I found a version of this recipe in a Gooseberry Patch cookbook and dog eared the page, but I never got around to making it. When I saw it here I knew I had to take a stab at it, Semi Homemade like! This recipe makes a ton and I decided to split it up between two 9x9 baking pans instead of a 9x13. One we ate and one of course went in the freezer. I love recipes that work out that way! As I was making the recipe, I realized the prepared spread makes an AWESOME garlic dip. I used to be a consultant for Tastefully Simple and I can't tell you how many different recipes I tried to recreate their garlic garlic dip, to no avail. This dip is the real deal folks! It's yummy, garlicky, and fresh. Even Silas gobbled it up as the casserole was baking.
Meatball Sub Casserole
adapted from Kelly The Kitchen Kop
1 pkg frozen meatballs
1 loaf french bread, sliced 1 inch thick
1 jar pasta sauce
2 cups shredded mozzarella
8 oz cream cheese, softened
1/2 cup mayo
3 cloves garlic, minced
1 tablespoon Italian seasoning
Cook frozen meatballs according to package directions. Meanwhile, place bread slices on the bottom of a 9x13 baking pan (or two 9x9s). Mix cream cheese, mayo, garlic, and Italian seasoning. Spread cream cheese mixture over bread slices being generous (I still had some left over for a yummy dip). Place meatballs over bread slices, pour pasta sauce over meatballs, and top with shredded mozzarella. Bake at 350 for 30 minutes.
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