Raise your hand if you love meatball subs? Now how would you like to take all those flavors you love about a meatball sub and turn it into a casserole? Well, here ya go folks.
This was the best tasting casserole I have had in a while. Not only was it super easy to make but the flavors blended so well together. The smells that were coming outta my kitchen the evening I made this were so good that the neighbor's little boy said he just had to come over and eat supper with us. And he did! This is a family friendly meal and using the premade meatballs really makes this quick to make.
This delicious casserole recipe comes from the latest Gooseberry Patch cookbook, 101 Cozy Casseroles. I've been in Gooseberry Patch heaven with all the new cookbooks that have been coming out. Be sure to check out the Harvest Table cookbook (and giveaway) when you have a chance.
Each recipe in this cookbook comes with a picture. So if you're a visual person, you're gonna love this cookbook. In fact, the pictures were so gorgeous, I had a hard time deciding which recipe to choose to make for y'all. And I'm pleased to say that my casserole looks just like it did in the Gooseberry Patch book so you know yours will too!
1 loaf Italian bread, cut into 1-inch thick slices
1 (8 oz.) package cream cheese, softened
1/2 cup mayonnaise
1 tsp. Italian Seasoning
1/4 tsp. pepper
1/4 tsp. pepper
2 cups shredded mozzarella cheese, divided
1-lb. pkg. fully cooked frozen meatballs, thawed
1 (28 oz.) jar pasta sauce
I got the 2 lb. bag of frozen meatballs. So I only used half the bag that is pictured here.
I used the leftovers for spaghetti later in the week.
Preheat oven to 350F degrees.
Arrange bread slices in a single layer in an ungreased 9x13 baking dish (see notes below).
Just fill in any gaps with smaller bits of bread. I did have a couple slices of bread leftover since my loaf of Italian bread was pretty wide. I used those extra slices to make some garlic bread to serve with this.
In a bowl, combine cream cheese, mayonnaise and seasonings.
Spread mixture over bread slices.
Sprinkle with 1/2 cup shredded mozzarella cheese.
Gently mix together spaghetti sauce and meatballs.
Spoon over cheese.
Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes.
Serve with a green salad.
Cook's Notes: Some folks are concerned about the bread coming out too soggy. My advice for this is to toast the bread slices before placing them in the bottom of your baking dish. This should help them maintain their shape and texture while cooking.
Printable Recipe HERE
Disclosure: I received a free copy of this book for review as well as one to giveaway to a reader of this blog. No other stipend was given for this review.