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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 Ingredients:
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 king arthur unbleached 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:
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.
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