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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


  • 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


  • 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.
Nutrition Facts
1 each: 422 calories, 22g fat (12g saturated fat), 81mg cholesterol, 689mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 27g protein.

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  • Kilyena
    Aug 18, 2015

    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

  • MarineMom_texas
    Jun 15, 2015

    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.

  • Medic 716
    Jun 9, 2014

    good taste and I added a little more creole to it to give it a bit more kick.....

  • Isolda
    Nov 30, 2009

    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!

  • nrctermite
    Jul 7, 2008

    No comment left