Ham Casserole

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Okay, I should warn you this ham casserole has spinach in it,
but don't tell the kids, and they'll never know.
The spinach is disguised by other creamy goodness; you'll see :)

This recipe is from the Simple & Delicious Test Kitchen, and makes
4 servings.

3 cups cubed fully cooked ham
1 pkg. (16 oz.) frozen mixed vegetables, thawed. Or use another frozen veggie your family loves.
1 can (10-3/4 oz.) condensed cream of potato soup, undiluted
1 pkg. (10 oz.) frozen creamed spinach, thawed
1/4 cup water
1/4 tsp. pepper
1/8 tsp. salt
1 tube (4 oz.) refrigerated crescent rolls

1. In a large nonstick skillet, melt 1 T. butter with 1 T. canola oil. Add ham & cook for 3 minutes until golden brown.
2. Stir in thaw mixed vegetables, and saute briefly. Add soup, creamed spinach, water, salt & pepper. Bring to a boil. Reduce heat and simmer for 5 - 10 minutes until heated through.
3. Pour into greased 8 x 8 inch square baking dish.
4. Unroll crescent dough; separate into two rectangles. Seal seams and perforations. Cut each rectangle into four strips. Lay in criss-cross fashion over casserole.
5. Bake for 18 - 22 minutes in a 375 degree oven until bubbly & crust is golden brown.

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