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Ham & Spinach Casserole Recipe

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This is down-home cooking at its best! Ham and veggies join forces with a creamy sauce and pretty topping to create a hearty meal-in-one. Simple & Delicious Test Kitchen

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Ham & Spinach Casserole Recipe

Prep: 25 min. Bake: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

3 cups cubed fully cooked ham
1 package (16 ounces) frozen sliced carrots, thawed
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 package (10 ounces) frozen creamed spinach, thawed
1/4 cup water
1/4 teaspoon pepper
1/8 teaspoon salt
1 tube (4 ounces) refrigerated crescent rolls

Directions

In a large nonstick skillet coated with cooking spray, cook ham over medium heat for 3-5 minutes or until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt. Bring to a boil. Reduce heat, simmer for 5-10 minutes or until heated through. Pour into a greased 8-in. square baking dish.
Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Cut each rectangle lengthwise into four strips; make a lattice crust.
Bake at 375° for 18-22 minutes or until bubbly and crust is golden brown. Yield: 4 servings.

Nutritional Facts 1 serving equals 438 calories, 19 g fat (7 g saturated fat), 62 mg cholesterol, 2,593 mg sodium, 38 g carbohydrate, 6 g fiber, 26 g protein.

Originally published as Ham & Spinach Casserole in Simple & Delicious September/October 2009, p62

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