Description

Ever craved a warm, comforting meal that feels like a hug in a dish but doesn’t keep you in the kitchen all night? Say hello to the Crescent Turkey Casserole! This dish combines creamy turkey and veggies topped with golden, flaky crescent rolls for a dinner that’s both hearty and easy

Ingredients

To make a Crescent Turkey Casserole that serves 4, you’ll need these key ingredients. Each one plays a role in creating that cozy, comforting vibe:

Mayonnaise (½ cup): Creates a creamy, tangy base for the sauce.
All-Purpose Flour (2 tbsp): Thickens the sauce for a rich, velvety texture.
Chicken Bouillon Granules (1 tsp): Adds savory, chickeny flavor without needing broth.
Pepper (⅛ tsp): Brings a subtle kick to balance the creaminess.
2% Milk (¾ cup): Smooths out the sauce and keeps it light.
Frozen Mixed Vegetables (2 cups, about 10 oz, thawed): Adds color, texture, and nutrition (think peas, carrots, corn, and green beans).
Cubed Cooked Turkey Breast (1½ cups): Lean protein that makes this dish hearty and perfect for leftovers.
Refrigerated Crescent Rolls (1 tube, 4 oz): The buttery, flaky topping that steals the show.

Substitutions and Variations:

Mayonnaise: Swap with Greek yogurt or sour cream for a lighter or tangier sauce.
Turkey: Use cooked chicken, ham, or even tofu for a vegetarian option.
Vegetables: Fresh veggies like broccoli, zucchini, or mushrooms work great; just steam or sauté them first.
Milk: Use whole milk for richer flavor or plant-based milk (like almond or oat) for dairy-free.
Crescent Rolls: Try puff pastry, biscuit dough, or a gluten-free crescent roll for dietary needs.
Seasoning: Add garlic powder, thyme, or paprika for extra flavor.
Cheese: Sprinkle ½ cup shredded cheddar or mozzarella under the crescent rolls for a cheesy twist.

Why These Ingredients Matter: The turkey and veggies provide protein and fiber, while the creamy sauce and crescent rolls add comfort and indulgence. It’s a balanced meal that’s both satisfying and nutritious, perfect for using up leftovers in a delicious way.

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F.
Grease an 8-inch square baking pan with cooking spray or butter.
Thaw 2 cups of frozen mixed vegetables if not already done (microwave for 1-2 minutes or let sit at room temp).

Tip: Thawing the veggies ensures they heat through evenly in the casserole.

Step 2: Make the Creamy Sauce

In a medium saucepan, whisk together ½ cup mayonnaise, 2 tbsp flour, 1 tsp chicken bouillon granules, and ⅛ tsp pepper until smooth.
Gradually stir in ¾ cup 2% milk to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes.

Tip: Keep stirring to prevent the sauce from sticking or burning. A whisk works best for a smooth texture.

Step 3: Add Turkey and Veggies

Stir 1½ cups cubed cooked turkey and 2 cups thawed mixed vegetables into the sauce.
Cook and stir for another 2-3 minutes until everything is heated through.
Taste and adjust with a pinch more pepper or bouillon if needed.

Tip: If using fresh veggies, cook them until tender before adding to the sauce.

Step 4: Assemble the Casserole

Pour the turkey and veggie mixture into the greased 8-inch square baking pan, spreading it evenly.
Unroll the 4 oz tube of crescent roll dough and separate into 8 triangles.
Arrange the triangles over the top of the turkey mixture, covering as much as possible. It’s okay if there are small gaps—the dough will puff up during baking.

Tip: For a prettier look, arrange the triangles in a pinwheel pattern or overlap them slightly.

5: Bake and Serve

Bake at 375°F渴 for 15-20 minutes, until the casserole is bubbly and the crescent rolls are golden brown.
Let cool for 2-3 minutes before serving to let the sauce set slightly.
Scoop or cut into 4 portions and serve warm.

Tip: Check at 15 minutes to avoid overbrowning the crescent rolls. If they’re getting too dark, cover loosely with foil.