Meatball Sub Casserole

I made this last night and we loved it. Very easy and tasted so good.

I tried this for a casual dinner with friends. It was great with one big change: do not add a cup of water as the recipe suggests, as it would be soup. I thought this would be a problelm and eliminated it and it was just the right consistency. I used chibatta bread so it would hold up and not become mush with the liquids and that worked out well. Sprinkled top with Parm! So quick and easy, but baked it at lower temp for a longer time so as not to burn the cheese. Next time would add some frozen spinach (well drained) to up the veggie intake!

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I have a big hunger of cheesy tastes thanks to my appetite on main dishes from foreign recipes of cassaroles.

If you are a fan of meatball subs this is a really good recipe! I made it for a small group of young kids (ages 7-11) and they loved it...almost finished the whole pan!! The only concern I had was the difficulty I had cutting it into serving size pieces. I also chose the ciabatta bread because of the texture, but found it too tough to cut through. Perhaps if I'd cut off the top and bottom crust of the ciabatta...or spread some extra sauce on the bottom of the pan before fitting the bread in, or made the casserole ahead of time so the sauce could soak into the bread a little more, or even added the water that the recipe called for. Who knows. What I do know is that I will be making this yummy casserole again