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
- Egg noodles, optional serving item
Directions :
- 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. Enjoy!
Source : 12 tomatoes
