Reviewed: Jan. 25, 2007

kids liked this one. For me I dont know. Maybe i did something wrong in cooking it :)But next time I'll use garlic bread and more sauce.

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DeeWeiss

Cooking Level: Expert

Living In: Appleton, Wisconsin, USA

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Reviewed: Jan. 24, 2007

this was all right. followed other suggestions & sliced the bread & did not use the water. edges of bread were crispy, but middle was soggy. next time i feel like a meatball parm, will probably just make one.

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PURPLEPOOK

Cooking Level: Intermediate

Home Town: Teaneck, New Jersey, USA

Living In: West Milford, New Jersey, USA

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Reviewed: Jan. 23, 2007

The IDEA is good, but this recipe just doesn't cut it. The cream cheese mixture is out of place. We saved the meatballs and mozz from the top and threw the rest away. I think meatball sandwiches on toasty, buttery, crusty bread is easier and tastier!

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kim

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Reviewed: Jan. 23, 2007

first of all, iused ground turkey instead of beef for the meatballs. i also used more onion (white onion).. more bread crumbs, and three egggs. i also added a extra seasoning-- parsely, oregano, crushed red pepper, and dry basil. i just kept adding breadcrumbs, parm cheese and egg until it was the consistency that i liked. my boyfriend went nuts over the meatballs and was eating them stright off the pan when they came out of the oven!!! i used them in the casserole the next day and we were both really dissapointed with the casserole. the taste of cream cheese was sooo overpowering we ended up giving the whole thing to the dog! i defintalty will hang on to the meatball recipe but never make the casserole again. yuck

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heather

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 23, 2007

My family loved this recipe. We are always looking for something different!!

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danielle najeski

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Reviewed: Jan. 22, 2007

Took others suggestions and eliminated the water -- added more sauce. Also reduced the mayo in half. Will cut the cream cheese back a bit as well the next time. I used slices of homemade french bread rather than the cubes -- not soggy at all.

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Bosco's Mom

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

The kids really enjoyed this, I thought it was just okay. I followed advice of other reviewers and omitted the water. I toasted the bread cubes too. Mine turned out a bit dry. Next time I will not toast the bread and see if it turns out better. Otherwise, the flavor was really good.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jan. 19, 2007

This tasted just like lasagna, and was just as much work. I didn't think it was good enough to merit all the time it took to make this recipe.

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teddy

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Reviewed: Jan. 18, 2007

this recipe washad too much mayonaise... it tasted and smelled bad. it might have been better with some pasta between the cheese and meatball layer. i would not reccomend this AT all, and i and my boyfriend were very displeased.

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michmich

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

The taste & general "makeup" of this recipe reminded me of lasagne. Since my husband likes lasagne, he declared a keeper. I found it pretty easy to assemble, so that was another plus. Thanks, Holly, for the fine post.

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Jan. 14, 2007

This was a major hit with my family. Because so many reviewers had soggy bread complaints I did toast the bread before adding the spread and I omitted the water. Also, I used ground turkey (this weekend was "Ice Storm 2007" and Walmart was completely out of every type of ground beef). Regardless, this made an amazingly delicious and simple meal.

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ADALLALY

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 14, 2007

Excellent recipe. My wife really enjoyed this one. Like most posters, we were concerned with the mayo and cream cheese mixture, but we went with it. It actually tastes great. I added a little more garlic to the recipe. I also noticed that the meatball mixture needs some salt. Thanks for the recipe!

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Meach1

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Reviewed: Jan. 14, 2007

A good recipe. My family liked it overall. It could be a little less cheesy. The meatballs were very good.

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Jackie R.

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

Actually about 3.5 stars. Pretty good I made just one change and that was using provolone cheese in place of the mozzarella (I had provolone and not mozzarella) thanks for the suggestion qualitycookdotcom! The casserole was pretty good. I think next time I will use half the amount of cream chese mixed with some ricotta to cut down some of the tang from the cream cheese. I will probably add some mushrooms to the sauce as well. But overall a pretty good dish that I will try again with some revisions.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jan. 12, 2007

I found this recipe about 3 years ago in a booklet that came in my taste of home mag. and made it many times for friends. everyone raved about it. 2 years ago i lost all my cookbooks and this recipe in the florida hurricanes. thanks so much for giving it back. i'm going to make this for my daughter and her family when they come over next week, they have been asking me to make this for two years. thanks so much

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susan

Cooking Level: Intermediate

Home Town: Newtown, Connecticut, USA

Living In: Micco, Florida, USA

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Reviewed: Jan. 12, 2007

WOW! I thought the cream cheese/mayo mixture might be a little strong but the smell from the oven was almost too much to wait for!! My family loved this and we were tempted to eat it all but managed to save some for leftovers - absolutely delicious and fairly easy. I didn't have any Italian bread as we live in a small town, but I used some sandwich rolls and it tasted great!

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Susan

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Reviewed: Jan. 12, 2007

I guess this isn't a fair review since I changed the recipe but there were too many negative comments about the soggy bread using the original recipe. I didn't want to take a chance. So, I took another reviewers suggestion and took my large loaf of crusty italian bread and hollowed out the center. Added the meatballs and cheese, wrapped in foil and baked for 20 minutes. Luckily I only put the cream cheese mixture on one side (other side was fresh mozarella) The mozarella side was a hit, the cream cheese side not so much. The cream cheese overpowered the meatballs. Thanks for the recipe but I think I'll stick to my standard meatball sub next time.

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mominpa

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Reviewed: Jan. 11, 2007

I thought this recipe was pretty yummy! I used some meatballs I had already prepared that were frozen in my freezer, spread the cream cheese mixture (w/a lil less mayo...eyeballed it) on the bread BEFORE cubing/quartering it, and did NOT add any water at all...just more sauce. The bread was a just WEE bit soggy, but I think maybe it's supposed to be JUST A LITTLE?!?! It was stil very yummy! Great comfort food for a cold, winter night like tonight :) Will add to file and make again! Thank you!

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 11, 2007

I love this recipe. I'm so glad I found it because I wanted to make meatball hogies for dinner tonight, but was thinking about how messy that would be with my 8-year-old son, and then this recipe was in my e-mail box. I made it exactly as written and everyone loved it. Those of you who have been substituting ricotta really should try it as is--the spread is good enough to just eat plain on bread. Actually I did make one change; I cut the bread into slices instead of cubes--much easier that way. Thanks for the recipe!

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busycook

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Reviewed: Jan. 11, 2007

I have made this before and we loved it; however, instead of doing bread cubes, I cut the loaf of french/italian bread into slices about 1/2 in.; then spread the cream cheese filling (much easier) and it was excellent, not soggy at all.

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