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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 #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!

11 reviews

Meatball Sub Casserole

Prep Time 15 minutes Cook Time 35 minutes Serves 6 servings     adjust servings


  • 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


  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.


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 795kcal Calories from fat 523
% Daily Value
Total Fat 58g89%
Saturated Fat 22g110%
Transfat 1g
Cholesterol 136mg45%
Sodium 1172mg49%
Carbohydrate 37g12%
Dietary Fiber 3g12%
Sugars 8g
Protein 31g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Recipe from: The Country Cook

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  • 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:

    • 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!

  • 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 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!

  • Patty

    I had this recipe at a potluck and the person that brought it made it said she made it a day ahead. yes the bread got soggy but it was amazing that way, the cheese and spices had time to marinate in the bread and it gave it a cheesey texture that was soooo good. It took me awhile to figure out I was eating bread, I was honestly trying to figure out what kind of cheese I was eating. Definite 5 stars with me!!!

    • Julie Evink

      So glad you enjoyed it Patty!

  • Lisa

    so I have to tell you that I have this in the oven right now. I halved the recipe since it’s just my boyfriend and me… But instead of French bread I used CHEESY TEXAS TOAST. I cannot wait to see how this turns out. Thanks for a great and easy recipe!

    • Julie Evink

      Let me know how it turned out Lisa!

  • Jeanette

    This is a quick and delicious recipe. I buy 4 pound bags of meatballs. Cook all of them in the oven for 25-30 minutes @350 degrees, cool and place in quart size freezer bags. When I want to make this recipe, all I have to do is pull the meatballs out of the freezer. We also like to cut the meatballs in half.

  • Sarah

    Y’alll have me a little nervous about using the mayo and cream cheese. I used 1/4 cup of mayo instead of half and 6oz cream cheese. My husband loves meatball subs and say it already smells good in the oven. He is not a mayo fan but I am and it helped spread the cream cheese over it. Overall I’m sure he and I will both eat it! Thanks for this easy recipe!

    • Julie Evink

      A great adjustment to hide if from the mayo hating husband! It does sound weird and I don’t love a strong mayo flavor but I love this casserole! Hope you both enjoyed it!

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