Best 2 Turkey Vegetable Crescent Casserole Recipes

Indulge in a culinary journey with our delectable Turkey Vegetable Crescent Casserole, a symphony of flavors that will tantalize your taste buds. This hearty and comforting casserole seamlessly blends succulent turkey, a medley of colorful vegetables, and a creamy sauce, all enveloped in a flaky crescent roll crust. Each bite offers a delightful balance of textures and flavors, making it a perfect dish for a cozy family dinner or a special occasion gathering.

Accompanying this main course are three additional recipes that complement the Turkey Vegetable Crescent Casserole perfectly. For a refreshing side dish, try the vibrant Broccoli Salad, a crisp and colorful combination of broccoli florets, red onion, bacon, and a tangy dressing. If you're craving something warm and comforting, the Creamy Mashed Potatoes are a classic choice, offering a velvety smooth texture and a rich, buttery flavor. And to satisfy your sweet tooth, the delectable Chocolate Chip Cookies are a timeless treat, featuring chewy edges, gooey centers, and an irresistible chocolatey goodness.

These recipes are not only delicious but also easy to follow, making them accessible to home cooks of all skill levels. With step-by-step instructions and a list of readily available ingredients, you'll be able to create a memorable meal that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to leave you satisfied and craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY VEGETABLE CRESCENT CASSEROLE

Turkey Vegetable Crescent Casserole image

Hearty vegetables mixed with turkey and a savory sauce makes for a hearty meal. My family loves this casserole almost as much as the Pot Pie version.

Provided by Sheri Zarnick

Categories Casseroles

Time 35m

Number Of Ingredients 12

Ingredients

2 can(s) chicken broth (14 oz. each)
1 medium onion, diced
1 1/2 lb turkey tenderloins, cut into 3/4" pieces
3 c red potatoes, diced
1 tsp fresh rosemary, chopped
1/4 tsp salt
1/8 tsp black pepper
1 pkg frozen mixed vegetables (10 oz.)
1 pkg frozen mixed vegetable (california blend 16oz.)
1/3 c milk
3 Tbsp cornstarch
1 pkg refrigerated crescent rolls (8 oz.)

Steps:

1. Bring broth to a boil in large saucepan. Add onions, reduce heat and simmer 3 minutes. Add turkey, return to boil. Reduce heat, cover and simmer 9-10 minutes or until turkey is no longer pink. Remove turkey with a slotted spoon and place in a 13x9" baking dish, sprayed with non stick cooking spray.
2. Increase heat and return broth to boil. Add potatoes, rosemary, salt, pepper. Simmer 2 minutes. Return to boil and stir in both bags of mixed vegetables. Simmer covered for 10 minutes. Remove vegetables & potatoes with a slotted spoon to a colander (strainer) set over a boil to catch any broth. Place vegetables in baking dish with turkey.
3. Preheat oven to 375^. Blend milk with cornstarch in a small bowl until smooth. Add enough milk to broth to equal about 3 cups. Heat in a saucepan over med-High heat; mix in cornstarch milk mixture, stirring constantly until mixture comes to a boil, boil for 1 min. Remove from heat, pour over turkey and vegetables.
4. Roll out crescents on a piece of wax paper, separate at perforations,arrange dough pieces decoratively over turkey & vegetables. Bake 13-15 minutes until golden brown.

VEGGIE TURKEY CASSEROLE

Veggie Turkey Casserole image

In Chattanooga, Tennessee, Michelle Summers relies on canned goods and frozen vegetables to hurry along this creamy main dish. "I like this quick casserole so much that I've requested it for my birthday dinner," Michelle notes. Tip: "Serve it with biscuits for a meal your family will love...mine sure does!" she adds.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups cubed cooked turkey
2 cups frozen mixed vegetables
2 cups frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon celery seed

Steps:

In a large bowl, combine all the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Stir before serving.

Nutrition Facts : Calories 379 calories, Fat 13g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1226mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 37g protein.

Tips:

Use a variety of vegetables. This will give your casserole a more complex flavor and texture. Some good options include carrots, celery, onions, bell peppers, and mushrooms.
Don't overcook the vegetables. You want them to be tender but still have a bit of a crunch.
Use a good quality cheese. This will make a big difference in the flavor of the casserole. A sharp cheddar or Monterey Jack are both good choices.
Don't be afraid to experiment. There are many different ways to make a turkey vegetable crescent casserole. Feel free to add your own favorite ingredients or seasonings.

Conclusion:

Turkey vegetable crescent casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover turkey. With its creamy sauce, tender vegetables, and flaky crescent roll crust, this casserole is sure to be a hit with your family and friends.