Cheesy Hash-Spinach Pie
This uses a canned corned beef hash. This is a beautiful looking pie when assembled.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1single crust pie shell
- 2(10 ounce) packages frozen chopped spinach
- 2beaten eggs
- 1(10 3/4 ounce) can condensed cream of muchroom soup
- 1⁄4cup flour
- 1tablespoon horseradish
- 1teaspoon mustard
- 1
- 1
- 2tablespoons chopped pimiento
Advertisement
DIRECTIONS
- Prepare pastry shell.
- Prick bottom and sides well with fork.
- Bake at 450 for 10 to 12 minutes.
- Remove from over; reduce oven 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 pie 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.
Advertisement