Stroganoff-style Spaghetti 'n Meatballs

By Bonne1

Ingredients

• 1/2 pound uncooked spaghetti
• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 2 tablespoons finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon Crisco® Pure Olive Oil
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup 2% milk
• 1 tablespoon concentrated au jus sauce
• 1/8 teaspoon Cajun seasoning
• 1 cup (8 ounces) sour cream

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately. Yield: 4 servings.