Cheesy Hash-Spinach Pie

Name: Cheesy Hash-Spinach Pie
Ingredients: 1 single crust pie shell; 2 (10 ounce) packages frozen chopped spinach; 2 beaten eggs; 1 (10 3/4 ounce) can condensed cream of muchroom soup; 1/4 cup flour; 1 tablespoon horseradish; 1 teaspoon mustard; 1 (15 ounce) can corned beef, hash; 1 cup shredded American cheese (4 ounces); 2 tablespoons chopped pimiento

10 ingredients

12 steps

Ingredients

1 single crust pie shell
2 (10 ounce) packages frozen chopped spinach
2 beaten eggs
1 (10 3/4 ounce) can condensed cream of muchroom soup
1/4 cup flour
1 tablespoon horseradish
1 teaspoon mustard
1 (15 ounce) can corned beef, hash
1 cup shredded American cheese (4 ounces)
2 tablespoons chopped pimiento

Directions

1

Prepare pastry shell.
2

Prick bottom and sides well with fork.
3

Bake at 450 for 10 to 12 minutes.
4

Remove from over; reduce oven temperature to 350.
5

Cook spinach according to package directions, except omit salt.
6

Drain well, pressing out excess water.
7

Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach.
8

Spread hash in baked pie shell; spoon spinach mixture over.
9

Bake, uncovered, at 350 for 45 minutes.
10

Combine cheese and pimiento, sprinkle over pie.
11

Bake 2 to 3 minutes longer.
12

Let stand 5 minutes.