Tuesday, April 13, 2010

Meatball Sub Casserole

We tried this new recipe tonight, found in the April/May edition of the Taste of Home cooking magazine. When I saw this, I knew we had to try it--I love meatball subs, but they are SO messy and I always end up with a stain on my shirt! This one turned out pretty well, and I think it's safe to say that we'll be having this one again!
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 tbsp. grated parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) italian bread, cut into 1" slices
1 pkg (8 oz) cream cheese, softened (I used low fat)
1/2 c. mayo (I used Miracle Whip)
1 tsp. italian seasoning
1/4 tsp. pepper
2 c. shredded mozzerella, divided
1 jar (28 oz.) spaghetti sauce
1 c. water
2 cloves garlic, minced
1. In a bowl, combine the onions, crumbs, and parmesan. Add the beef & mix well. Shape into 1" balls & place on a greased cookie sheet. Bake at 400 degrees for 15-20 minutes, or until no longer pink. (I cooked these the night before & refrigerated them so that it would be less prep when making dinner. You could also just buy pre-cooked meatballs if you'd rather!)
2. Meanwhile, arrange bread in a single layer in an ungreased 13x9 baking dish (all of the bread might not be used--mine wasn't)
3. Combine the cream cheese, mayo, italian seasoning, and pepper. Spread over the bread. Sprinkle with 1/2 c. mozzarella.
4. Combine the sauce, water, and garlic. Add the meatballs. Pour over cheese mixture. Sprinkle with remaining mozzarella. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.


Jennifer said...

Wow. Yum. You just made me hungry!!!!!

Trisaratops said...

I made this! It was soooo good - used ricotta instead of mayo, and we ate it right up. Yum! Thanks, lady.