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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This uses a canned corned beef hash. This is a beautiful looking pie when assembled. 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.
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