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Stroganoff-Style Spaghetti ‘n’ Meatballs

This rich, creamy entree is ideal for chilly nights. Convenience products save time, but it still tastes like it simmered for hours. —Sharon D. Ylkanen, Marenisco, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 sour cream

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.
Nutrition Facts
1-1/3 cups: 708 calories, 41g fat (19g saturated fat), 110mg cholesterol, 1246mg sodium, 56g carbohydrate (6g sugars, 5g fiber), 23g protein.

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