Meatball Sub Casserole

I dislike making casserole type dishes for the sole reason it's very difficult to get good pics.  They just don't photograph on a plate well.  Which is why you won't see any pics today of this casserole on a plate.  I tried.  I really did.  The results weren't pretty though, and I don't want to put you off this yummy dish.

I actually found this recipe as I was cleaning out my cookbook shelves the other day and trying to give them some sense of order.  I found a folder with some recipes in it and this was one of them.  I'm sure I've never made it, I would have remembered it. 

If you google this recipe, you'll find lots of reviews, both on the Taste of Home website and from other bloggers.  Overall it gets great reviews, but one common complaint is the soggy bread at the bottom.  I agree.  I used an already-sliced loaf of Calabrese bread.  Great bread but not for this casserole.  Next time I think I'll make (or buy) a loaf of regular Italian bread and wait a few days before using it.  Then I'll cut it into nice thick slices.  My bread was sliced too thin and it was too fresh.  The recipe calls for a cup of water, too, that I don't think is necessary.  I didn't add the water and my bread was still soggy. 

Also, next time I would use my homemade marinara sauce, instead of jarred, which didn't have a lot of flavour.  And one more tip - I used 1 1/2 lbs. of ground beef and I recommend that, I don't think 1 lb. is quite enough. 

With a few tweaks, this is a great dish. Perfect comfort food and quick and easy enough to make after work.  It makes great leftovers too.

Enjoy!

Meatball Sub Casserole
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1/3 cup chopped green onions

1/4 cup seasoned bread crumbs

3 T grated Parmesan cheese

1 pound ground beef (I used 1 1/2 lbs.)

1 loaf  (1 pound) Italian bread, cut into 1-inch slices (I would cut bread a bit thicker)

1 package (8 ounces) cream cheese, softened

1/2 cup mayonnaise

1 tsp. Italian seasoning

1/4 tsp. pepper

2 cups shredded mozzarella cheese

1 jar (28 ounce) spaghetti or marinara sauce

1 cup water (I didn't use)

2 garlic cloves, minced

In a bowl, combine the onions, bread crumbs and Parmesan cheese.  Crumble beef over mixture and mix well.  Shape into 1-inch balls; place on a greased rack in a shallow baking pan.  Bake at 400F for 15-20 minutes until no longer pink.

Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.

Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Makes 6 servings.

Source:  Taste of Home

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