Cheesy Hash-Spinach Pie

Name: Cheesy Hash-Spinach Pie
Ingredients: 1 unbaked pie crust; 2 (10 oz.) pkg. frozen chopped spinach; 2 beaten eggs; 1 (10 3/4 oz.) can condensed cream of mushroom soup; 1/4 c. all-purpose flour; 1 Tbsp. prepared horseradish; 1 tsp. prepared mustard; 1 (15 oz.) can corned beef hash; 1 c. (4 oz.) shredded American cheese; 2 Tbsp. chopped pimiento

10 ingredients

8 steps

Ingredients

1 unbaked pie crust
2 (10 oz.) pkg. frozen chopped spinach
2 beaten eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. all-purpose flour
1 Tbsp. prepared horseradish
1 tsp. prepared mustard
1 (15 oz.) can corned beef hash
1 c. (4 oz.) shredded American cheese
2 Tbsp. chopped pimiento

Directions

1

Prick bottom and sides of crust with fork.
2

Bake at 450° for 10 to 12 minutes.
3

Remove from oven; reduce temperature to 350°. Cook spinach according to package directions, except omit salt. Drain well, pressing out excess water.
4

Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach. Spread hash in baked pastry shell; spoon spinach mixture over. Bake, uncovered, at 350° for 45 minutes.
5

Combine cheese and pimiento; sprinkle over pie.
6

Bake 2 to 3 minutes longer.
7

Let stand 5 minutes.
8

Makes 6 servings.