Meatball Sub Sandwich Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Winter supper at its best. Comfort food with a tantalizing sauce & lovely meatballs. Get the kids in on the act, rolling meatballs is fun and gooshy (okay, everyone, Wash your hands first. ). Ingredients:
1/3 cup chopped onion |
1/4 cup breadcrumbs or 1/4 cup crushed saltine |
3 tablespoons parmesan cheese, grated |
1 lb ground beef or 1 lb ground venison |
1 loaf italian bread, 1-inch cubes (1 lb loaf) |
1 (8 ounce) package cream cheese, softened |
1/2 cup mayonnaise (no substitutes) |
1 teaspoon mixed italian herbs (basil, oregano...) |
salt & pepper |
2 cups shredded mozzarella cheese (divided) |
1 quart spaghetti sauce (or 28 oz can) |
1 cup water |
4 garlic cloves, minced (or pressed) |
Directions:
1. Preheat oven to 400.
2. In a bowl, combine onions, crumbs & cheese; add beef and mix well.
3. 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.
4. Meanwhile, arrange bread cubes in an UNgreased 13x9 pan.
5. Combine cream cheese, mayo, seasonings, and S&P; spread over bread.
6. Sprinkle one cup Mozzarella cheese over the cream-cheese mixture layer.
7. Combine sauce, water & garlic; add meatballs and gently mix; pour this over the cheese layer.
8. Sprinkle remaining Mozzarella.
9. Bake (uncovered) at 350 for 30 minutes (top will be bubbly and quite fragrant).
10. OPTIONS: Use half Cheddar and half Mozzarella; try some sliced black olives; sprinkle some grated zucchini in for added nutritional value (and get a few veggies past the kids!-it's the secret ingredient).
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