Turkey Vegetable Crescent Casserole
1 photo of Turkey Vegetable Crescent Casserole
By
Sheri Zarnick
@Shili
1
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.
Ingredients
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2 can(s)chicken broth (14 oz. each)
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1 mediumonion, diced
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1 1/2 lbturkey tenderloins, cut into 3/4" pieces
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3 cred potatoes, diced
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1 tspfresh rosemary, chopped
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1/4 tspsalt
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1/8 tspblack pepper
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1 pkgfrozen mixed vegetables (10 oz.)
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1 pkgfrozen mixed vegetable (california blend 16oz.)
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1/3 cmilk
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3 Tbspcornstarch
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1 pkgrefrigerated crescent rolls (8 oz.)
How to Make Turkey Vegetable Crescent Casserole
- 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.
- 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.
- 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.
- 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.
About Turkey Vegetable Crescent Casserole
Course/Dish: Turkey Casseroles
Other Tag: Quick & Easy
