Sunny's Easy Cheesy Meatball Sub Casserole
This easy meatball sub casserole transforms classic sub flavors into a comforting baked dish. It combines sautéed onions and peppers with defrosted meatballs, marinara sauce, and Italian cheese, all topped with crispy garlic croutons. Baked until bubbly and golden, it's a perfect hearty meal for families or gatherings.
Equipment
- 1 9x13 inch Baking Dish
- 1 Medium Skillet
- 1 Large Mixing Bowl
- 1 Spatula or wooden spoon For sautéing and mixing
- 1 Oven Mitts For safe handling of hot dish
Ingredients
Main
- Nonstick cooking spray for the baking dish
- 3 tablespoons olive oil
- 1/2 onion diced
- 1 green bell pepper cored, seeded and diced
- Kosher salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Half a 32-ounce bag frozen store-bought meatballs defrosted and sliced in half
- One 32-ounce jar marinara sauce
- Two 8-ounce bags Italian cheese blend
- One 5-ounce bag garlic croutons crushed
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and green pepper, then sprinkle with salt and pepper and saute until tender, about 5 minutes. Add the garlic and Italian seasoning and cook for another 1 to 2 minutes. Remove from the heat and set aside.
- In a large bowl, combine the meatballs, marinara sauce and cheese. Add the cooked onion and pepper mixture. Mix to combine, then transfer to the prepared baking dish. Top with the crushed croutons. Bake until the cheese is melted and bubbling, 30 to 35 minutes. (If the topping starts to get too brown, loosely cover with foil toward the end of the bake.)
Notes
For an elevated experience, consider using a good quality marinara sauce or even making your own. When sautéing the vegetables, ensure they are tender but still retain a slight bite for textural contrast. The crushed croutons provide a fantastic crunch, but be vigilant during baking as they can brown quickly; loosely tent with foil if they start to darken too fast. For an even richer cheese pull, a layer of sliced provolone or fresh mozzarella could be added under the Italian blend. Serve hot, perhaps with a sprinkle of fresh chopped parsley or basil for freshness and color.