This came from Simple and Delicious magazine from the Nov/Dec 2008 issue. I doubled and bake it in a 9 x 13 pan. I made it with chicken instead of turkey. Everybody enjoyed it. With all that mayonnaise it wasn't that healthy but it was a nice change from my usual chicken pot pie.
Crescent Turkey Casserole
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups cubed cooked turkey breast
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (4 ounces) refrigerated crescent rolls
Directions: In a large saucepan, combine the mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
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