Meatball sub casserole is especially helpful during the school year, when we’re busy with our daughter Savannah’s activities. From Gina Harris.

Ingredients

1/3 cup chopped green onions

1/4 cup seasoned bread crumbs

3 tablespoons grated Parmesan cheese

1 pound ground beef

1 loaf (1 pound) Italian bread, cut into 1-inch

slices

1 package (8 ounces) cream cheese, softened

1/2 cup mayonnaise

1 teaspoon Italian seasoning

1/4 teaspoon pepper

2 cups (8 ounces) shredded part-skim

mozzarella cheese, divided

1 jar (28 ounces) spaghetti sauce

1 cup water

2 garlic cloves, minced

Method 

In a bowl, combine onions, crumbs and Parmesan cheese.

Crumble beef over mixture and mix well. 

Shape into 1-in. balls; place on a rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.

Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used).

Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.

Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. 

Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Tips 

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.