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Italian Meatball Sandwich Casserole
December 07, 2006

With some tweaks, this was pretty darn good. I couldn't imagine mayonnaise combined with the other Italian ingredients, so I used ricotta cheese in place of the mayo. I made sure the bread was day-old and crusty so it would not get soggy. Even the next day, the bread was fine. And I didn't use any water with the spaghetti sauce, just sauce and garlic. This was a hearty, stick-to-your-ribs type casserole - perfect for cold winter nights.

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