Meatball Casserole with Garlic Bread
This Meatball Casserole with Garlic Bread is an easy meatball casserole recipe made with frozen garlic bread and frozen cooked meatballs. It has all the classic Italian flavors.
It’s 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.
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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
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.
Make sure not toover bake; this can cause the bread on the bottom of the casserole to become tough and chewy.
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.

Meatball Casserole with Garlic Bread
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.
This looks delicious and so easy to make!
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