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Cajun Fettuccine

 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


  • 1-1/2 pounds ground turkey or beef
    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


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