Ham and Spinach Casserole

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  • 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.
  2. Stir in the carrots, soup, spinach, water, pepper and salt; heat through.
  3. Pour into a greased 8-inch square baking dish.
  4. Unroll crescent dough; separate into two rectangles.
  5. Seal perforations.
  6. Cut each rectangle lengthwise into four strips; make a lattice crust.
  7. Bake at 375° for 18-22 minutes or until bubbly and crust is golden brown.

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