Ham & Spinach Casserole Recipe

2.5 2 3
Ham & Spinach Casserole Recipe
Ham & Spinach Casserole Recipe photo by Taste of Home
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Ham & Spinach Casserole Recipe

Read Reviews
2.5 2 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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 until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish.
Unroll crescent dough; separate into two rectangles. Seal 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.
Originally published as Ham & Spinach Casserole in Simple & Delicious September/October 2009, p62

Nutritional Facts

1 each: 438 calories, 19g fat (7g saturated fat), 62mg cholesterol, 2593mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 26g protein.

  • 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
  1. In a large nonstick skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish.
  2. Unroll crescent dough; separate into two rectangles. Seal 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.
Originally published as Ham & Spinach Casserole in Simple & Delicious September/October 2009, p62

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MY REVIEW
waters1947 User ID: 4284300 117639
Reviewed Jan. 22, 2012

"The sodium content exceeded what a person should use in an entire day 2593 is unexceptable!"

MY REVIEW
[email protected] User ID: 212835 100865
Reviewed Jan. 20, 2012

"GREAT RECIPE- EXCEPT FOR THE DAYS WORTH OF SODIUM IN ONE SERVING!!!"

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