Cheesy Hash-Spinach Pie

This uses a canned corned beef hash. This is a beautiful looking pie when assembled.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  single crust  pie shell
• 2 (10 ounce) packages frozen chopped spinach
• 2  beaten eggs
• 1 (10 3/4ounce) 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.