Cajun Fettuccine Recipe
- 1-1/2 pounds ground beef
- 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
- 1. 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.
1 each: 422 calories, 22g fat (12g saturated fat), 81mg cholesterol, 689mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 27g protein
Reviews for Cajun Fettuccine
"We did not like this recipe, it had a strong processed cheese taste to it. My hubby eats about any and everything but he did not like this casserole. My daughter did like it so I'm giving it 3 stars"
"I made this tonight and declare it a winner. Both my husband and I were members of the clean plate club. The only thing I did differently was use spaghetti instead of fettuccine. It was absolutely delicious. We will be having this again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."
"good taste and I added a little more creole to it to give it a bit more kick....."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.