Lunch: Stroganoff-Style Spaghetti 'n' Meatballs Recipe

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

Instructions

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.

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