1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1 Tbsp. concentrated au jus sauce
1/8 tsp. Cajun seasoning
1 c. (8 oz.) sour cream
Cook spaghetti until al dente, then strain. 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). Stir spaghetti into skillet. Serve immediately. Makes 4 servings.
EXCELLENT! Of course, I could not make this recipe exactly as written. That would be unlike me. I used half regular spaghetti, and half whole-wheat spaghetti. I also didn't want to buy concentrated au jus sauce (didn't know if I would use it again), so I just splashed a little Worcestershire sauce into the mix. And instead of Cajun seasoning, I used some seasoned salt and cayenne pepper. It turned out nummy nummy, and I will be making this again.