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Best Easy Spooky Mummy Meatball Sub Casserole Recipe

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A fun and delicious Halloween casserole featuring frozen meatballs, marinara sauce, mozzarella cheese, and crescent dough strips wrapped like mummies. Quick to assemble and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 loaf (16-18 inches) Italian sub bread or French baguette, halved lengthwise
  • 1 (24-ounce) bag frozen fully cooked homestyle meatballs
  • 2 cups (480 ml) good-quality marinara sauce
  • 2 cups (8 ounces) shredded low-moisture mozzarella cheese
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1 large egg, beaten
  • 24–30 sliced black olives
  • Fresh parsley or basil, chopped (optional)
  • Red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13 baking dish on the middle rack to preheat for about 5 minutes.
  2. Cut your loaf of Italian bread in half lengthwise, then cut each half crosswise into pieces that fit snugly in your baking dish. Place the bread pieces cut-side up in the dish.
  3. Spoon about 1 cup of the marinara sauce evenly over the bread pieces.
  4. Place the frozen meatballs directly on top of the sauce-covered bread. Arrange them in rows, about 1 inch apart. Press them down slightly so they nestle into the bread.
  5. Sprinkle the shredded mozzarella evenly over the meatballs, followed by the grated Parmesan.
  6. Open the can of crescent roll dough and separate it into 8 triangles. Cut each triangle lengthwise into 3-4 strips, about 1/2 inch wide. Drape these strips over the meatballs loosely, leaving gaps.
  7. In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush or a spoon, gently brush the egg wash over the crescent dough strips.
  8. Place the dish in the preheated oven and bake for 20-25 minutes, or until the crescent dough is golden brown and the cheese is bubbly and melted. If the dough starts browning too quickly, tent the dish loosely with aluminum foil after about 15 minutes.
  9. Remove the casserole from the oven. While it’s still hot, press two sliced black olives onto each meatball that’s visible through the gaps in the dough.
  10. Allow the casserole to rest for 5 minutes before cutting.
  11. Sprinkle with fresh parsley or basil for color, and add red pepper flakes if desired. Cut into squares or use a spatula to lift out individual portions. Serve warm.

Notes

For best results, drape the crescent dough strips loosely to allow cheese to bubble through. The casserole can be assembled up to 24 hours ahead and refrigerated; add 5-7 minutes to baking time. Leftovers keep in the refrigerator for up to 3 days.

Nutrition

Keywords: Halloween casserole, mummy meatball sub, easy Halloween recipe, meatball casserole, spooky dinner

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