Cajun Fettuccine

On the Menu Today~
Cajun Fettuccine
Recipe from:
Jackie Turnage, New Iberia, Louisiana
via Taste of Home, Pasta Cookbook 1991

Oh how I wish I could take credit for this recipe!
I really, really do.
Every now and then,
you come across a recipe that you just fall in love with...
and this is one of those recipes.

I can't tell you how many times I have made Cajun Fettuccine....
Many, many, many, times...and for many, many, years.
Everyone who has tried Cajun Fettuccine,
has loved it too. I have never had one complaint, never ever.
And in my family, that is a miracle in itself.
This being said, I would like to thank Jackie Turnage,
from the bottom of my heart, for this fantastic recipe.
If I ever meet you Jackie, I will give you a great big hug!!
Thank-you for Sharing~

If you are looking for a delicious, filling,
satisfying, casserole-type pasta dish...
give this recipe a try...
you will not be disappointed, I promise.

In Jackie's recipe, it called for using regular Velveeta cheese but
in my house, we like things a bit on the spicy side so we went with the Mexican Velveeta instead.
The recipe also calls for using Cajun or Creole seasoning.
We always have Tony Chachere's Original Creole Seasoning in the house,
so that's what we used. Love this stuff!

Cajun Fettuccine

Ingredients

• 1 1/2 pounds ground beef
• 1 cup chopped green onions
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, diced
• 1 garlic clove, minced
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• 8 ounces Mexican Velveeta, cubed
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 can (5 oz) evaporated milk
• 3/4 to 1 teaspoon Cajun or Creole Seasoning
• 8 ounces fettuccine, cooked and drained
• 1/2 cup grated Parmesan cheese

Cooking Directions

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.
2. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally.
3. Add cubed Mexican Velveeta, tomatoes, milk, and Cajun or Creole seasoning. Simmer, uncovered, for 15 minutes longer, stirring occasionally.
4. Add fettuccine; mix well.
5. Transfer mixture to a lightly greased 3-quart baking dish.
6. Sprinkle with Parmesan cheese.
7. Bake, uncovered, at 350º for 25 to 30 minutes or until heated through.

Ground Beef, Onion, Green Pepper, Celery, Cheese, Pasta