Crescent-Topped Turkey Amandine

(from kholstege’s recipe box)

Categories: Main Dish

Ingredients

  • 3 C cubed cooked turkey
  • 1 can cream of mushroom soup, undiluted
  • 1 can (8 oz.) sliced waterchestnuts, drained
  • 2/3 C mayonnaise
  • 1/2 C chopped celery
  • 1/2 C chopped onion
  • 1 tube crescent rolls
  • 2/3 C shredded swiss cheese
  • 1/2 C sliced almonds
  • 1/4 C butter, melted

Directions

  1. In a large saucepan, combine the first six ingredients, heat through. Transfer to a greased 2 quart baking dish. Unroll crescent dough and place over turkey mixture. In a small bowl, combine the cheese, almonds and butter. Spoon over dough. Bake, uncovered at 375 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly.

Email to a friend | Print this recipe | Back