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!