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 thanks to the crescent-roll shortcut, it takes hardly any time at all.
TAKES: 30 minutes
MAKES: 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 oz.), thawed
- 1¹/₂ cups cubed cooked turkey breast
- 1 tube (4 oz.) refrigerated crescent rolls
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 mixed vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan.
Unroll crescent dough and separate into eight triangles; arrange over turkey mixture. Bake until heated through and topping is golden brown, 15-20 minutes.
PER SERVING
453 cal., 28g fat (6g sat. fat), 48mg chol., 671mg sod., 26g carb. (7g sugars, 3g fiber), 22g pro.
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