Meatball Sub Sandwich Casserole - cooking recipe

Ingredients

1/3 cup chopped onion
1/4 cup breadcrumbs or 1/4 cup crushed saltine
3 tablespoons parmesan cheese, grated
1 lb ground beef or 1 lb ground venison
1 loaf Italian bread, 1-inch cubes (1 lb loaf)
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise (no substitutes)
1 teaspoon mixed Italian herbs (basil, oregano...)
salt & pepper
2 cups shredded mozzarella cheese (divided)
1 quart spaghetti sauce (or 28 oz can)
1 cup water
4 garlic cloves, minced (or pressed)

Preparation

Preheat oven to 400.
In a bowl, combine onions, crumbs & cheese; add beef and mix well.
Shape beef into 1-inch balls; place on rimmed cookie sheet; bake for 15-20 minutes (no longer pink in center); turn oven down to 350.
Meanwhile, arrange bread cubes in an UNgreased 13x9 pan.
Combine cream cheese, mayo, seasonings, and S&P; spread over bread.
Sprinkle one cup Mozzarella cheese over the cream-cheese mixture layer.
Combine sauce, water & garlic; add meatballs and gently mix; pour this over the cheese layer.
Sprinkle remaining Mozzarella.
Bake (uncovered) at 350 for 30 minutes (top will be bubbly and quite fragrant).
OPTIONS: Use half Cheddar and half Mozzarella; try some sliced black olives; sprinkle some grated zucchini in for added nutritional value (and get a few veggies past the kids!--it's the secret ingredient).