Cheesy Turkey, Broccoli, and Mushroom Pie

Step 1: Turkey ... Spray a pan with a non-stick spray and bring to medium heat, add the turkey and cook for 5-8 minutes until golden brown, stirring often and breaking it up as it cooks. Once it is golden brown, remove to a plate lined with a paper towel to drain.

Step 2: Vegetables ... Add the butter to the same pan that you cooked the turkey in, and bring to medium heat. Then, add the mushrooms, onion, garlic, broccoli, Italian seasoning, salt, pepper, and bring to medium heat. Cook 3-5 minutes until all the vegetables are tender; but, not overcooked. Check for an additional seasoning, and adjust as necessary.

Step 3: Filling ... Add the turkey, vegetables, sour cream and cheese to a large bowl and mix to combine.

Step 4: Casserole ... I used a 13x9 baking dish for this, lightly sprayed with a non-stick spray. Lay the first tube of crescent rolls out flat on a piece of parchment paper lightly floured, or your kitchen counter. Press the seams together, and use a rolling pin to stretch it out evenly. Add the first sheet of crescent rolls to the dish. Top with all of the filling; and top with the remaining roll of crescent rolls, (rolled out) as well. If you can find the Crescent Roll Sheets, that is the way to go. Just open and lay flat; but, they can be hard to find.

Step 5: Bake ... On the middle shelf, uncovered, at 350 degrees for 25-35 minutes until golden brown.

Step 6: Serve ... Make sure to let it set 5 minutes before serving. Then, add a nice salad and ENJOY!