Stroganoff Spaghetti and Meatballs

This dish combines spaghetti and meatballs with beef stroganoff. The result is a creamy and completely delicious dish, that will be ready in about 30 minutes.

When leftover night came around everyone wanted this dish. They loved it so much that the next leftover night they asked if there was anymore and was bummed when I told them it it was all gone.

Stroganoff Spaghetti and Meatballs

Ingredients:

• 16 ounces spaghetti noodles
• 2 tablespoon olive oil
• 32 ounces frozen cooked Italian meatballs, thawed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cans condensed cream of mushroom soup
• 1/2 cup milk
• 2 tablespoon concentrated au jus sauce
• 1/4 teaspoon cajun seasoning
• 16 ounces sour cream

Directions:

1. Cook the noodles according to the package directions and drain.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add in the meatballs and onion. Cook for about 4-5 minutes or until the meatballs are browned. 1 minute before the meatballs are done add in the garlic.
3. Stir in the soup, milk, au jus sauce and seasoning. Bring the mixture to a boil, reduce the heat to a simmer and cooked uncovered for 10-12 minutes or until mixture is heated through.
4. Gradually stir in the sour cream and heat through, but do not allow the mixture to boil.
5. Add the cooked spaghetti noodles to the meatballs and toss to combine with the sauce.

Enjoy!!!

Nutrition Facts
Serves: 8
Amount Per Serving
Calories 722
Total Fat		38.5g
Saturated Fat		17.2g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		6g
Trans Fat		0.7g
Cholesterol		114mg
Sodium		1098.7mg
Potassium		190.2mg
Total Carbohydrates		59.3g
Dietary Fiber		4g
Sugars		6.7g
Protein		26.6g
Vitamin A 8.63% Vitamin C 5.87%
Calcium 21.29% Iron 12.87%
*Nutritional information will vary depending on the brands you use.

*Adapted from Taste of Home.