Meatball Sub Casserole

by Shiloah Baker

1/3 c chopped green onions
1/4 c seasoned bread crumbs
3 T. grated parmesan cheese
1 lb. ground beef
1 load Italian bread, cut into 1 inch slices
1 (8 oz) pkg. cream cheese, softened
1/2 cup mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
1 (28 oz.) jar spaghetti sauce
1 cup water
2 cloves garlic, minced

In a bowl, combine: onions, crumbs, and Parmesan cheese.  Add raw ground beef and mix well.  Shape into 1-inch balls.  Place on a rack in a shallow baking pan.  Bake for 15-20 minutes at 400 degrees F. or until no longer pink.

Meanwhile, arrange bread in a single layer in an ungreased 9×13″ baking dish (all of bread might not fit).  Combine cream cheese, mayonnaise, Italian seasoning, and pepper;  spread over bread.

Sprinkle with 1/2 cup mozzarella cheese.  Combine sauce, water, and garlic; add meatballs.  Pour over cheese mixture.  Sprinkle with remaining mozzarella.

Bake uncovered at 350 degrees F.  for 30 minutes or until heated through.  Yield: 6-8 servings.