Sunny's Easy Cheesy Meatball Sub Casserole
Everything you love about a meatball sub, baked as one gooey casserole under a crunchy garlic-crouton crust.
Ingredients
- 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
Steps
- Heat the oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Warm the olive oil in a medium skillet over medium heat. Add the onion and green pepper, season with salt and pepper, and sauté until softened, about 5 minutes. Stir in the garlic and Italian seasoning and cook 1 to 2 minutes more. Remove from the heat and set aside.
- In a large bowl, stir together the meatballs, marinara, and cheese. Fold in the cooked onion and pepper mixture. Spread into the prepared dish and scatter the crushed croutons on top. Bake until the cheese is melted and bubbling, 30 to 35 minutes. (Tent loosely with foil near the end if the topping browns too quickly.)