Slow Cooker Meatball Sub Casserole
Slow Cooker Meatball Sub Casserole
Slow Cooker Meatball Sub Casserole
Slow Cooker Meatball Sub Casserole

Slow Cooker Meatball Sub Casserole

David Venable

Set it & forget it! This back-to-school supper is easy to make & perfect for the entire family.

Ingredients

  • 5 cups marinara sauce
  • 2 lbs David’s Brisket Meatballs or store-bought variety, fully cooked
  • 1 (16-oz) pkg frozen garlic Texas toast, baked according to instructions and cut into 1–2" cubes
  • 1 cup fresh mozzarella, cut into 1" cubes
  • 2 cups mozzarella, shredded
  • 1/2 cup Parmesan cheese, grated and divided
  • 1/4 cup basil, chopped

Preparation

Combine the marinara sauce and meatballs in a stockpot. Bring to a gentle simmer, then remove from the heat.
In a slow cooker, layer the following ingredients from bottom to top in this order: prepared garlic bread (still warm), cubed fresh mozzarella, meatballs and sauce (still warm), shredded mozzarella, and 1/4 cup grated Parmesan.
Cover the slow cooker with a lid and cook on high for about 1.5–2 hours until the mixture is bubbling and the cheese is completely melted. Sprinkle with the basil and remaining Parmesan.

Cook's Notes

If you prepared the ingredients in advance & they're no longer warm, then set the slow cooker to medium heat & cook for 5–8 hours. The casserole is ready when the top is bubbling & the cheese has melted.

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