DCB Recipe #38: Meatball Sub Casserole

Here is another easy, delicious casserole made in my Pampered Chef Deep Covered Baker. I adapted the recipe from here, halving it so that it would fit in the baker. If you have no baker, click on over to the original recipe and make in a 9x13 casserole.

Meatball Sub Casserole

1/2 loaf of french bread
6oz. light cream cheese, softened
3/4 tsp. Italian seasoning
1/2 lb. frozen meatballs (aproximately 1/2 of a small bag)
1 3/4 cups spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Slice french bread into 1-inch slices and place in deep covered baker.

Mix together cream cheese and Italian seasoning. Spread over french bread.

Chop meatballs and sprinkle over cream cheese mixture.

Pour spaghetti sauce evenly over meatballs. Top with mozzarellla cheese.

Bake 20-25 minutes, until bubbly and cheese is melted.


Emmy said...


Mary said...

Do you cover it?