Savory Cream of Mushroom Meatball Casserole with a Creamy Twist

1.Preheat your oven to 375°F (190°C).

2.In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3.Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.

4.Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. They do not need to be fully cooked through as they will finish cooking in the oven.

5.In a separate bowl, mix together the cream of mushroom soup, flour, and milk until smooth. Stir in the shredded cheddar cheese until well combined.

6.In a large casserole dish, spread half of the soup mixture on the bottom. Place the browned meatballs on top of the soup mixture, then pour the remaining soup mixture over the meatballs.

7.Open the can of biscuits and cut each biscuit into quarters. Scatter the biscuit pieces evenly over the top of the casserole.

8.Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbly.

9.Remove from the oven and let it cool for a few minutes before serving.