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Meatball Sub Casserole (9/28/2007)

Meatball Sub Casserole


1/3 cup chopped green onions
¼ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon pepper
¼ teaspoon salt
1 pound lean ground beef
1 loaf Italian bread-cut into 1-inch slices (French bread will do too)
1 8oz. Pkg. Cream cheese, softened
½ cup mayonnaise (light is fine)
1 teaspoon Italian seasoning
¼ teaspoon ground pepper
2 cups shredded mozzarella cheese, divided
1 28 oz. Jar meatless spaghetti sauce
1 cup water
2 garlic cloves, minced


In a bowl, combine onions, crumbs, ½ teaspoon Italian seasoning, pepper, salt, and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls; place on a greased rack in a shallow baking pan. Bake at 400-degrees for 15-20 minutes or until no longer pink.

Meanwhile, arrange bread in a single layer in a 9 x 13 inch casserole dish (spray dish with cooking spray first) (all of the bread may not be needed). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with ½ cup mozzarella cheese.

Combine spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella cheese.

Bake, uncovered, at 350-degrees for 35-40 minutes or until heated through.

This week's recommended wine from Van's Liquor Store in East Dubuque is:

Franciscan Napa Merlot

Base recipe found on Taste of Home web site at

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