Comments on: Fresh Asiago Meatball Sub Casserole

By: Judith Hanneman

Judith Hanneman — Wed, 30 Sep 2015 00:40:06 +0000

In reply to Sherry.

There’s only 1 tsp of salt in the entire recipe plus a 1/2 tsp that’s optional for the bread. The over saltiness may have been caused by the spaghetti sauce you choose and other factors. Fresh asiago isn’t salty either. Try low-salt cheese and low-sodium sauce that might help.

By: Sherry

Sherry — Wed, 30 Sep 2015 00:25:49 +0000

I would cut down on the salt. I used doubled the recipe and didn’t even use the amount of salt called for and it was still too salty

By: Judith Hanneman

Judith Hanneman — Sat, 25 Oct 2014 15:40:11 +0000

The hoagie roll works for me too–I tend to use what I have on hand and the "seen better days" bread when I made this was just the white bread!

The bread will get soggy with sauce–and I know a lot of ppl like that. I'm on the fence about that–it was OK, but I think I'd just prefer the garlic toast sans the sauce as well. Guess that's done so it all cooks in one pan.

By: Marguerite Martin IIq

Marguerite Martin IIq — Sat, 25 Oct 2014 14:38:59 +0000

I saw that a while later. I was out of success so I used a hoagie roll…I had to dig it out of the hamburger meat, it didn't take long tho. The meatballs turned out fantastic, the bread that goes around it tho didn't brown all the way tho so next time I'm going to cook the bread separately. Other than that I made my own homemade sauce the dish was delicious.

By: Judith Hanneman

Judith Hanneman — Thu, 16 Oct 2014 20:42:59 +0000

I used 3 slices for 1 lb of meat Marguerite. Just let it soak till it was wet then squeezed out most of the water. BTW, I left the crust–it was just plain white bread like Wonder Bread.

By: Marguerite Martin IIq

Marguerite Martin IIq — Thu, 16 Oct 2014 17:56:34 +0000

How much bread needs to soak for the meatballs