Slow-cooked cheese and mushroom meatballs are an easy weekend dinner recipe for the whole family.
* Ingredients :
° 1 package (64 ounces) fully cooked (frozen) meatballs, thawed.
° 2 cans (10.75 ounces)cream heavy mushroom soup.
° 1 (8 ounce) button or portobello mushrooms, sliced.
° 1 package (16 ounces) velveta cheese or sharp cheddar cheese, cut into cubes.
° 1 onion yellow, finely chop.
° Egg Noodles, an optional serving item.
* Directions:
• Place the meatballs in a slow cooker and place the mushroom slices, onion, mushroom soup and velveta cubes on top.
• Adding salt & pepper to taste.
Stir everything together until evenly coated, then cover and cook over high heat for 3 hours, or over low heat for 4-5, until cheese melts and sauce is smooth. Flip halfway.
• Serve alone or with egg noodles or rice. Enjoy !
