Meatball Sub Casserole
January 04, 2014
"This is a casserole that I keep going back to on a regular basis because it tastes great, is quick to prepare and uses few ingredients. It's a favorite during the week when time is of the essence."
- Serving Size: 1 (302.8 g)
- Calories 618.7
- Total Fat - 28.5 g
- Saturated Fat - 14.4 g
- Cholesterol - 78.8 mg
- Sodium - 1311.4 mg
- Total Carbohydrate - 62.3 g
- Dietary Fiber - 4.8 g
- Sugars - 9.2 g
- Protein - 28.3 g
- Calcium - 702.8 mg
- Iron - 4.3 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.6 mg
Turn oven on to broil.
Slice the French bread into thick one inch slices. Butter one side lightly. Place on a cookie sheet with buttered side up. Repeat with the remainder of the slices.
Very lightly sprinkle the bread with garlic salt. Broil until toasty on the edges.
Turn oven down to 350 degrees.
Spray a 9X13 inch metal or glass pan with cooking spray. Place bread (toasted side up) into the pan. Fill it up with the bread leaving very few gaps. Cut one slice into pieces, if necessary, to fill large gaps.
In a medium bowl combine the cream cheese, mayonnaise and Italian seasoning. Using an electric mixer mix until smooth (be sure to scrape down the sides of your bowl).
Using a spatula, spread the mix over all the bread slices in the pan.
Cut the thawed meatballs in half sprinkling them evenly over the cream cheese mix.
Pour all the spaghetti sauce evenly over the meatballs.
Sprinkle the shredded mozzarella over the spaghetti sauce.
Bake for 30 minutes, until heated all the way through, and cheese is golden and bubbly.
Tips & Variations
No special items needed.