Baked Simple Meatball Stroganoff
Total TimePrep: 40 min. Bake: 30 min.
- 1/3 cup chopped green onions
- 1/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1 loaf (1 pound) Italian bread, cut into 1-inch slices
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 2 cups shredded part-skim mozzarella cheese
- 3-1/2 cups spaghetti sauce
- 1 cup water
- 2 garlic cloves, minced
- In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes.
- Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
- Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.
Editor's NoteReduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts1 serving: 641 calories, 39g fat (15g saturated fat), 94mg cholesterol, 1234mg sodium, 43g carbohydrate (9g sugars, 3g fiber), 29g protein.
Sep 3, 2019
This was delicious but definitely NOT a stroganoff. Stroganoff has sour cream in it. This seemed more like a Meatball Strata to me.I left out the water too.
Sep 3, 2019
No comment left
May 18, 2018
This recipe as is isn't that great. As another reviewer stated, the flavor is great but the bread is soggy and wet. I've been making this for years without the water and we much prefer it that way. One substitution I've also made is to just butter the bread instead of using cream cheese.
Feb 18, 2018
I first made this recipe 12 years ago when it was called Meatball Sub Casserole on this website. I agree "Stroganoff" is not the appropriate name for this. There is still a cooking for 2 version of this recipe out on the website under Meatball Sub Casserole. You can substitute your favorite meatball recipe or use frozen meatballs to speed up the prep. I also use less water (or none to prevent the sogginess that some complain of.
Apr 22, 2016
This was pretty good, with the changes I made. I toasted the bread, but it was still kinda mushy, so I'll toast both sides next time in my toaster oven. I also used only 1/2 of the cream cheese, and had plenty left over. My husband tasted it out of the bowl, and requested a salad so that he could have some of the cream cheese mix on it! LOL! In this size pan, I was only able to put in about 7 slices, so you really can use some left over Italian bread. I also made my own meatball recipe. Tried and true around here! And the 4 1/2 cups sauce is really only about 1 jar of sauce. Again, you can pick out your favorite flavors to make it your own. And, I also didn't use the water.
Jan 1, 2016
The taste of this dish is good, but the consistency is terrible. The bread turns into a mushy mess. If I ever tried this again (which I probably won't) I would leave out the cup of water.
May 6, 2015
This was really very good. I used premade frozen turkey meatballs and a homemade sourdough loaf that was past its prime. Did not use as much water as recommended. Will definitely make again!
Apr 4, 2015
YUM!! I will make this again BUT instead of cutting the bread in slices I will cube them. It'll be easier to serve.
Mar 23, 2015
Very tasty, my family loves it...
Mar 13, 2015
I made this exactly as written for our youth group and they loved it. One tip to keep the bread from getting soggy is to make sure it is completely covered with the mayonnaise/cream cheese mixture so none of the sauce gets to the bread. The bread turns out kind of crispy on the bottom and not soggy at all.