Crescent Turkey Casserole
How do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota
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.
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
-
1Preheat 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.
-
2Unroll 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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
