Description
This Meatball Sub Casserole is a comforting, crowd-pleasing dish perfect for family dinners or potlucks. Layers of Italian bread are topped with a creamy mixture of cream cheese and mayonnaise, plenty of mozzarella cheese, savory Italian-style meatballs, and rich pasta sauce. Baked until bubbly and golden, it captures all the flavors of a classic meatball sub in an easy-to-serve casserole format.
Ingredients
Scale
Bread Layer
- 1 loaf Italian bread, cut into 1-inch thick slices
Cream Cheese Mixture
- 8-ounce block cream cheese, softened to room temperature
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
Cheese
- 2 cups shredded mozzarella cheese, divided use
Main
- 1 bag frozen Italian-style meatballs, thawed
- 24-ounce jar pasta sauce
Garnish (optional)
- Dried parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- Arrange Bread: Place the Italian bread slices in a single layer in an ungreased 9×13-inch baking dish. Fill in any gaps by adding extra bread pieces to create an even base.
- Prepare Cream Cheese Mixture: In a bowl, combine softened cream cheese, mayonnaise, Italian seasoning, and pepper. Mix thoroughly until smooth, then spread this creamy mixture evenly over the arranged bread slices.
- Add Cheese Layer: Sprinkle half a cup of shredded mozzarella cheese over the cream cheese layer to add gooey, melty goodness.
- Combine Meatballs and Sauce: Gently mix the thawed Italian-style meatballs with the jar of pasta sauce, ensuring the meatballs are well coated.
- Add Meatball Mixture: Spoon the sauced meatballs carefully over the cream cheese and mozzarella layer, spreading evenly.
- Top with Remaining Cheese: Sprinkle the remaining 1½ cups of shredded mozzarella cheese evenly over the top of the casserole.
- Bake: Place the casserole uncovered in the oven and bake for 30-35 minutes, or until the cheese is melted and bubbly. If the top starts to brown too quickly, cover loosely with aluminum foil to prevent burning.
- Serve: Let the casserole cool for a few minutes after baking, then slice into portions and serve warm. Optionally, garnish with dried parsley for a touch of color and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- If using homemade meatballs, cook them thoroughly before adding to the casserole.
- Italian seasoning can be adjusted or substituted with herbs like oregano and basil based on preference.
- To save time, thaw the meatballs overnight in the refrigerator or defrost in the microwave.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
