Meatball Sub Casserole is a super easy casserole dish that tastes like a meatball sub but in casserole form. So good and a family favorite!
MEATBALL SUB CASSEROLE RECIPE
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.
TIPS FOR MAKING MEATBALL SUB CASSEROLE:
- Homemade meatballs can be used in this dish; however, you want them to be fully cooked before adding them to this dish. This is a family friendly meal and using the pre-made meatballs really makes this quick to make.
- I would definitely serve this with a salad. Perhaps a big, green salad full of veggies and maybe topped with my COPYCAT OLIVE GARDEN ITALIAN DRESSING! And for dessert, how about some NO BAKE STRAWBERRY TIRAMISU?
- For a softer casserole, don't toast the bread first. For a more firm casserole, toast the french bread slices first.
- For a twist, try using garlic Texas toast rather than the Italian bread.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Italian bread
- cream cheese
- Italian seasoning
- shredded mozzarella cheese, divided
- frozen meatballs
- pasta sauce
HOW TO MAKE MEATBALL SUB CASSEROLE:
Preheat oven to 350F degrees. Arrange bread slices in a single layer in an ungreased 9x13 baking dish. Note:After making this a few times (because we love it!) I recommend toasting the bread first. 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 ½ cup of the shredded mozzarella cheese on top.
Gently mix together spaghetti sauce and meatballs. Spoon this mixture the over cheese layer.
Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes.
Serve with a salad.
CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
MEATBALL SUB CASSEROLE
- 1 loaf Italian bread, cut into 1-inch thick slices
- 1 (8 oz) package cream cheese softened to room temerature
- ½ cup mayonnaise
- 1 teaspoon Italian Seasoning
- ¼ teaspoon pepper
- 2 cups shredded mozzarella cheese, divided use
- 1 fully cooked frozen meatballs thawed
- 1 (28 oz) jar pasta sauce
- Preheat oven to 350F degrees.
- Arrange bread slices in a single layer in an ungreased 9 x 13 baking dish. Fill in any gaps with pieces of bread.
- In a bowl, combine cream cheese, mayonnaise and seasonings.
- Spread mixture over bread slices.
- Sprinkle with ½ cup shredded mozzarella cheese.
- Gently mix together spaghetti sauce and meatballs.
- Spoon over cheese.
- Sprinkle with remaining cheese.
- Bake uncovered for 30-35 minutes.
- For a firmer bread base, I recommend toasting the bread first. You can place the dish into the oven (on the broiler setting) and toast both sides. It should only take a minute or two.
- Note: frozen meatball packages come in varying sizes - anywhere from 18 ounces to 32 ounces. This recipe will accommodate most of those sizes. As long as you are grabbing a standard size bag and not a family size bag, it will work.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: May 2012
Updated & Republished: January 2020