Crescent Turkey Casserole Recipe
Crescent Turkey Casserole Recipe photo by Taste of Home

Crescent Turkey Casserole Recipe

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How do you make a dinner of turkey and vegetables really appealing to kids? You turn it into a pie, of course! My version tastes classic, but won’t take any time at all. —Daniela Essman, Perham, Minnesota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 3/4 cup 2% milk
  • 1-1/2 cups cubed cooked turkey breast
  • 2 cups frozen mixed vegetables (about 10 ounces)
  • 1 tube (4 ounces) refrigerated crescent rolls

Nutritional Facts

1 piece: 470 calories, 30g fat (6g saturated fat), 60mg cholesterol, 655mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 22g protein


  1. Preheat oven to 375°. In a large saucepan, combine mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Add turkey and vegetables; heat through. Spoon into a greased 8-in. square baking dish.
  2. Unroll crescent dough and separate into two rectangles. Seal perforations. Place over turkey mixture. Bake 15-20 minutes or until golden brown. Yield: 4 servings.
Turkey Biscuit Potpie: Thaw vegetables; combine in a bowl with turkey breast, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 teaspoon dried thyme. Place in a deep-dish 9-in. pie plate. Mix 1 cup biscuit/baking mix, 1/2 cup milk and 1 egg; spoon over top. Bake at 400° for 25-30 minutes.

Turkey Asparagus Casserole: Thaw a 10-ounce package of frozen cut asparagus; combine in a bowl with turkey breast, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 cup water. Bake at 350° for 30 minutes, topping with a 2.8-ounce can of french-fried onions during last 5 minutes.
Originally published as Crescent Turkey Casserole in Simple & Delicious November/December 2008, p14

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Reviewed Feb. 4, 2016

"My husband really liked the crescent rolls on the top. I made the crescents lattice so it made for a nice presentation. I did add a little bit of sage for added flare. I also used olive oil based mayo and fat free milk."

Reviewed Oct. 22, 2015

"This was delicious. Nice change from a mushroom soup-based casserole or the cheesy ones. I made my own biscuit topping, adding extra butter :-) to approximate the buttery flakiness of the crescent rolls."

Reviewed Mar. 16, 2014

"This is such a delicious recipe! I used Grands Crescent rolls and didn't cut a hole in it."

Reviewed Mar. 24, 2013

"very delicious and making for the 2nd time today....gonna be a regular at our house"

Reviewed May. 17, 2012

"Very tasty!!"

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