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Crescent Turkey Casserole Recipe

Crescent Turkey Casserole Recipe

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. YIELD: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
  • 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.

Recipe Note

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.

Nutritional Facts

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

Reviews for Crescent Turkey Casserole

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Reviewed 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."

Reviewed 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."

Reviewed Dec. 14, 2017

"Made this last night after a long day. This came together so quick and was delicious. Such a comforting meal on a cold day. Will definitely be making again soon! Thank you!"

Reviewed 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
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!!"

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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