Stroganoff-Style Spaghetti 'n' Meatballs Recipe

By lamarandrose

This rich, creamy entree is ideal for chilly nights. Convenience products save time, but it still tastes like it simmered for hours

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 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
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

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.