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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 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:
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.
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