Wednesday, May 30, 2012

Meatball Casserole


This is one of those recipes that you can vary in so many different ways.

It is quick and easy . . . and could even be used as a meal to use up leftovers!





Yield: 8 servings
Serving Size: 1/8 of 9X11 baking pan
Calories per serving: 368
Fat per serving: 8 grams

Ingredients
  • 1/3 cup chopped onions
  • 1/4 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 1 egg
  • 1 pound lean ground beef
  • 1 loaf Italian bread, cut into 1-inch slices
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/2 cup mozzarella cheese
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 2 cups (8 ounces) shredded Italian Blend cheese
  • 1 (24 or 32 oz) spaghetti sauce
  • 2 garlic cloves, minced
Instructions
  1. In a large bowl, combine the onions, bread crumbs and 3 tbsp Parmesan cheese and egg.
  2. Crumble beef over mixture and mix well.
  3. Shape into 1-in. balls; place on a greased rack in a shallow baking pan.
  4. Bake at 375° for 15-20 minutes or until no longer pink.
  5. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used).
  6. Combine the cream cheese, mayonnaise, Italian seasoning, salt and pepper and 2 tbsp Parmesan
  7. Spread over the bread.
  8. Sprinkle with 1/2 cup mozzarella.
  9. Scatter meatballs over the cheese, pour sauce over the meatballs and top with remaining cheese
  10. Bake, uncovered, at 350° for 30 minutes or until heated through.

Variations:

Use ricotta cheese instead of mayo and cream cheese.

Use italian sausage instead of meatballs.

Add strips of green pepper if italian sausage is used.

Use leftover spaghetti sauce



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