Meatball Sandwich Casserole

18 to 24 slices (1/4 inch thick) baguette French bread
1/4 cup olive or vegetable oil
1 package (1 lb) frozen cooked Italian-style or regular meatballs (32), thawed
1 bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1 1/2 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)


1. Heat oven to 350°F. Brush 1 side of each bread slice with oil. In ungreased 9 1/2-inch deep-dish pie plate, line bottom and side with bread, oil side up and slightly overlapping slices.
2. Bake 5 to 10 minutes or until edges are light golden brown.
3. Meanwhile, in large bowl, gently mix meatballs, bell pepper and onion stir-fry, and pasta sauce to coat.
4. Spoon meatball mixture into crust; bake uncovered 25 to 30 minutes or until thoroughly heated in center. Sprinkle with cheese; bake 5 to 10 minutes longer or until cheese is melted.
If the meatballs that you’re using are large, just cut each one in half before mixing with the sauce.

Nutritional Information

1 Serving (1 Serving)

  • Calories 550
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 90mg;
  • Sodium 1130mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 26g

From Pillsbury

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