Crockpot Meatball Sub Casserole*

There are no words in the English language that could properly describe how horrid this meal was for us. It wasn't until I wrote this review that I noticed WAY down the page where the OP noted that she used a 9x13 casserole crockpot. I'm guessing that probably makes a huge difference. I did ours in my trusty old 7-qt oval, and it was just horrendous. The sauce and bread and yogurt all kind of combined into one congealed, goopy mess. I typically don't mind when stuff gets a little soggy in the crockpot, but this was just disgusting. It was like biting into something that someone had already chewed. This was definitely a "never again" for us.

CROCKPOT MEATBALL SUB CASSEROLE
(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

1 inch loaf Italian bread cut into 1- slices
8 oz pkg cream cheese, softened
1/2 c Greek yogurt
1 t Italian seasoning
1/4 t pepper
3 c shredded mozzarella cheese divided
1 lb pkg frozen Italian seasoned meatballs thawed
24 oz jar pasta sauce
1 c water

Place a single layer of bread slices in the bottom of your crock pot
Mix together your cream cheese, Greek yogurt and seasonings in a bowl
Spread your cream cheese mixture on your bread slices
Sprinkle 1 cup of your cheese on top of your cream cheese mixture
In a separate bowl, mix together your meatballs, sauce and water (gently)
Take a spoon and spread the meatball mixture evenly over cream cheese mixture
Sprinkle remaining 2 cups of cheese on top
Cover and cook on low for 6-8 hours