Crescent Turkey Casserole Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

Preheat oven to 375°. In a saucepan, mix first four ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan.
Unroll crescent dough and separate into eight triangles; arrange over turkey mixture. Bake until heated through and topping is golden brown, 15-20 minutes. Yield: 4 servings.
Turkey Biscuit Potpie: In a bowl, combine turkey breast, thawed mixed vegetables, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 teaspoon dried thyme. Place in a greased 9-in. deep-dish pie plate. Mix 1 cup biscuit/baking mix, 1/2 cup milk and 1 lightly beaten egg; spoon over top. Bake at 400° for 25-30 minutes.
Turkey Asparagus Casserole: In a bowl, combine turkey breast, one thawed 10-ounce package frozen cut asparagus, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 cup water. Bake at 350° for 30 minutes, topping with one 2.8-ounce can french-fried onions during the last 5 minutes.
Originally published as Crescent Turkey Casserole in Simple & Delicious November/December 2008, p14

Nutritional Facts

1 piece: 453 calories, 28g fat (6g saturated fat), 48mg cholesterol, 671mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 22g protein.

  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 3/4 cup 2% milk
  • 2 cups frozen mixed vegetables (about 10 ounces), thawed
  • 1-1/2 cups cubed cooked turkey breast
  • 1 tube (4 ounces) refrigerated crescent rolls
  1. Preheat oven to 375°. In a saucepan, mix first four ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan.
  2. Unroll crescent dough and separate into eight triangles; arrange over turkey mixture. Bake until heated through and topping is golden brown, 15-20 minutes. Yield: 4 servings.
Turkey Biscuit Potpie: In a bowl, combine turkey breast, thawed mixed vegetables, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 teaspoon dried thyme. Place in a greased 9-in. deep-dish pie plate. Mix 1 cup biscuit/baking mix, 1/2 cup milk and 1 lightly beaten egg; spoon over top. Bake at 400° for 25-30 minutes.
Turkey Asparagus Casserole: In a bowl, combine turkey breast, one thawed 10-ounce package frozen cut asparagus, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 cup water. Bake at 350° for 30 minutes, topping with one 2.8-ounce can french-fried onions during the last 5 minutes.
Originally published as Crescent Turkey Casserole in Simple & Delicious November/December 2008, p14

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Reviews forCrescent Turkey Casserole

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Sean N Lynn User ID: 8917955 258613
Reviewed Dec. 25, 2016

"used ground beef and added a can of corn , cheddar cheese soup and a spoonful of sour cream totally a hit with grown men!! will definitely make it again!! loved it!!"

MY REVIEW
danielleylee User ID: 4484886 243221
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."

MY REVIEW
saltybeefnstickyrice User ID: 6742123 235431
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."

MY REVIEW
duckyone20 User ID: 7354966 124142
Reviewed Mar. 16, 2014

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

MY REVIEW
pferry56 User ID: 1502456 89352
Reviewed Mar. 24, 2013

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

MY REVIEW
zegunism User ID: 3308364 56258
Reviewed May. 17, 2012

"Very tasty!!"

MY REVIEW
kcc1108 User ID: 6410537 113223
Reviewed Jan. 26, 2012

"Definitely simple enough and absolutely delicious!"

MY REVIEW
scrapo User ID: 2908723 120832
Reviewed Dec. 20, 2011

"Very good! We made some modifications though! Added some cubed cooked potato, some sour cream, Mrs. Dash, garlic pepper, addt'l milk & some cheddar cheese...turned out creamy & delicious! Instead of the crescent rolls w/ used a Cheddar Biscuit Topping from another Simple & Delicious Recipe! This was a hit with everyone!"

MY REVIEW
meghabs User ID: 4476676 138541
Reviewed Dec. 29, 2010

"Very creamy and delicious. I made it with cubed chicken breast seasoned with Mrs. Dash."

MY REVIEW
luckydime User ID: 5716686 120830
Reviewed Dec. 22, 2010

"I made this recipe tonight with chicken, instead of turkey. It was quick, easy, and delicious! Will definitely make this again (probably this weekend with leftover turkey!) Next time, I may double the recipe so we will have leftovers!"

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