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Cheesy Mushroom Meatballs

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Prep Time 15 minutes
Course Main Course, Slow Cooker
Cuisine American Comfort Food

Ingredients
  

  • 1 (64 oz.) package fully cooked (frozen) meatballs, thawed
  • 2 (10.75 oz.) cans condensed cream of mushroom soup
  • 1 (8 oz.) package button or baby portobello mushrooms, sliced
  • 1 (16 oz.) package velveeta cheese or sharp cheddar cheese, cut into cubes
  • 1 yellow onion, finely chopped
  • to taste salt and pepper
  • optional egg noodles, for serving

Instructions
 

  • Place thawed meatballs in the slow cooker.
  • Top with sliced mushrooms, chopped onion, cream of mushroom soup, and cubed Velveeta or cheddar cheese.
  • Season with salt and pepper to taste.
  • Toss everything together until evenly coated.
  • Cover and cook on high for 3 hours or on low for 4-5 hours, stirring halfway through, until cheese is melted and sauce is smooth.
  • Serve hot, optionally over egg noodles or rice.

Notes

A family-friendly, creamy, and comforting dish. Make sure meatballs are fully thawed for even cooking.
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