Ingredients
1/2 pound uncooked spaghetti1 package (12 ounces) frozen fully cooked Italian meatballs, thawed2 tablespoons finely chopped onion1 garlic clove, minced1 tablespoon olive oil1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup 2% milk1 tablespoon concentrated au jus sauce1/8 teaspoon Cajun seasoning1 cup sour cream
Preparation
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.
