Okay, folks, let’s talk about this super easy meatball casserole I whipped up the other day. Seriously, it’s so simple, it’s almost embarrassing. I call it “Dump and Bake” because that’s literally all you do.
The Prep (if you can even call it that)
First, I grabbed a bag of frozen meatballs. Any kind will do, I just get homestyle ones, make sure they’re fully cooked cause, safety first.
Then, I opened up two cans of cream of mushroom soup. You could probably use cream of chicken or even cheddar, whatever floats your boat. Don’t water it, straight from the can.
Next, I found some shredded cheese. This part is essential to get cheesy.
Assembly Time
I took a 9×13 inch baking dish – no need to grease it, the soup keeps things from sticking. Dumped the meatballs in, spreading them out in a single layer as much as possible.
Then, I poured the soup right over the top. Try to coat all the meatballs, but don’t stress if some are peeking out.
I sprinkled the cheese like beautiful snow over the top. You can use a block and make it snow, or just use regular bag cheese from the shop.
Bake and Devour
Here is the cooking steps:
- I popped the dish into a preheated oven at 350°F (175°C).
- I baked it for about 30-40 minutes. It took mine a little longer, maybe 45, because my oven is ancient.
- You’re looking for the soup to be bubbly and the cheese to be melted and maybe a little browned.
I pulled it out of the oven, let it cool for a few minutes, and that’s all folks!
I served it with some egg noodles, but you could do rice, mashed potatoes, or just eat it straight up. It’s hearty, cheesy, and, honestly, pretty darn addictive. My whole family loves it, and it’s become a go-to for busy weeknights. Enjoy!
