Crescent Turkey Casserole

Name: Crescent Turkey Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

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

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 4 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 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.

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 large 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.

Editor's Note

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Nutrition Facts

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

Originally published as Tasty Turkey Pot Pie in Simple & Delicious November/December 2008

Reviews

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Average Rating:

oreo95

Mar 2, 2019

Very simple recipe with ingredients you have on hand. After reading reviews I did double the sauce ingredients with exception of mayonnaise ( used 1/2-3/4 cup). Also baked it in an 11 x 7 pan. Delicious comfort food. Thank You Daniela!
mamasu8

Jun 19, 2018

Needed a quick dinner tonight and had all ingredients on hand. Delicious!
P vinod

Feb 25, 2018

Lovely recipe-love turkey-so like this,thanks
ms11145

Jan 11, 2018

Great way to use up leftover turkey. I did make some additions: I added mushrooms, onions , garlic , oregano and celery. Family was glad I did. Next time I make this, I plan on cutting back on the mayonnaise as we thought it was too prominent. I will add just a tad of sour cream to tone down the mayonnaise flavor.
leolamw

Jan 7, 2018

I found the sauce was too thick . I added an additional 1/2 cup of milk to thin it to our taste. I use Chicken Base in place of bouillon which adds more flavor & decreases the sodium. Because I thought the recipe sounded a bit bland, I also added a pinch of dried Rosemary, 1/4 tsp garlic powder, & 1/2 tsp dried onion flakes. In place of turkey, I used left over rotisserie chicken. My husband really liked this dish and it will be a repeater at our house.
DeliciouslyResourceful_Gina

Aug 31, 2017

This is a very good and simple dinner. We used chicken instead of turkey. It was very rich but even still, four servings is ambitious unless some are children. We doubled the recipe and I'm glad we did.
Sean N Lynn

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!!
danielleylee

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.
saltybeefnstickyrice

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.
duckyone20

Mar 16, 2014

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