cheese then sprinkle with remaining cheese?

        • Julie Evink


          Spoon the meatball mixtures over the cream cheese mixture that is already in the pan, then sprinkle with the remaining cheese.

  • Mary


    Hi, I am on julieseatsand treats.com I see the comments on someone I guess copying the recipes …. should I be on this site?

    I only read the sites and the recipes, so I am confused. Can I use the recipe for meatball sub casserole.? Thanks

  • Karli


    Awesome recipe! Can’t wait to try it, quick question do you think I could use ricotta cheese , like you would in lasagna , instead of the cream cheese and mayo? thanks much :)

    • Julie Evink


      I’d give it a shot! I don’t think it would hurt!

  • Des


    How can a 9X13 only serve 4 people?

    • Tracy


      I’m confused by the serving size as well. The picture looks more like a square pan and not a 9×13. Is the recipe for the smaller pan?

      • Julie Evink


        The recipe is for the 9×13 pan. I just made a half batch for my little family when I made it that time!

  • Melody D Aboaf


    Without the mayo and maybe half or 1/4 of the cream cheese it would probably be awesome. The mayo overwhelmed the sauce and made us all nauseous.

    • Julie Evink


      Everyone has different taste buds! Adjust to your preferences!

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