Total Time
Prep 10 mins
Cook 30 mins

This is a quick and easy, get supper on the table fast recipe. My family and I love it.

Ingredients Nutrition

  • 2 cans cream of mushroom soup, undiluted
  • 2 23 cups milk
  • 12-1 teaspoon dried oregano
  • 12 teaspoon pepper
  • 1 (12 ounce) packagefrozen cooked italian meatballs, thawed
  • 2 (4 1/2 ounce) jars sliced mushrooms, drained
  • salt


  1. In a large pot, mix together soup, milk, oregano, and pepper with a whisk, until well blended.
  2. Add the meatballs and mushrooms.
  3. Cook over medium heat, stirring occasionally, until thoroughly heated.
  4. Add salt to taste if needed.
Most Helpful

I made this for lunch today and reduced the servings to 2. Also added the 1/2 tsp of thyme. MMMM! Very easy and creamy. Thanks NurseDi! :)

Ang11002 March 02, 2005

Creamy, thick, tasty and easy to prepare. I used more mushroom than called for, but love them. Another great recipe for a busy weekday evening.

Missyb33 May 07, 2003

Very easy and yummy soup. I threw in 1/2 t. dried thyme for another layer of flavor. Rich and creamy. Took no time to get ready. A great week-night quick home-cooked meal. Thanks.

bella214 April 14, 2003