Meatball Sub Casserole Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂
Casseroles. The best survival food in the land, if you ask me. Every Mom in the country needs good, reliable casserole recipes…..wouldn’t you agree?
I find the best casserole recipes come from other Moms who like to share their favorites…..after all, casseroles can be life-saving when it comes to getting dinner on the table. Sometimes, dinner is a complete emergency and we need all the help we can get.
Since we raise cattle in NE Kansas, we always have a freezer full of beef that needs used up. That said, many of the casseroles I make are beef recipes.
Are you seeking a good low-carb casserole recipe, perhaps? If so, try out Low-Carb Zucchini Lasagna Roll Ups. If counting carbs isn’t your gig, you may enjoy Oh Snap! Baked Spaghetti Pie Casserole. My boys love it!
What to Love About This Recipe –
- It’s a great make-ahead recipe – make now and bake later!
- This dish freezes well – make a double recipe and freeze one for later.
- A super family friendly casserole that’s easy, fast, and yummy.
How to Make Meatball Sub Casserole in 4 Easy Steps –
- Place the garlic bread slices across the bottom of a greased casserole dish.
- Prepare the cream cheese filling; spread over the slices of bread; sprinkle with mozzarella cheese.
- Combine the marinara sauce with water, then stir in the browned meatballs; spread over the cream cheese layer, then top with remaining mozzarella cheese.
- Bake, uncovered, until hot and bubbly throughout and golden brown on top. Let rest for 5 minutes before serving.
Helpful Recipe Tips –
- This recipe is easy to double and make two casseroles. Eat one for dinner now and freeze the other one for later, or give to a family that needs a meal.
- To bake this casserole from frozen, place it into the oven, covered, at 350 degrees F. for 40 minutes, then reduce the heat to 325 degrees F.; uncover the casserole and continue to bake an additional 30-40 minutes or until hot at the center (165 degrees F.) and golden brown on top.
- To know when a casserole is nicely hot at the center and a safe internal temperature, too, use an instant-read meat thermometer. Insert the thermometer at an angle, right at the center of the casserole.
Watch the display until the degrees stop climbing; this is the finished internal temperature. For a casserole, you want it to be 165 degrees F. at the very center.
- Browning the meatballs before adding them to the sauce adds a nice flavor layer. This is a worthwhile step, but if you opt not to do it, the casserole will still be yummy.
- Browning the meatballs first also ensures they render their fats so the casserole won’t be greasy in consistency.
- Any type of meatballs can be used – beef, turkey, or pork – use your favorite.
- Any type of cheese can be used in this recipe, too. If your family prefers cheddar instead of mozzarella, go for it!
- This casserole is delicious when sprinkled with a bit of parmesan cheese, too, just before serving.
More Delicious Recipes to Try –
Printable Recipe for Making Meatball Sub Casserole –
Meatball Sub Casserole
- 1 loaf buttered garlic bread cut into 1-inch-thick slices (you will have some leftover)
- 1 lb. frozen cooked meatballs thawed
- 8 oz. cream cheese very softened
- 1/2 cup mayonnaise
- 1 tsp. Italian seasoning
- 28 oz. jar marinara sauce
- 2/3 cup water
- Preheat the oven to 350 degrees F. In a greased 9 x 13 pan, arrange the sliced garlic bread in a single layer, buttered side up; set aside.(If you are using plain French or Italian bread, butter each slice and sprinkle with just a smidge of garlic powder, if desired.)
- In a large skillet over medium high heat, add the meatballs, browning them a bit on each side, allowing them to render their fats somewhat; drain any fats that accumulate. Add the marinara sauce to the meatballs, along with the water; bring to a gentle simmer, then remove the skillet from the heat.
- Meanwhile, in a large mixing bowl, combine the cream cheese with the mayonnaise, and Italian seasoning; gently spread this mixture over the sliced bread in the casserole dish; sprinkle with 1 cup mozzarella cheese.
- Spread the marinara/meatball mixture over the cream cheese layer; sprinkle with the remaining 1 cup of mozzarella cheese. Bake the casserole, uncovered, on the center rack of the oven, for 25-30 minutes, or until hot and bubbly throughout and golden brown on top. Serve at once.Don't over bake; this can cause the bread on the bottom of the casserole to become tough and chewy.
Thanks for visiting! I hope you return soon for more yummy recipes for your family.
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