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.