Raise your hand if you like meatball sub-casserole? Now, how would you like to take all those flavors you love in a meatball sandwich and turn them into a stew? Well, here you go, folks. This is the best stew I’ve had in a long time. Not only was it super easy to make, but the flavors blended so well.
CAN I USE HOMEMADE MEATBALLS?
Of course you can! However, you want them to be well cooked before adding them to this dish. This is a family meal and using pr-cooked meatballs makes it quick to prepare. The smells coming out of my kitchen the night I prepared this dish were so good that the neighbor’s little boy said he just had to come and have dinner with us. And so he did!
This delicious casserole recipe is from the latest Gooseberry Patch cookbook, 101 Cozy Casseroles. I’ve been in Gooseberry Patch heaven with all the new cookbooks that have come out. Each recipe in this cookbook comes with a photo. So if you’re a visual person, you’re going to love this cookbook. In fact, the photos are so beautiful that I had a hard time deciding which recipe to choose for all of you.
1/3 cup chopped green onion
1/4 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese
1 pound of ground beef
1 Italian bread cut into 1 inch slices
8 ounces of softened cream cheese
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups of grated mozzarella divided
1 jar of your favorite spaghetti sauce (28 ounces)
1 cup of water
2 cloves of garlic, chopped
Preheat the oven to 400 degrees F.
In a bowl, mix the onions, breadcrumbs and parmesan cheese.
Add the beef and mix well.
Shape into 1-inch balls; place on a cookie sheet.
Bake for 15-20 minutes or until no longer pink. (Or fry in a skillet over medium heat).
Reduce oven temperature to 350.
Meanwhile, place breads in a single layer in an ungreased 13×9 baking dish. (Not all the bread may be used).
Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over bread. Sprinkle with 1/2 cup mozzarella cheese.
Combine sauce, water and garlic; add meatballs.
Pour over cheese mixture; sprinkle with remaining mozzarella.
Bake, uncovered, at 350 for 30 minutes or until done.