This Dump and Bake Meatball Sub Casserole is an easy meatball sub casserole recipe with garlic bread and classic Italian flavors perfect for a quick meal during the week or potlucks.
Dump and Bake Meatball Casserole Recipe
This casserole is an easy baked dish that is hearty, filling, and fast, perfect for at-home meals, in-the-field-meals or potluck meals.
And, it’s a great casserole to make ahead and bake later.
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.
Any way you eat it, its so tasty and I bet you already have all the ingredients in your pantry.
This recipe came from my good friends, Mattie and Kenzie Cramer.
Recipe Tips
- 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.
Ingredients for 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, or make your own meatballs
- 8 oz. cream cheese very softened
- 1/2 cup mayonnaise
- 1 tsp. Italian seasoning
- 28 oz. jar marinara sauce
- 2/3 cup water
How to Make Meatball Sub Casserole
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, stir in the browned meatballs.
Spread over the cream cheese layer, then top with remaining mozzarella cheese.
Bake, uncovered, until hot, bubbly, 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.
Let rest for 5 minutes before serving.
I like to sprinkled with a bit of parmesan cheese, too, just before serving.
How to Bake Meatball Sub Casserole From Frozen
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.
More Delicious Recipes to Try
We are big fans of Fiesta Ground Beef and Noodle Skillet (you can also make an Instant Pot version) as well as Cheesy Hash Brown Meatloaf Pie.
Dump and Bake Meatball Casserole
Ingredients
- 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
Instructions
- 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.
Kellie
This looks delicious and so easy to make!
Chef Alli
Hi Kellie –
Let me know what your family thinks about the Meatball Sub Casserole – my guys gave it a thumbs up!
Thanks for your comment here – I so appreciate hearing from you.
Chef Alli