January 22, 2013

Meatball Sub Casserole

The pictures for this casserole make it look delicious. But, we did not like it at all. Okay, I'll give it some credit, everything was good except for the ridiculously soggy bread on the bottom. Now, if you like really soggy bread, then this is the recipe for you.

1 loaf Italian bread, cut into 1-inch thick slices
1 (8 oz.) package cream cheese, softened
1/2 cup mayonnaise
1 tsp. Italian Seasoning
1/4 tsp. pepper
2 cups shredded mozzarella cheese, divided
1-lb. pkg. fully cooked frozen meatballs, thawed
1 (28 oz.) jar pasta sauce
1 cup water

Preheat oven to 350 degrees. Mix cream cheese, mayonnaise, and italian seasoning. 

Place bread slices on bottom of baking dish. (Toast bread if you don't want it so soggy)

Cover with the cream cheese mixture and mozzarella cheese

Mix meatballs, sauce and water in a bowl and pour on top. Cover with more mozzarella cheese. Bake at 350 for 30-35 minutes. 

See looks really good huh? Yah, we didn't think so. The original recipe did suggest toasting the bread first so it wouldn't be so soggy, but of course I didn't see that tidbit of info until after I made it and stuck it in the oven.  Oh well! 


  1. Curious to how it would turn out if you put the bread on top and then cheese, kind of like the guys does for the chicken parm casserole. Actually he uses croutons on top.

  2. So, did you think it wasn't good because of the soggy bread or because of the taste? have you tried making it gain with the bread toasted?

    1. The only bad part was the soggy bread. We ate all of the rest of it though. I haven't made it again, but please let me know if you try it with toasted bread.