Ingredients
| 3 | pounds prepared meatballs (3-4 pounds) |
| 3 | 10¾-ounce cans cream of mushroom soup |
| 1 | 4-ounce can mushrooms |
| 1 | 16-ounce jar Cheese Whiz |
| 1 | medium onion, thinly sliced |
Instructions
Combine all ingredients in slow cooker. Heat on low for 6-8 hours, stir to prevent burning. You can use Italian-style
meatballs and add more mushrooms and onions to taste. Substitute with cream of celery soup or two cans golden mushroom soup and one can cream of mushroom for a different flavor. Reheat in a deep baking pan on the grill or Blackstone on low heat. Serves 6-8
