Cheesy hash-spinach pie

Cheesy hash-spinach pie

Ingredients/Components

• pkg - 2 oz
• all-purpose flour - 1/4 c
• beaten eggs - 2 item
• prepared horseradish - 1 Tbsp
• prepared mustard - 1 tsp
• 4 oz - 1 c
• can condensed cream of mushroom soup - 1 3/4
• chopped pimiento - 2 Tbsp
• unbaked pie crust - 1 item
• can corned beef hash - 1 oz

How to make cheesy hash-spinach pie:

Prick bottom and sides of crust with fork. Bake at 450° for 10 to 12 minutes. Remove from oven; reduce temperature to 350°. Cook spinach according to package directions, except omit salt. Drain well, pressing out excess water. 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. Combine cheese and pimiento; sprinkle over pie. Bake 2 to 3 minutes longer. Let stand 5 minutes. Makes 6 servings.

Recipe categories: Spinach, Main dish, Savory pies.