Meatball Sub Casserole with a Creamy Twist

Ingredients

• 1 pound ground beef
• ¼ cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1 loaf Italian bread, cut into 1-inch slices
• 1 (8 ounce) package cream cheese, softened
• ½ cup mayonnaise
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• 2 cups shredded mozzarella cheese, divided
• 1 (28 ounce) jar spaghetti sauce
• 1 cup water
• 2 cloves garlic, minced

Step 1

Heat your oven to 400°F (200°C). In a bowl, mix together the ground beef, chopped green onion, bread crumbs, and Parmesan cheese. Roll the mixture into small, bite-sized meatballs—about an inch each—and place them on a baking sheet. Pop them in the oven and bake until they’re cooked through and no longer pink inside, which should take around 15 to 20 minutes.

Step 2

While the meatballs are baking, lay out your bread slices in a single layer in a 9x13-inch baking dish. In a separate bowl, stir together the cream cheese, mayo, Italian seasoning, and a pinch of pepper until smooth. Spread this creamy mixture evenly over the bread. Sprinkle half of the mozzarella on top.

Step 3

Mix the spaghetti sauce with water and minced garlic, then gently toss in the cooked meatballs. Pour this sauce and meatball combo over the bread and cream cheese layer. Finish by sprinkling the remaining mozzarella cheese over the whole thing.

Step 4

Pop the casserole back in the oven and bake for about 30 minutes, or until the cheese is melted, bubbly, and golden. Let it cool for a few minutes before serving so everything sets nicely. Enjoy!