Friday, November 28, 2008

Meatball Sub Casserole

Fun Friday Feast happened on Thursday of last week since we were rockin' out to Trent Reznor Friday night and Brian didn't have to work this Friday.  I thought I would post this anyways since it is so good.

This casserole is awesome!  How can you go wrong with bread, cheese, meatballs and sauce baked into a cheesy, meaty bliss?  Not only is this dish good hot, but also cold- especially right out of the pan after a long night at work!

Meatball Sub Casserole

1/3 cup chopped onion
1/4 cup breadcrumbs
3 tablespoons Parmesan cheese, grated
1 lb ground beef
1 loaf Italian bread, 1-inch cubes (1 lb loaf)
1 (8 ounce) package cream cheese, softened
1/2 cup mayonaise
1 teaspoon mixed Italian herbs (basil, oregano...)
 salt and pepper
2 cups shredded mozzarella cheese (divided)
1 quart spaghetti sauce (or 28 oz can)
1 cup water
4 garlic cloves, minced (or pressed)

To make this recipe easier, I buy pre-made frozen meatballs and just toss a bunch in.  If I have time, I like to make my own, but that didn't happen today.

Preheat oven to 400 degrees.

In a bowl, combine onions, crumbs & cheese; add beef and mix well.  Shape beef into 1-inch balls; place on rimmed cookie sheet; bake for 15-20 minutes (no longer pink in center); turn oven down to 350.

Meanwhile, arrange bread cubes in an ungreased 13x9 pan. 

Combine cream cheese, mayo, seasonings, and S&P; spread over bread.  Sprinkle one cup Mozzarella cheese over the cream-cheese mixture layer.  Combine sauce, water & garlic; add meatballs and gently mix; pour this over the cheese layer.  Sprinkle remaining Mozzarella.

Bake (uncovered) at 350 for 30 minutes.


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