Stroganoff Spaghetti and Meatballs

• Produce

  • 1 clove Garlic
  • 2 tbsp Onion

• Canned Goods

  • 2 cans (10 3/4 ounces each cream of mushroom soup

• Pasta & Grains

  • 8 oz Spaghetti noodles

• Baking & Spices

  • 1/4 tsp Old bay seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese
  • 1 cup Sour cream

• Frozen

  • 26 oz Italian meatballs

• Other

  • 1/4 cup Au jus

Found on sixsistersstuff.com

Description

Ingredients

• 8 ounces spaghetti noodles
• 2 tablespoons olive oil
• 26 ounces Italian meatballs, thawed
• 2 tablespoons onion, chopped
• 1 clove garlic, minced
• 2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted
• 1/2 cup milk (I used 1%)
• 1/4 cup au jus
• 1/4 teaspoon Old Bay Seasoning
• 1 cup sour cream
• 1/4 cup parmesan cheese, shredded

Directions

• Cook spaghetti as directed on package.Drain and set aside.
• In a large skillet saute the meatballs, onion and garlic in the olive oil until the meatballs are browned and heated through.
• Stir in the soup, milk, au jus, and seasoning. Bring to a boil.
• Reduce heat and simmer uncovered for about 10 minutes stirring occasionally.
• Stir in sour cream and heat through. (Do not boil)
• Top spaghetti noodles with the sauce or you can stir it all together.
• Top with shredded parmesan cheese.