Meatball Sub Casserole

Lately, I've been on the hunt for quick, easy meals as we prepare to add a new baby to our family this spring. If adding a newborn to the mix goes anything like the last two times, one of my biggest hurdles will be getting a meal on the table come dinnertime. If I'm honest, most of the time, I could just be content with popcorn, cereal, or a cold-meat sandwich after a long exhausting day chasing around our busy little boys, but T would be very much opposed to that plan as he typically doesn't eat anything until dinnertime. Alas, the hunt for the perfect mix of go-to quick dinner recipes is real. While cooking my way through several failed recipes from Pinterest, I stumbled across this one that was quite the opposite, and enjoyed by all. It is quick, semi-homemade, and super delicious.

Recipe from The Country Cook

MEATBALL SUB CASSEROLE | Yield: 1 9x13 pan | Total Time: 45 min

INGREDIENTS:

1 loaf Italian bread, cut into 1 inch slices
1 8oz package cream cheese, softened
1/2 C mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 C shredded mozzarella, divided
1 pkg fully cooked meatballs, thawed
1 28oz jar marinara sauce

DIRECTIONS:

Preheat oven to 350 degrees.

Slice Italian loaf, arrange in single layer on baking sheet. Toast under broiler on each side 1-2 minutes. WATCH CAREFULLY so it doesn't burn!

Arrange toasted Italian bread in a single layer in a 9x13 glass baking dish.

In a bowl, mix together cream cheese, mayonnaise, Italian seasoning, and pepper. Spread over toasted Italian loaf. (NOTE: You may have extra. Save it for another use.) Sprinkle with 1/2 C shredded mozzarella.

Mix together thawed meatballs and marinara sauce. Spoon over cheese. Top with remaining mozzarella.

Bake at 350 degrees for 30-35 minutes. Serve with salad!