Slow Cooker Cheesy Mushroom Meatballs

Slow Cooker Cheesy Mushroom Meatballs

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
Egg noodles, optional serving item

Place meatballs in slow cooker and top with sliced mushrooms, onion, mushroom soup and cubed velveeta.
Season with salt and pepper, to taste.
Toss everything together until evenly coated, then cover and cook on high for 3 hours, or on low for 4-5, until cheese is melted and sauce is smooth. Stir halfway through.
Serve alone, or with egg noodles or rice.


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