Q1: What is the absolute best kind of bread to use for a casserole like this one?

A sturdy bread with a good, chewy crust is the best choice because it will soak up all the delicious sauce without turning into complete mush. A classic sourdough or a crusty Italian loaf are both fantastic choices.

Q2: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 5-10 minutes to the baking time, as it will be starting from cold).

Q3: How do I keep the bread on the bottom from getting too soggy?

The key is to toast the bread first, as the recipe directs. By broiling the bread until it is golden brown and slightly dry, you are creating a sturdy crouton that is perfect for absorbing all that delicious sauce without completely losing its texture.

Q4: Can I use my own homemade meatballs instead of frozen?

Yes, absolutely! This is a fantastic recipe for using up leftover homemade meatballs . You will need about 12 ounces of fully cooked meatballs for this recipe.

Q5: Can I use a different kind of cheese?

Of course! While the mozzarella and Parmesan are a classic combination, this casserole would also be delicious with an equal amount of shredded provolone, an Italian cheese blend, or even a sharp cheddar cheese .

Cheesy Meatball Sub Casserole

The Easiest Cheesy Meatball Sub Casserole

An easy, deconstructed version of a meatball submarine sandwich, all baked into a hearty casserole. This simple recipe uses several convenient shortcuts, including frozen, fully-cooked meatballs and jarred pasta sauce. The base of the casserole is made from toasted and garlic-rubbed sourdough bread. The meatballs are heated and tossed with pasta sauce and a mix of mozzarella and Parmesan cheeses, then poured over the bread, topped with more cheese, and baked until melted and bubbly.

Author: Grace

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs
4 slices sourdough bread
1 1/2 teaspoons olive oil
1 garlic clove, halved
1 1/2 cups pasta sauce with mushrooms
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided

Instructions

Preheat the broiler.
Microwave the meatballs, covered, on high for 4-6 minutes, until heated through.
While the meatballs are heating, place the sourdough bread on an ungreased baking sheet and brush one side of each slice with olive oil. Broil 4-6 inches from the heat for 1-2 minutes, until golden brown.
Rub the toasted bread with the cut surface of the garlic clove. Tear the bread into bite-sized pieces and place them in a greased 11×7-inch baking dish.
Reduce the oven setting to 350°F.
In a bowl, add the heated meatballs, the pasta sauce, 1/4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese. Toss to combine.
Pour the meatball mixture over the bread pieces in the baking dish.
Sprinkle the top with the remaining mozzarella and Parmesan cheeses.
Bake, uncovered, for 15-18 minutes, until the cheeses are melted and the casserole is bubbly.

Notes

This is a very quick and easy recipe, using several store-bought shortcuts like frozen meatballs and jarred pasta sauce.
Toasting the bread and rubbing it with garlic before adding it to the casserole creates flavorful, crouton-like pieces for the base.
This casserole is a great way to enjoy the flavors of a meatball sub in a shareable format.

Find it online: https://www.eatswithsoul.com/meatball-sub-casserole/