Meatball Sub Casserole Recipe – A Wonderful Take on The Popular Meatball Sub In A Casserole!

This is probably the best Meatball Sub Casserole I’ve made and I’ve made several! I love the layer of cream cheese in this casserole.

Meatball Sub Casserole

This meatball casserole is a wonderful take on the Italian Meatball Sandwich.

You can use light mayo if you want. It doesn’t effect the creaminess of this meatball sandwich casserole at all.

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Meatball Sub Casserole Recipe
Ingredients
Meatballs
  • 1 ⁄3 cup chopped green onion to taste
  • 1 ⁄4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 lb ground beef
For The Casserole
  • 1 loaf Italian bread cut into 1 inch slices
  • 8 ounces cream cheese softened
  • 1 ⁄2 cup mayonnaise not low-fat or lite
  • 1 teaspoon italian seasoning
  • 1 ⁄4 teaspoon pepper
  • 2 cups shredded mozzarella cheese divided
  • 1 28 ounce jar spaghetti sauce
  • 1 cup water
  • 2 garlic cloves minced
Instructions
  1. Preheat oven to 400.
Basic Meatball Recipe
  1. In a bowl, combine the onions, bread crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-inch balls; place on a rack.
  2. In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
  3. Reduce oven temperature to 350.
  4. Meanwhile, arrange the bread in a single layer in an ungreased 13x9x2" baking dish. (All of the bread might not be used.).
  5. Combine the cream cheese, mayo, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
Meatball Sub Sauce
  1. Combine the jar of spaghetti sauce, water and garlic; add the meatballs. Pour over the cheese mixture; sprinkle with remaining mozzarella.
  2. Bake, uncovered at 350 for 30 minutes or until heated through.

Enjoy!

Alternative: I always like to make homemade meatballs when time allows. However you could make this dish with frozen Italian meatballs from the grocery store!

Whether you use homemade meatballs or frozen Italian meatballs I hope you enjoy this Meatball Sub Casserole recipe. I do!

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Recipe based on one by yooper
Photo by anniesnomsblog

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Make-Ahead Mashed Potato Casserole

This Make-Ahead Mashed Potato Casserole is a time saver casserole and the taste is excellent! This casserole is perfect for any occasion.

It’s so easy to prepare and ready to be heated on the day needed.

I advise anyone who believes you can not successfully reheat mashed potatoes to try this one.

This recipe proves beyond a doubt that reheating mashed potatoes CAN be done without any sacrifice in flavor!

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Make-Ahead Mashed Potato Casserole
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Make Ahead Mashed Potato Casserole
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

When you're stressed for time this Make-Ahead Potato Casserole saves the day.

Course: Side Dish
Cuisine: American
Keyword: Make-Ahead Mashed Potato Casserole
Servings: 6
Calories: 305 kcal
Ingredients
  • 10 potatoes about 3 1/2 lbs
  • 1/2 pound cream cheese
  • 1/4 cup butter
  • 1 cup chopped green onion
  • 1 cup sour cream
  • 1/2 cup minced fresh parsley
  • 1 pinch dried marjoram
  • salt and pepper
  • 1/2 cup coarse fresh breadcrumb
Instructions
  1. In a large pot of boiling water, cook the potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly, peel.
  2. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
  3. Mix in the onions, sour cream, parsley, marjoram, and salt and pepper to taste.
  4. Transfer to 8 inch (2 L) baking dish, smooth top. Sprinkle with crumbs,
  5. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
  6. Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

Enjoy!

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Scalloped Potatoes & Ham – Easy To Make

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Recipe based on one by Derf
Photo by May I Have That Recipe

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Cheesy Broccoli Rigatoni

This Cheesy Broccoli Rigatoni is a cheese and veggie packed pasta side dish that always brings compliments. Add chicken or shrimp and you’ll have a well-balanced entree.

Cheesy Broccoli Rigatoni

This pasta dish always turns out delicious. It’s very creamy, and the broccoli is a nice added touch.

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Cheesy Broccoli Rigatoni
Ingredients
  • 12 ounces uncooked rigatoni pasta
  • 3 garlic cloves minced
  • 1/4 cup butter cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 1/2 cups nonfat milk
  • 5 cups fresh broccoli florets
  • 2 cups shredded part-skim mozzarella cheese divided
Instructions
  1. Cook the pasta according to the package directions.
  2. Meanwhile, in a large saucepan, saute the garlic in the butter over medium heat for 2 minutes. Stir in the flour and salt until blended.
  3. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain the pasta and toss with oil; set aside.
  4. Add 1 inch of water to a large saucepan; add the broccoli. Bring to a boil. Reduce the heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
  5. In a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat with the remaining layers.
  6. Top with the remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.

Enjoy!

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Recipe based on one by Crafty Lady 13
Photo by Lainey6605

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Chicken Crescent Roll Casserole

This Chicken Crescent Roll Casserole Recipe is a keeper. It has a permanent place in my definite “keeper” file from now own. I think it’s just that good!

Chicken Crescent Roll Casserole

This will also work great with turkey.

It’s just soooo easy, rich and flavorful. Just plain yummy!

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Chicken Crescent Roll Casserole
Ingredients
  • 2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 10 3/4 ounce can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or any cheese of choice or 3⁄4 cup swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream or use whipping cream
Filling
  • 4 ounces cream cheese very soft
  • 4 tablespoons butter very soft but not melted
  • 1 ⁄2-1 teaspoon garlic powder optional
  • 1/2 - 1 cup cup onion finely chopped (can use green onions)
  • 2 large cooked chicken breasts finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2 - 3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt or use 1/2 teaspoon white salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
  • 1 -2 cup grated cheddar cheese for topping
Instructions
  1. Preheat your oven to 350°F. Butter a casserole dish (any size to hold crescent rolls).
  2. In a saucepan, mix the half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil).
  3. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  4. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  5. Season with seasoned salt or white and black pepper to taste.
  6. Unroll the crescent rolls.
  7. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  8. Drizzle a small amount of the soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  9. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  10. Bake for about 30 minutes.

Enjoy this Chicken Crescent Roll Casserole for dinner tonight!

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Recipe based on one by Kittencal
Photo by SharonChen

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Grandma’s Homemade Egg Noodles

Grandma’s Homemade Egg Noodles are sooo much better than store bought. If you’ve never made homemade noodles before you’re in for a treat!

I remember my grandmother making noodles like this when I visited her in Alabama many moons ago.

The first time I made them my dad said they reminded him of his mom’s homemade noodles and were just as good as hers–the best compliment ever!

This recipe makes a lot of noodles, too.

To roll the dough and cut into strips, I have an inexpensive pasta roller machine from Amazon–makes perfectly thin (or thick) noodles and has a fettuccine attachment that cuts the noodles into perfect width! (Click Here!)

If you are using a pasta rolling appliance, make sure the dough is not sticky AT ALL. It will be difficult to separate into individual noodles if it is at all sticky.

It is not so crucial if you are rolling out and cutting by hand/pizza cutter, etc.

Either way, they are wonderful, light, and tasty! Great recipe!

(These are perfect for this Turkey Noodle Soup Recipe!)

I make a big batch and freeze several bags of the dried strips for cooking later.

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Homemade Egg Noodles
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Grandma's Homemade Egg Noodles
Prep Time
20 mins
Cook Time
0 mins
Resting
1 hr
Total Time
1 hr 20 mins
 

A great recipe that makes a lot of delicious noodles.

Course: Side Dish
Cuisine: American
Keyword: Grandma's Homemade Egg Noodles
Servings: 6
Calories: 300 kcal
Ingredients
  • 3 egg yolks
  • 1 whole egg
  • 3 tablespoons cold water
  • 1 teaspoon salt
  • 2 cups flour
Instructions
  1. Beat the egg yolks with the whole egg until very light. Beat in the salt and water.
  2. Stir in the flour and work with hands until blended. Divide the dough into 2 equal parts.
  3. Roll out each part as thin as possible on a lightly floured board. Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
  4. Shake out the strips and allow them to finish drying before using or storing them.
  5. Enjoy!



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Hungarian Noodles and Cabbage

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Recipe based on one by Miss Annie
Photo by flower7

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Crock Pot Cube Steak and Gravy

This Crock Pot Cube Steak and Gravy is excellent and the gravy just begs to be served with mashed potatoes, rice or noodles.

Let me say right now, folks, that you ain’t never had a more tender piece of meat than this!

Wonderful recipe and let me tell you if you’re lucky enough to have leftovers they won’t last long. They make a wonderful lunch with egg noodles.

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Crock Pot Cube Steak and Gravy
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Crock Pot Cube Steak and Gravy
Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
 

You just can't cook meat more tender or delicious as this.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Cube Steak and Gravy
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 lbs cube steaks
  • salt
  • pepper
  • flour for dredging
  • 1 1 oz package onion gravy mix
  • 1 10 1/2 oz can cream of mushroom soup
  • 2 cups water
Instructions
  1. Salt and pepper the steak to your liking, then dredge in the flour. Fry the steak until brown and place in the crock pot.
  2. Add the water, soup, and gravy mix.
  3. Cover and cook on low 6 to 8 hours.
Recipe Notes

Serve with mashed potatoes or rice.

Enjoy!

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To-Die-For Slow Cooker Roast

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Recipe based on one by southern chef in louisiana
Photo by Chef floWer

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Make Ahead Italian Sausage and Pasta Bake

This wonderful hearty Make Ahead Italian Sausage and Pasta Bake really hits the spot. Full of flavor, easy to make (and freeze) for those hectic or lazy days.

Make Ahead Italian Sausage and Pasta Bake

Not only is this dish beautiful, it is sooo delicious!

You can make this the night before so all you have to do when ready to serve is heat it up in the oven.

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Make Ahead Italian Sausage and Pasta Bake
Ingredients
  • 1 1/2 pounds Italian sausage mild or hot
  • olive oil optional
  • 2 onions coarsely chopped
  • 3 garlic cloves minced
  • 1 large sweet red pepper coarsely chopped
  • 28 ounces meatless extra chunky pasta sauce
  • 7 ounce can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon fennel seed
  • 5 cups penne pasta
  • 1 284 g package fresh spinach (trimmed and coarsely chopped)
  • 3 cups shredded provolone cheese or 3 cups mozzarella cheese
  • 1 cup grated asiago cheese or 1 cup parmesan cheese
Instructions
  1. Cut the sausage into 1/2 inch chunks. In large skillet, brown the sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
  2. Pour off any fat from the pan. Add the onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in the pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan.
  3. Return the sausage and any accumulated juices to the pan; cover and simmer for 15 minutes or until sausage is firm throughout.
  4. Meanwhile, in a large pot of boiling salted water, cook the pasta for 6 minutes, add the spinach; cook for 1 minute. Drain well and return to the pot. Add the sausage mixture and provolone/mozzarella cheese; stir to combine well.
  5. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
  6. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

Enjoy!

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Recipe based on one by Chili Spice
Photo by French Tart

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Crook’s Corner Shrimp and Grits

Shrimp and grits are a Southern delicacy. Crook’s Corner Shrimp and Grits is from Crook’s Corner restaurant in Chapel Hill, NC. It’s so good it was featured in Southern Living magazine.

Crook's Corner Shrimp and Grits

This is the ultimate comfort food. Don’t let the long list of ingredients throw you off, this goes together quickly and easily.

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Crook's Corner Shrimp and Grits
Ingredients
  • 2 cups water
  • 1 14 1/2 ounce can chicken broth
  • 3/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1 cup regular grits I used quick grits and they were fine
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon white pepper
  • 3 slices bacon
  • 1 lb medium shrimp peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup flour
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onion
  • 2 cloves garlic minced
  • 1/2 cup fat-free low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Tabasco sauce
  • lemon wedge
Instructions
  1. Bring the first 4 ingredients to a boil in a medium saucepan; gradually whisk in the grits; reduce the heat and simmer, stirring occasionally, 10 minutes or until thickened; add the cheddar cheese and the next 4 ingredients; set aside but keep warm.
  2. Cook the bacon in a large skillet until crisp; remove and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
  3. Sprinkle the shrimp with pepper and salt; dredge in flour.
  4. Saute the mushrooms in the hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add the shrimp and garlic and saute 2 minutes or until the shrimp are lightly brown; stir in the chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
  5. Divide the grits into 4 large, shallow soup bowls; divide the shrimp mixture into four servings and place on top of the grits; top each serving with crumbled bacon and serve with lemon wedges.

Enjoy!

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Recipe based on one by Hey Jude
Photo by anniesnomsblog

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Crock Pot Collard Greens and Ham

Crock Pot Collard Greens and Ham is an excellent choice as a side dish for fried catfish or pulled pork. Also goes well with cornbread to soak up the juices which are called “pot likker”.

Crock Pot Collard Greens and Ham

When you eat this kind of food, you know you are living!

Absolutely excellent. Best greens I have ever had. And the Pot Liquor! I can just drink it out of a cup it’s so good.

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Crock Pot Collard Greens and Ham
Ingredients
  • 1 smoked ham hock
  • 4 -6 slices thick bacon optional
  • 8 cups collard greens tough ribs and stems removed, torn into thin strips (kale may also be used)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups water
Serve With
  • 1/2 cup minced mild onion optional
  • red wine vinegar amount to taste (optional)
  • hot pepper sauce I like Tabasco, amount to taste (optional)
Instructions
  1. Note: be sure to rinse collards thoroughly before using.
  2. Remove any thick stems and tear or chop leaves into strips.
  3. Cook the bacon in a skillet until the fat renders and bacon becomes translucent.
  4. Place the bacon, with its drippings, into the bottom of the crock pot. Add the greens, ham hock, salt, pepper, and water into crock pot. Cover and cook on low for 6 hours or on high for 3 hours.
  5. Remove the ham hock, discard the skin and shred the meat, returning meat to crock pot.
Recipe Notes

Serve the greens with minced onion, vinegar and Tabasco, if desired.

Enjoy!

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Recipe based on one by Sue Lau
Photo by Sue Lau

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Chicken Scaloppini With Lemon Glaze

This Chicken Scaloppini With Lemon Glaze is a wonderful lower-fat dish that is easy to make. The sauce is what makes this dish lower in fat.

 

It’s a broth-based lemon sauce and doesn’t have any heavy cream which is what you normally find in a sauce of this type.

It’s more like a glaze that soaks into the chicken.

This is really an easy dish that’s sure to be a big hit with everyone you serve it too!!

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Chicken Scaloppini With Lemon Glaze
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Chicken Scaloppini With Lemon Glaze
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

The stock-based lemon sauce keeps this dish lower in fat than a cream-based sauce.

Course: Main Course
Cuisine: Italian
Keyword: Chicken Scaloppini With Lemon Glaze
Servings: 4
Calories: 415 kcal
Ingredients
  • 4 boneless skinless chicken breasts pounded to about 1/3-inch thickness
  • 2 tablespoons Dijon mustard
  • 1 large egg you may need two
  • 1 cup dry breadcrumbs
  • 1/4 teaspoon poultry seasoning or to taste
  • 1/2 teaspoon garlic powder
  • 1/4 - 1/2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil for frying
Lemon Glaze
  • 1/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt can use more to taste
  • 4 -5 thin lemon slices
  • fresh parsley chopped (to taste)
Instructions

  1. In a small bowl or shallow dish whisk together the mustard and eggs; set aside.

  2. Combine the dry bread crumbs with the poultry seasoning, garlic powder, and seasoning salt; spread on a piece of waxed paper.

  3. Dip the breasts firstly in the egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhere the crumbs to the breast.

  4. Heat the olive oil in a skillet over medium heat.

  5. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.

  6. For the glaze; in the same skillet add in the broth, lemon juice, and 1/4 teaspoon salt (or to taste, if using capers add now) bring to a boil scraping any brown bits from the pan.

  7. Add in lemon slices and parsley; mix to combine for about 1 minute.

  8. Spoon the glaze/sauce over chicken.

 

Delicious! Enjoy!

Up Next: 

Grilled Pork Tenderloin Recipe

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Recipe based on one by Kittencal
Photo by Nif

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