Vegetable Fettuccine Casserole Recipe

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This pasta casserole is made with lightly sauteed red peppers and asparagus, which gives this dish a boost of flavor. Made without any meat added, this casserole will still satisfy any hungry appetite.
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  • 1 pound fettuccine
  • 2 tablespoons butter
  • 1 red pepper - diced
  • 1 bunch asparagus - cut into 1-inch pieces
  • 1 can Progresso Creamy Parmesan Basil Recipe Starter
  • 1/2 cup cream (or half & half)
  • 1 tablespoon garlic powder
  • 1 can French fried onions
  • 2 cups shredded mozzarella cheese
45 mins
1 hr
1.75 hrs
  • Break fettuccine in half or thirds and cook as directed on package; drain and set aside.
  • Prepare a 9 x 13 casserole dish by coating bottom and sides with butter or cooking spray; set aside.
  • Heat butter in a large skillet until hot. Add the red pepper and asparagus; saute until just crisp tender.
  • Add the Progresso Recipe Starter, cream, and garlic powder; stir together until well mixed.
  • Add in the fettuccine, half of the French fried onions, and half of the cheese to the skillet; stir together and then pour into the prepared casserole.
  • Sprinkle the top with the remaining French fried onions and cheese.
  • Cover with foil and bake for 40 minutes or until bubbling. Remove the foil and bake for an additional 10 to 15 minutes to brown the French fried onions.
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Vegetable Fettuccine Casserole Recipe Reviews

vegetable fettuccine casserole

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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Gama User
Rating of 5 out of 5.0 stars
Reviewed By
"This casserole recipe was soooo good! I made it last night as a side dish to hamburgers. We all would have rather just had this casserole. It doesn't contain any meat but it doesn't need it. It was delicious just as it was. Next time I will make it as the main course."
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