As much as I love the convenience of one dish meals, the traditional casserole is just not my style. When I first looked into freezer cooking, I was afraid our family’s dinnertime would be bland and boring. I’ve since learned: that is nowhere near the case. This Meatball Sub-Bake in particular is further proof you can freeze almost anything ahead of time. Feel free to add in additional toppings that you would enjoy on your Meatball Sub.
Katie @ Onceamonthmom.com
- 0.5 loaf french bread, sliced into 1 inch slices
- 6 ounces cream cheese, softened
- 0.75 teaspoon Italian seasoning
- 0.5 pound frozen meatballs, thawed and halved
- 13 ounces spaghetti sauce
- 1 cup shredded italian cheese
Preheat oven to 375. Place french bread slices on the bottom of a 8×8 baking pan. In a small bowl, mix together cream cheese and italian seasoning. Spread cream cheese mixture over the top of each bread slice. Place meatball halves on top of the cream cheese and bread. Cover with spaghetti sauce and shredded cheese. Bake for 25-30 minutes until cheese begins to brown.
Follow assembly directions above but do not top with spaghetti sauce or shredded cheese. Cover baking pan tightly with foil, label and freeze. If desired, you can freeze the shredded cheese in a quart freezer bag to keep fresh until serving day. To serve: thaw in fridge. Right before baking, add spaghetti sauce and cheese over the top of the meatballs. Bake at 375 for 25-30 minutes until cheese begins to brown.
**conversion chart image provided by Erik Spiekermann