This was a big hit at our house: only a little strip was left along one edge of the casserole! I used nonfat mayonnaise, and bet that nonfat yogurt would work just as well to cut down on fat. I was out of peas, so used corn. And I used leftover chicken instead of turkey. Save this one for a neat way to use up your leftover Thanksgiving turkey.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minIngredients
Directions
Preheat oven to 350℉ (180℃).
Combine first 8 ingredients; mix well.
Spoon into a 12 x 8 x 2-inch baking dish that has been sprayed with nonstick coating.
Separate crescent dough into rectangles; press perforations to seal.
Cut into 4 long strips and 4 short strips.
Arrange strips in lattice design across top of your casserole.
Sprinkle with sesame seeds.
Bake 35 minutes.
Garnish with radish slices and fresh parsley sprigs, if desired.
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