Ham & Spinach Casserole

• 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 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 375u0b0 until filling is bubbly and crust is golden brown, 18-22 minutes.

carrots, condensed cream, frozen creamed spinach, water, pepper, salt, crescent rolls

Taken from www.tasteofhome.com/recipes/ham-spinach-casserole/ (may not work)