Ham and Spinach Casserole

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.
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.