Meatball Submarine Casserole

Meatball Submarine Casserole brings the bold, comforting flavors of a classic meatball sub into a cheesy, baked casserole. With layers of toasted bread, juicy meatballs, rich marinara sauce, and gooey melted cheese, it’s an easy crowd-pleaser perfect for weeknight dinners, game days, or potlucks. It’s everything you love about the sandwich—no mess, all flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen or homemade meatballsmarinara or pasta sauceItalian or French bread (cut into thick slices)garlic buttermelted buttersalt and peppermozzarella cheese (shredded)provolone cheese (slices)Parmesan cheese (grated)Italian seasoningfresh basil or parsley (optional for garnish)

directions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a small bowl, mix melted butter with garlic powder or minced garlic. Brush over the bread slices.

Toast the bread slices in the oven for 5–7 minutes until golden and slightly crisp. Set aside.

In a saucepan, heat meatballs with marinara sauce until warm and bubbly.

Layer the bottom of the baking dish with toasted bread slices.

Top with half the mozzarella and a few provolone slices.

Add the meatballs and sauce evenly over the cheese layer.

Top with remaining mozzarella and a generous sprinkle of Parmesan and Italian seasoning.

Bake for 20–25 minutes until bubbly and cheese is melted and golden.

Garnish with chopped basil or parsley before serving.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes

Variations

Use garlic knots or hoagie rolls instead of bread slices.
Add sautéed peppers and onions for a Philly twist.
Make it spicy with crushed red pepper or hot Italian sausage.
Use ricotta or a béchamel layer for extra creaminess.
Try different cheeses like cheddar or fontina for added richness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through and bubbly.
Freeze assembled but unbaked for up to 1 month. Thaw and bake as directed.

FAQs

Can I use homemade meatballs?
Absolutely—just make sure they’re fully cooked before assembling.

Do I need to toast the bread first?
Yes, it keeps the casserole from getting soggy.

Can I make this ahead of time?
Yes, assemble it a few hours in advance and refrigerate until ready to bake.

Can I use store-bought sauce?
Yes, a good-quality marinara or pasta sauce works great.

Is this casserole very cheesy?
Yes, it’s rich and gooey—reduce cheese if you prefer it lighter.

Can I make it gluten-free?
Use gluten-free bread and meatballs to adapt the recipe.

Do the meatballs need to be thawed?
If using frozen, thaw them first for even heating.

What’s the best side dish for this?
A crisp green salad, roasted veggies, or garlic green beans work well.

Can I add extra layers?
Yes, more sauce, cheese, or even spinach can be added between layers.

Can I make individual servings?
Yes, assemble in ramekins for single portions.

Conclusion

Meatball Submarine Casserole is a saucy, cheesy, and comforting bake that turns a handheld favorite into a hearty, family-style meal. It’s easy to prepare, endlessly customizable, and guaranteed to satisfy your craving for a warm, savory, and oh-so-cheesy classic.

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