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Cajun Fettuccine Recipe

Cajun Fettuccine Recipe photo by Taste of Home

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It's nice to serve this zesty creamy casserole when you want a change from pasta dishes with a tomato sauce. The Cajun flavor really reflects this region of the country.—Jackie Turnage, New Iberia, Louisiana

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Cajun Fettuccine Recipe

Yield: 6-8 Servings

45 15 60

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 cup chopped green onions
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup butter
1 tablespoon all-purpose flour
8 ounces Mexican or plain process cheese (Velveeta), cubed and divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (5 ounces) evaporated milk
3/4 teaspoon Cajun or Creole seasoning
8 ounces fettuccine, cooked and drained
Grated Parmesan cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through. Yield: 6-8 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 each) equals 422 calories, 22 g fat (12 g saturated fat), 81 mg cholesterol, 689 mg sodium, 29 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Cajun Fettuccine in Taste of Home Ground Beef Cookbook , p235

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cajun Fettuccine

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(1-1) of 1 reviews

Reviewed on Nov. 30, 2009 by Isolda

I made this for the first time about a month ago. My family liked it so much that they have been pestering me to make it again, so I did last night. It was gone so fast that I barely had a taste. That means I will have to make it again soon!