Stroganoff-Style Spaghetti 'n' Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
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. Yield: 4 servings.
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