Slow Cooker Cheesy Mushroom Meatballs

These cheesy mushroom meatballs are totally addictive, and basically the perfect choice regardless of whether you’re serving them as a party app or plopping them down on a bed of egg noodles that act as the perfect vessel for getting as much of that creamy, cheesy goodness into your mouth as possible.

Serves 6-8; 15 minutes active; 3+ hours inactive

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

PREPARATION

1. Place meatballs in slow cooker and top with sliced mushrooms, onion, mushroom soup and cubed velveeta.
2. Season with salt and pepper, to taste.
3. 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.
4. Serve alone, or with egg noodles or rice. Enjoy!

Credit to: 12tomatoes