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!
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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 ~ Hearty, classic casserole perfect for those days when you just need comfort food!
- 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
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Preheat oven to 350 degrees.
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Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.
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In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.
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Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.
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Bake uncovered for 30-35 minutes.
Recipe from: The Country Cook
Melody D Aboaf says
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 says
Everyone has different taste buds! Adjust to your preferences!
Patty says
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 says
So glad you enjoyed it Patty!
Lisa says
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 says
Let me know how it turned out Lisa!
Jeanette says
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 says
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 says
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!
Dawn says
Could you use sour cream instead of mayo perhaps?
Julie Evink says
I would think so!