with Busy Mom
When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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The holidays can be a crazy time of year with shopping to be done, preparing for guests and getting kids ready for exams. We’ve been out late a lot during the week lately, and traveling on the weekends, so there’s not been a lot of time to fix dinner. Since it seems my family insists on eating every night, I figured I should try to do something about feeding them.
As a matter of fact, I even had most of these things in the pantry and fridge already, so this was easy.
Meatball Sandwich Casserole
Slices (about 1/4 inch thick) baguette French bread(enough to cover a casserole dish)
olive or vegetable oil to brush on bread
- 1-2 pounds (depends on what size dish you’re using) frozen cooked Italian-style or regular meatballs, thawed. Works best if they are smaller, bite-sized meatballs.
- 1 bag frozen chopped onions thawed and drained (I sauteed mine, but I’m sure it’s fine without)
- NOTE: you’re supposed to use the onions and green pepper mix to make it like an authentic meatball sandwich, but no one here but me likes green peppers.
- 1 1/2 cups pasta sauce (I used a tomato-basil one)
- 1 cup shredded mozzarella cheese
- Heat oven to 350°F. Brush 1 side of each bread slice with oil.
- Line the bottom and side of a casserole dish with bread, oil side up and slightly overlapping slices.
- Bake 5 to 10 minutes or until edges are light golden brown.
- In large bowl, mix meatballs, onion (and bell pepper), and pasta sauce.
- Spoon meatball mixture into crust; and bake uncovered 25 to 30 minutes or until thoroughly heated in center.
- Sprinkle with cheese; bake 5 to 10 minutes longer or until cheese is melted.
It was a hit with everyone, and it’s been just as good the next day!
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