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Cajun Fettuccine

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

6-8 Servings

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;

2 of 2

Cajun Fettuccine (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.