This recipe is excellent!I have made it twice. The first time I followed the recipe exactly, and ended up with soggy bread. The second time, I made some modifications, and the bread was very crisp, making the whole dish spectacular! I used a 2 quart oval casserole dish (Pyrex), instead of the 9 by 13 inch pan. For the bread, I used a loaf of crusty french bread, and merely ripped off pieces from it until the bottom of the pan was covered. The bread should be packed quite tightly on the bottom. Next, I mixed the mayo and cream cheese with the spices, and spread it over top the bread. Because the bread was packed so tightly in the bottom, it was quite easy to spread evenly. This layer can be a bit thick, because it will protect the bread from becoming soggy with the sauce. After this, just follow the recipe exactly, and you should come out with a meatball casserole that has a crispy bread bottom!
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This recipe is excellent!I have made it twice. The first time I followed the recipe exactly,...