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<blockquote data-quote="moreluck" data-source="post: 661028" data-attributes="member: 1246">MEATBALL SUB CASSEROLE &nbsp;&nbsp; &nbsp; &nbsp; 1/3 cup chopped green onions&nbsp; &nbsp; &nbsp; 1/4 cup seasoned bread crumbs&nbsp; &nbsp; &nbsp; 3 tablespoons grated Parmesan cheese&nbsp; &nbsp; &nbsp; 1 pound lean ground beef&nbsp; &nbsp; &nbsp; 1 loaf (1 pound) Italian/French bread, cut in 1-inch slices&nbsp; &nbsp; &nbsp; 1 package (8 ounces) cream cheese, softened&nbsp; &nbsp; &nbsp; 1/2 cup mayonnaise (I used Miracle Whip and it was fine!)&nbsp; &nbsp; &nbsp; 1 teaspoon Italian seasoning&nbsp; &nbsp; &nbsp; 1/4 teaspoon pepper&nbsp; &nbsp; &nbsp; 2 cups (8 ounces) shredded mozzarella cheese, divided&nbsp; &nbsp; &nbsp; 1 jar spaghetti sauce&nbsp; &nbsp; &nbsp; 1 cup water&nbsp; &nbsp; &nbsp; 2 garlic cloves, minced &nbsp;&nbsp; &nbsp; &nbsp; In a bowl, combine onions, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls. Place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink.&nbsp; &nbsp; &nbsp; Meanwhile, arrange bread in a single layer on an ungreased 13-by-9-by 2-inch baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper in a bowl and spread over the bread.&nbsp; &nbsp; &nbsp; Sprinkle with 1/2 cup mozzarella. Combine spaghetti sauce, water and garlic in another bowl; add meatballs. Pour meatball mixture over cheese mixture and sprinkle with remaining cheese.&nbsp; &nbsp; &nbsp; Bake, uncovered, at 350 degrees for 30 minutes or until heated through and bubbly. Makes 6-8 servings. Do NOT use fat-free mayonnaise. &nbsp; &nbsp; &nbsp; Note: You can make meatballs ahead of time and freeze for future use. I usually make a double batch of meatballs, and then use the second half of the meatballs the next time around. — Gayle Higgins, South Jordan</blockquote>

[QUOTE="moreluck, post: 661028, member: 1246"] MEATBALL SUB CASSEROLE 1/3 cup chopped green onions 1/4 cup seasoned bread crumbs 3 tablespoons grated Parmesan cheese 1 pound lean ground beef 1 loaf (1 pound) Italian/French bread, cut in 1-inch slices 1 package (8 ounces) cream cheese, softened 1/2 cup mayonnaise (I used Miracle Whip and it was fine!) 1 teaspoon Italian seasoning 1/4 teaspoon pepper 2 cups (8 ounces) shredded mozzarella cheese, divided 1 jar spaghetti sauce 1 cup water 2 garlic cloves, minced In a bowl, combine onions, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls. Place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer on an ungreased 13-by-9-by 2-inch baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper in a bowl and spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine spaghetti sauce, water and garlic in another bowl; add meatballs. Pour meatball mixture over cheese mixture and sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and bubbly. Makes 6-8 servings. Do NOT use fat-free mayonnaise. [B]Note:[/B] You can make meatballs ahead of time and freeze for future use. I usually make a double batch of meatballs, and then use the second half of the meatballs the next time around. — Gayle Higgins, South Jordan [/QUOTE]

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