Wednesday, December 19, 2012

Ground Beef Sandwich Casserole

 
Sue here!
Jo has been blog hogging again with all of her Christmas recipes. I thought I would hijack the blog and post this amazing sandwich casserole.
I saw this for the first time over at Grandma Loy's Kitchen and knew I had to make it. The original recipe was called Italian Sandwich Casserole but I didn't have some of the ingredients so renamed it to match my ingredients.
It is sooooo good...and easy to put together. My husband and a buddy he had over for dinner loved it. They pretty much ate the whole pan - Kenzie and I got a slice each!
P.S. - Kenzie loved it too. Teenager approved and husband approved AND mom approved. Gotta love that!
 
 
Ground Beef Sandwich Casserole
(Slightly adapted from Grandma Loy's Kitchen)
 
Ingredients
1 lb ground beef
1 tsp onion powder
1 tsp garlic powder
2 tsp oregano
10 slices of bread cut in half
3 cups shredded cheese, mozza or whatever is on hand
1 jar spaghetti sauce
1/2 cup Parmesan cheese
 
Directions
Preheat oven to 350. Line a 9 X 13 pan with parchment paper. Set aside.
In a sauce pan, cook and stir the ground beef, onion & garlic powder, and oregano until beef is cooked. Remove from heat and set aside.
Toast all of the bread in a 350 oven till dry but not burnt - a cookie sheet works well for this.
Place 5 of the halved bread slices (10 halves total) on the bottom of the prepared 9 X 13 pan and cover with all of the cooking creme.
Then top as follows: cooked ground beef, 1/3 of the cheese, all the spaghetti sauce a 1/3 more cheese then top with remaining 5 of the halved bread slices (10 halves total).
 
 
Bake uncovered at 350 for 15 minutes....then sprinkle with the rest of the mozza and the Parmesan.
Bake again for 15 to 20 minutes or till nice and brown.
Let sit for 5 minutes before cutting.
 
 
This is very rich and very filling. If you aren't feeding big, hungry, hard working men you could probably get 10 servings out of this, especially if you served it with a salad or veggies on the side.
I brought a piece up to Jo the next day and it held up really well. She also loved it.
I thought that this would be much soggier than it turned out to be. After it cooled a little I could almost pick this up in my hands and eat it like a regular sandwich. I didn't, I used a knife and fork, BUT I could of...
Think of this as a cross between a sloppy Jo and a lasagna.
I definitely will be adding this to the dinner rotation.
Who doesn't love tasty, hearty,  and easy to prepare meals?
 
Stop by My Turn (for us) and Carole's Chatter for some great links!

20 comments:

  1. Replies
    1. Thank you. I think it is destined to become a new favorite at our house

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  2. Oh I'm loving this idea! I bet there are tons of things you could do with this recipe, different sauces, different meats, different spices. Oh I will have to try this one on my family! Thanks!

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    1. It is sooooo easy to make and it turns out so tasty! There definitely is an endless possibility of combinations. :)

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  3. How much spaghetti sauce

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    1. Just a regular jar size. (I think it's like 26 oz or around there...)Next time I make this I will get the measurements off the jar and add them to the ingredient list for you!

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  4. We enjoyed this but decided it would be better with crusty/hardy white bread rather than the store bought whole wheat I had on hand. I also used the plain garlic creme spread and that was fine.

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  5. I made this tonight. Talk about yummy comfort food! This was so easy and delicious! I actually fit 12 slices of bread in my pan. I will definitely make this again.

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  6. First of all, my Mom's maiden name was also Loy. So that gives me a warm feeling about you.. Second the recipe sounds wonderful. I will make it soon! Thanks!!

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  7. I am trying this out on our senior church group today at a picnic on my porch. I subbed ground pork for the beef. I'll let you know what we all thought.

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  8. Made this tonight for my husband and he loved it. I used store bought texas toast on the bottom and smooshed it down flat with a spatula. Only Philadelphia creme available was Italian Herb and we liked it just fine. I split this into 9x9 casseroles, one for now and one for the freezer.

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  9. instead of spag sauce... what about enchilada sauce??

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    1. That would definitely put a different spin on things! Let us know if you give that a try :)

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  10. This sounds warm,comfy and easy to make, as I watch snow falling outside my kitchen window. I sure will give this a try this week...thanks for posting!

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  11. Looking forward to making this tonight! Thanks for the great idea!!!

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  12. Can I use just Cream Cheese instead? TY

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    1. The consistency of the cooking cream is different than regular cream cheese so it might change the recipe. Also - you would have to add in some herbs, garlic, etc... to bring in the flavor that the cooking cream would.

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  13. I can't find the cooking creme anywhere. I even went to the Kraft website and searched for Philadelphia Cream Cheese Cooking Creme and it couldn't find anything matching. I this like a spreadable cream cheese or thinner than that.

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    1. It's a bit thinner. I Googled substitutes for Philadelphia Cooking Crème and it says to use 1 Tub of Cream Cheese Spread plus 2 Tbsp of milk. Hope that helps!

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  14. We used Herb Goat cheese and put one chunk on each bottom bread half.....even more rich!

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