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.