Meatball Sub Casserole ~ Hearty, classic casserole perfect for those days when you just need comfort food!
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
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
- Preheat oven to 350 degrees.
- Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.
- In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.
- Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.
- Bake uncovered for 30-35 minutes.
by Julie Evink
MY OTHER RECIPES
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 795kcal Calories from fat 523 | |
| % Daily Value | |
| Total Fat 58g | 89% |
| Saturated Fat 22g | 110% |
| Transfat 1g | |
| Cholesterol 136mg | 45% |
| Sodium 1172mg | 49% |
| Carbohydrate 37g | 12% |
| Dietary Fiber 3g | 12% |
| 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:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Recipe from: The Country Cook
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.
Julie Evink
Great tips!
Cathy@LemonTreeDwelling
We love meatball subs…and I can’t get over how genius this idea is! Thanks for the recipe, Julie!
Julie Evink
Thanks Cathy!
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!
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.