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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