Turkey Crescent Roll Casserole
Savory turkey and mixed vegetables, all topped off with a flaky, buttery lattice crust and baked to perfection!
Servings: 8 servings
Calories: 316kcal
Ingredients
- ½ cup diced onions
- 2 tablespoons minced garlic
- ½ cup mayonnaise
- 2 tablespoons all-purpose flour
- 1 teaspoon chicken soup base
- ¼ teaspoon pepper
- 1 cup milk
- 2 cups frozen mixed vegetables about 10 ounces, thawed
- 1 ½ cups cubed cooked turkey breast
- 1 tube 4 ounces refrigerated crescent rolls
- 1 egg
Instructions
- Preheat oven to 375ºF.
- In a small greased saucepan, saute onions and garlic until transparent. Set aside.
- In a large skillet, add mayonnaise, flour, soup base, and pepper. Whisk together over medium heat.
- Slowly pour in milk, whisking continuously until mixture thickens. This will take about 2 minutes.
- Add prepared onions and garlic, mixed vegetables, and cubed turkey. Mix together.
- Transfer mixture to a greased 8x8-inch baking dish.
- Lay crescent roll triangles on a nonstick surface. Press seams together.
- Using a pizza cutter, cut crescent rolls into 8 long pieces.
- Using the pieces, create a lattice design on top by weaving each piece.
- In a small bowl, whisk egg. Brush egg onto crescent rolls.
- Bake for 20 minutes or until the lattice crust is baked and golden brown.
Notes
- Use a rotisserie chicken for a quick chicken option.
- If you use fresh veggies, be sure to steam or sauté them first.
- Add in other Thanksgiving leftovers like mashed potatoes, stuffing, green beans and corn.
Nutrition
Calories: 316kcal | Carbohydrates: 18g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 259mg | Potassium: 311mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4798IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg