Meatball Sub Casserole

A casserole made with bread, not pasta or potatoes.  Easy to make with regular ingredients that I normally stock in my kitchen.  How can you go wrong?  Simply delicious.  The bread soaked up the flavors!  The meatballs are much lighter, and have more flavor because the of the small amount of bread crumbs and lack of egg.  A big hit with the kids and adults alike!




Serves 8

1/3 cup chopped onion
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 lb lean ground beef
1 loaf Italian bread, cut into 1 inch slices (I used less then a full loaf)
8 oz softened cream cheese or Ricotta cheese
1/2 cup mayonnaise (I used reduced calorie Hellman's)
1 teaspoon Italian Seasoning
1/4 teaspoon ground pepper
2 cups shredded cheese (Mozzarella, cheddar or Jack)
1 24 oz jar spaghetti sauce  (I used Prego)
1 cup water
2 minced garlic cloves

• Preheat oven to 400 degrees
• Combine onion, bread crumbs and Parmesan cheese in a bowl
• Add beef and mix well
• Shape into 1 inch balls and place on a cooking sprayed baking pan
• Bake for 15-20 minutes, or until no longer pink
• Remove meatballs and reduce heat to 350 degrees
• Arrange bread in a single layer in an ungreased 13 x 9 x 2 baking dish
• Combine cream cheese or Ricotta cheese with the mayonnaise  Italian seasoning and pepper.  Spread over the bread
• Sprinkle with 1/2 cup of cheese
• Place meatballs on top of cheese
• Combine spaghetti sauce, water and garlic
• Pour liquid over meatballs
• Sprinkle remaining cheese on top
• Bake uncovered for 30 minutes, or until heated through

-Queenie Cuisine