When you need a hearty meal that brings the whole family to the table, this Crescent Turkey Casserole delivers every time. This delicious one-dish wonder combines tender turkey, creamy vegetables, and flaky crescent roll dough into a satisfying casserole that tastes like home. The golden, buttery crescent rolls form both a base and topping, creating layers of comfort that make this dish irresistible. Perfect for using up leftover turkey or starting fresh with ground turkey, this casserole feeds a crowd and requires minimal prep time.
Serves: 6-8 people
Ingredients You’ll Need
For the casserole filling:
- 3 cups cooked turkey, shredded or diced
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the crescent roll layer:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder
Getting Your Kitchen Ready
Preheat your oven to 375°F. Grease a 9×13 inch baking dish with butter or cooking spray. Take the crescent roll dough out of the refrigerator to let it come to room temperature while you prepare the filling.
Making the Turkey Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the shredded turkey, cream of mushroom soup, frozen mixed vegetables, sour cream, and milk. Mix everything together until well combined. Add the thyme, salt, and pepper, then let the mixture simmer for 3-4 minutes until heated through and slightly thickened. Remove from heat and stir in half of the shredded cheese.
Assembling Your Casserole
Open one can of crescent roll dough and unroll it carefully. Press the dough into the bottom of your prepared baking dish, making sure to seal any perforations between the triangles. The dough should cover the entire bottom and come up the sides slightly.
Spread the turkey mixture evenly over the crescent roll base. Sprinkle the remaining shredded cheese on top of the filling.
Unroll the second can of crescent roll dough and lay it over the filling. You can either keep the triangle shapes for a decorative look or press the seams together for a smooth top. Brush the top layer of dough with melted butter and sprinkle with garlic powder.
Baking to Golden Perfection
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the crescent roll topping is golden brown and cooked through. The edges should be crispy and the center should spring back when lightly touched.
Let the casserole rest for 5-10 minutes before serving. This allows the filling to set up and makes it easier to cut clean portions.
Serving and Storage Tips
Cut the casserole into squares and serve hot. This dish pairs wonderfully with a simple green salad or steamed broccoli. The creamy, savory filling combined with the flaky pastry makes each bite satisfying and comforting.
Leftover casserole can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or aluminum foil. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.
Make-Ahead Magic
You can assemble this entire casserole up to one day ahead of time. Simply cover tightly and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if cooking straight from the refrigerator.
This Crescent Turkey Casserole transforms simple ingredients into something special, making it perfect for busy weeknight dinners, potluck gatherings, or whenever you want to serve a meal that feels like a warm hug on a plate.
