Friday, May 11, 2018


Mom's mushroom meatball casserole was an instant hit! This recipe reminded me of my mom, and how she would make cream of mushroom meatballs in her electric skillet.  This was an easy week-night casserole that had plenty of leftovers for my husband's and son's lunch the next day. 

Have you ever picked up the phone to call/text your mom about a recipe? You remember her making something, but you can't remember all the steps? I had one of those moments this week.  It was a quick text to mom, and making sure I was doing it right.  I wanted to make her meatballs into a casserole and make sure I was correct on all the ingredients.  

Prepare noodles and meatballs and assemble in a 9x13 pan. I didn't use all the noodles in the bag, but I made sure to have extra plain noodles for the third kid who always wants  his first serving with plain noodles. 

Pour the cream of mushroom soup on top of the noodles and meatballs.  Cover the casserole with mozzarella cheese. 

Cover with aluminium foil, and bake the casserole in the oven for 45 minutes.  Or the same time it took me to take my daughter to town and and get  back home! Whatever works when you have a busy schedule, but I was able to prepare this casserole after work, and get it in the oven. 



2 lbs hamburger
½ onion chopped
¾ cup bread crumbs
1 egg
½ tsp salt
½ tsp pepper
1 tsp garlic salt
12 oz bag egg noodles
1 large can cream of mushroom
2 cups water

2 cups shredded mozzarella cheese


  1. Preheat oven 425 degrees.
  2. In a bowl, combine hamburger, chopped onion, bread crumbs, egg, salt, pepper, and garlic salt.  Create small meatballs and place in a pan and prepare on stovetop.
  3. While meatballs are cooking, heat water in large pot to a boil, and cook the egg noodles al dente.
  4. Mix the large can cream of mushroom and 2 cups of water in a microwave safe bowl, and place in microwave for 5-7 minutes.  
  5. Spray a 9x13 pan with cooking spray and add the egg noodles.  
  6. Add cooked meatballs.
  7. Cover noodles and meatballs with cream of mushroom soup.
  8. Top with mozzarella cheese. Cover casserole pan with aluminum foil.
  9. Bake in oven for 45 minutes at 425 degrees.

NOTES ON MOM’S MUSHROOM MEATBALL CASSEROLE - I prepared the meatballs comparable to the size of a golf ball. - I did not use all of the noddles in the package, keep in mind what you need to use per pan size. - You can use beef and pork mixture. - I placed the casserole under the broiler to brown the cheese for 5-7 minutes.

Crystal Kellner


kthomas432 said...

sounds good. I think I know I'm making for dinner tonight

Unknown said...

I used spaghetti noodles with 2 types of cheese mexican & mozzarella yummy 😋 Thank you for sharing ❣️