I love using the Instant Pot for easy soup recipes. We can make our favorite soups faster and works great with our busy schedules.  Instant Pot Lasagna Soup takes one of our favorite meals, and turns it into a soup everyone enjoys!




I used bow tie pasta for this recipe.  It would be awesome to find the small lasagna noodles for this soup, but cue the song, "Just a small-town girl".  I couldn't find them anywhere.  I have also read not to use the large lasagna noodles and break them up, they turn out too mushy.


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This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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. 




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. 

MOM’S MUSHROOM MEATBALL CASSEROLE
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INGREDIENTS FOR MOM’S MUSHROOM MEATBALL CASSEROLE

HOW TO MAKE MOM’S MUSHROOM MEATBALL CASSEROLE

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.