MEATBALL SUB CASSEROLE
My family is a real fan of this dish, the flavor of the creamy cream cheese on the bread with meatballs on it, just reminds you of a meatball sub! It's easy to make and sure to get raves!
Provided by Berylla
Categories One Dish Meal
Time 1h
Yield 2 8x8 cassaroles, 18 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
- Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
- Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts : Calories 247.4, Fat 13.3, SaturatedFat 5.8, Cholesterol 48.7, Sodium 647.6, Carbohydrate 16.7, Fiber 0.8, Sugar 5, Protein 14.8
SISTER SCHUBERT'S® MEATBALL CASSEROLE
Combine meatballs, green peppers, onions, mozzarella cheese, your favorite spaghetti sauce and Sister Schubert's Whole Wheat Dinner Yeast Rolls for a meal your family will devour.
Provided by Marzetti
Categories Marzetti®
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly mist a 9 x 13-inch baking dish with non-stick spray.
- Split rolls in half, horizontally, and place in bottom of prepared pan.
- Heat olive oil in a saute pan; add peppers and onions and saute until tender, about 5 minutes. Add Italian herbs to vegetables and remove from heat.
- To assemble casserole, layer meatballs and peppers and onions and half cheese over bread. Combine spaghetti sauce and chicken stock and pour over all. Top with remaining cheese and bake 30 to 35 minutes. Serve.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 35.2 g, Cholesterol 96.7 mg, Fat 21.7 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 8.2 g, Sodium 945.5 mg, Sugar 9.9 g
ALTON BROWN'S SAUERBRATEN
I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert rolls. Yum!
Provided by gigglesmurf
Categories Roast Beef
Time P3DT4h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
- Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides.
- Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
- Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
- After 3-5 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm.
- Strain the liquid to remove the solids.
- Return the liquid to the pan and place over medium-high heat.
- Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
- Strain the sauce through a fine mesh sieve to remove any lumps.
- Add the raisins if desired.
- Slice the meat and serve with the sauce.
Nutrition Facts : Calories 1033.2, Fat 52.5, SaturatedFat 19.3, Cholesterol 289.7, Sodium 2603.3, Carbohydrate 46.2, Fiber 1.8, Sugar 25.2, Protein 84.6
SISTER SCHUBERT'S® MEATBALL CASSEROLE
Combine meatballs, green peppers, onions, mozzarella cheese, your favorite spaghetti sauce and Sister Schubert's Whole Wheat Dinner Yeast Rolls for a meal your family will devour.
Provided by Marzetti
Categories Marzetti®
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly mist a 9 x 13-inch baking dish with non-stick spray.
- Split rolls in half, horizontally, and place in bottom of prepared pan.
- Heat olive oil in a saute pan; add peppers and onions and saute until tender, about 5 minutes. Add Italian herbs to vegetables and remove from heat.
- To assemble casserole, layer meatballs and peppers and onions and half cheese over bread. Combine spaghetti sauce and chicken stock and pour over all. Top with remaining cheese and bake 30 to 35 minutes. Serve.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 35.2 g, Cholesterol 96.7 mg, Fat 21.7 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 8.2 g, Sodium 945.5 mg, Sugar 9.9 g
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