Those few minutes that I had to wait to take a bite of this felt like the longest minutes in the world. After I got my chance though, it was all well worth it. It was even better than what I had expected. It was so cheesy and creamy and ooey gooey, I think I had three plates! Between the husband, my kids, and myself, the entire pan got cleared out in one sitting. I’m not sure the leftovers would be very good with the bread in there, but I don’t think we will ever find out.
Check out what they are saying about this recipe over at Group Recipes:
“This really was a very good recipe & I’ve now discovered the EASIEST WAY TO MAKE MEATBALLS!! This was a super simple, super fast, taste just like a meatball sub, minus the mess.”
As soon as my family tried this I knew it was going to go on my list of regular menu items.
Ingredients
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons Kraft grated parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup Hellmann’s mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded Kraft mozzarella cheese
3 cups Ragu spaghetti sauce
1 cup water
2 cloves garlic, minced
Instructions
Preheat oven to 400 degrees F (205 degrees C).
Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
Arrange the bread cubes in a single layer in an ungreased 9×13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: If you don’t like soggy bread, you can leave it out and serve alongside the casserole at the end.
Thanks again to Group Recipes for this amazing recipe.
