75 Reviews of Meatball Sub Casserole

From: Wildflour

On Aug 4, 2006

LOVED THIS!!! I subbed garlic bread for the Italian bread and toasted it first, and MAN was this GOOD!!! Will make over and over!!!! What a keeper!!! Thank you SO MUCH!!! WOOHOOOO!!!

From: Debbie in Florida

On May 24, 2005

I have made this several times. I got the recipe out of a Quick Cooking magazine originally, but lost my copy and found it here on Zaar. I am surprised to see so many reviews that the bread was soggy. I think the trick must be to make sure you cover the bread evenly with the cream cheese mixture, and fill any little holes with the mozzerella cheese. This is a fabulous recipe just the way it is written. I would not change a thing. Thanks for posting and saving my dinner!!

From: Scott Keith

On Sep 2, 2002

I doubled the meatball part and used Bertoli roasted garlic and onion spaghetti sauce. It tasted good but the bread on the bottom was mostly soggy. If you can get past the soggy bread then you should like this recipe. Don't think I'd make this again. One thing I did learn from this is that meatballs with green onions instead of regular onions tastes better. No egg required for your meatballs too.

From: RottNDachs

On Nov 5, 2005

I have made this twice, and my family loves it. As I am on a time schedule, I have taken the following shortcuts: 1-I use frozen meatballs. 2-I leave the bread, cut into cubes, out overnight to crust up. 3-I added the water to the cheese mixture to soften it up a bit Thank you for sharing this recipe

From: Cheri Lee

On Dec 3, 2004

Very good! Since I was short for time, I used premade meatballs. The only change I may make next time is to cut the bread into cubes, after spreading on cheese mixture, just so it will be easier to serve! I can't wait for the leftovers!

From: Grandmakristin

On Jun 11, 2009

Great recipe! I followed the suggestion to let the bread dry out overnight and no water added to the sauce. Then, I stumbled upon the remedy to the soggy bottom when I reheated the leftovers. I flipped the casserole over (putting the cut up bread cubes with cream cheese/mayo combo spread on it) and heated it at 400 degrees for 15 minutes. The bread that was mushy the night before was now crispy and cheesy with yummy meatballs and sauce underneath. Next time I make this casserole, I'm going to bake it with the meatballs on the bottom and the cheesy diced italian bread on top. Bye the way, my 2 year old twin granddaughters ate half of this recipe in one sitting!!!

From: *pink*

On Jun 15, 2009

This is the best casserole I have ever tasted! The cream cheese mixture is what really makes it! I didnt have italian bread, so I just cubed up some hot dog/hamburger buns and toasted them under the broiler first, to get the crusty texture on the outside that italian bread has. I thought that it might help with the sogginess also but the bread still seemed to soak up a lot of moisture. So next time I will make sure to use the crustier bread so they wont get as soggy. I also did not add the water because I dont like a thin/runny sauce. To make this recipe super fast, I just used a bag of the frozen italian meatballs and they turned out just fine! It tasted just like a meatball sub but in a casserole! I love this recipe, Super fast and easy, and for sure is going into the regular meal rotation!

From: Schnookie Wookums

On Jan 4, 2008

I've made this twice now, and I've thought it was great each time! The first time my bread got rather soggy (me being the odd one that I am, thought the soggy bread with this was yummy). This last time I made it, I let the bread sit out over night and made sure to spread the cream cheese/mayo mixture evenly over all the bread. I also didn't add water to the spaghetti sauce, and the bread didn't get soggy much at all. Now that I've figured out how to keep that from happening I'll be making this quite often. Meatball sandwiches are a favorite in my family, and this is a fun twist on it. The meatballs are sooo yummy! Thanks for this tasty dish!

From: Chef #225588

On Jun 29, 2005

tastes just like a meatball sub! thanks for the tip about letting the italian bread sit out. i let it sit out for a day and it was still crispy in the casserole - yum! my only suggestion is to make more meatballs (about 1.5 lb) since this recipe only allows for 2-3 meatballs per person and my family loves meatballs!

From: sweetcakes

On May 5, 2009

This was the best meatball anything I have EVER had!! We really enjoyed this recipe!! I also subbed garlic bread and toasted it first for 10min so the final baking time was 20min to heat through. I also put half the amount of water in the sauce..(I like really tomatoey). Thanks so much for posting this!