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Cheesy Hash Spinach Pie

Chef.at.Home's picture
Ingredients
  Plain pastry 1
  Frozen chopped spinach 20 Ounce (2 Packages, 10 Ounce Each)
  Beaten eggs 2
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  All purpose flour 1⁄4 Cup (4 tbs)
  Prepared horseradish 1 Tablespoon
  Prepared mustard 1 Teaspoon
  Canned corned beef hash 15 Ounce (1 Can)
  Shredded american cheese 4 Ounce (1 Cup)
  Chopped pimiento 2 Tablespoon
Directions

Prepare Plain Pastry for a single-crust pie.
Prick bottom and sides well with fork.
Bake at 450° for 10 to 12 minutes.
Remove from oven; 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 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Cheese

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