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Stroganoff-Style Spaghetti ‘n’ Meatballs

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
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

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

  • 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.
  • 2. 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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