MEATBALL SUB CASSEROLE
1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 lb) Italian bread, cut in 1 inch slices
1 pkg. (8 oz) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 oz) shredded mozzarella cheese, divided
1 jar (28 oz) spaghetti sauce
1 cup water
2 garlic cloves, minced
In a bowl, combine onions, crumbs, and Parmesan cheese. Add beef and mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 13 X 9 X 2 in. baking dish (all of the bread may not be used).
Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture, sprinkle with remaining mozzarella. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. YIELD: 6-8 Servings.
(Editor's note: Do not use reduced-fat or fat-free mayonnaise).
MEATLESS CHILI BAKE
2-1/2 cups uncooked spiral pasta
1 can (15 oz) vegetarian chili with beans
1 jar (12 oz) chunky salsa
1 can (11 oz) whole kernel corn, drained
1/2 cup shredded cheddar cheese
Cook pasta according to package directions; drain. In a large bowl, combine the chili, salsa and corn. Add pasta; toss to coat. Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 400 degrees for 25-30 minutes or until bubbly. YIELD: 4-6 servings.
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