Stroganoff-Style Spaghetti 'n' Meatballs

By carvalhohm2

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
Preparation time 10mins
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.

Yield: 4 servings.

1-1/3 cups equals 708 calories, 41 g fat (19 g saturated fat), 110 mg cholesterol, 1,246 mg sodium, 56 g carbohydrate, 5 g fiber, 23 g protein.