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Meatball Sub Casserole Recipe

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This recipe for Meatball Sub Casserole, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Hardy
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs: 1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoon Parmesan cheese
1 pound ground beef
or
28 frozen meatballs, thawed

Casserole:
1 loaf (1 pound) Italian Bread, cut into 1 inch slices
1 package (8oz) cream cheese, softened
1/2 cup mayonnaise (do not use light or fat free and not Miracle Whip)
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 oz) shredded Mozzarella cheese, divided
1 jar (28 oz) spaghetti sauce
1 cup water
2 garlic cloves, minced

Directions:
Directions:
If making your own meatballs, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1 inch balls. Place in a pan and bake 400 degrees for 15 to 20 minutes.

Arrange bread in a single layer in an ungreased 13x9x2 inch baking dish. Combine cream cheese, mayonnaise, Italian seasoning and pepper. Spread over bread. Sprinkle with 1/2 cup Mozzarella. Combine sauce, water and garlic and let simmer on the stove for a few minutes. Place cooked meatballs on top of bread and cheese. Spoon sauce over meatballs. Sprinkle with remaining mozzarella. Bake uncovered at 350 degrees for 30 minutes or until heated through.

Number Of Servings:
Number Of Servings:
Serves 6-8
Personal Notes:
Personal Notes:
When Alyssa had surgery in January 2008, my friend Carolyn Lozier brought this casserole to their house. Mrs. Hardy and I were there helping with the little ones and got to enjoy dinner with them. It tasted so good and we often talk about the Meatball Casserole and how we need to make it again.

 

 

 

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