Recipe of the Week: Meatball Sub Casserole

Today’s recipe is a favorite around the Hoggatt house. I couldn’t even snap a picture before it was gobbled up! I found it in a Taste of Home Magazine several years ago but have adapted for a larger family. It is a good go-to for those nights when you are running out the door like a chicken with your head cut off! I have also adapted it for an even better time saver by using frozen Italian style meatballs instead of making your own. I tastes just like a good-ole meatball sub without the mess!!!

borrowed from


Meatballs – fresh or frozen (thawed); see recipe for fresh below.
1 loaf Italian bread – sliced
1 pkg. cream cheese
1/2 c. mayonnaise
1 t. pepper
Italian seasoning
2 c. mozzarella cheese
1 jar spaghetti sauce (I use roasted garlic and cheese Prego)
In casserole dish (lightly greased) arrange bread in single layer. Combine cream cheese, mayonnaise, Italian seasoning and pepper. Spread mixture over the bread. Top with meatballs. Sprinkle with half of the cheese. Pour spaghetti sauce over and top with remaining cheese. Bake at 350 degrees for 30 min. or until cheese is melted and bubbly. 
1/2 c. chopped onion
1/4 c. Italian bread crumbs
3T Parmesan cheese
2t garlic- crushed
1 lb ground beef
1 egg
mix all ingredients well. for into balls about the size of a golf ball and place on a cookie sheet. Bake 20-30 min @ 400 degrees.

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