Meatball Sandwich Casserole

 

18

to 24 slices (1/4 inch thick) baguette French bread

1/4

cup olive or vegetable oil

1

package (1 lb) frozen cooked Italian-style or regular meatballs (32), thawed

1

bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained

1 1/2

cups tomato pasta sauce

1

cup shredded mozzarella cheese (4 oz)

• 1 Heat oven to 350°F. Brush 1 side of each bread slice with oil. In ungreased 9 1/2-inch deep-dish pie plate, line bottom and side with bread, oil side up and slightly overlapping slices.
• 2 Bake 5 to 10 minutes or until edges are light golden brown.
• 3 Meanwhile, in large bowl, gently mix meatballs, bell pepper and onion stir-fry, and pasta sauce to coat.
• 4 Spoon meatball mixture into crust; bake uncovered 25 to 30 minutes or until thoroughly heated in center. Sprinkle with cheese; bake 5 to 10 minutes longer or until cheese is melted.