 | | Directions |
- 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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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 12
|  | | Ingredients | | - | | 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 |
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