Cheesy Hash-Spinach Pie - cooking recipe

Ingredients

1 unbaked pie crust
2 (10 oz.) pkg. frozen chopped spinach
2 beaten eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. all-purpose flour
1 Tbsp. prepared horseradish
1 tsp. prepared mustard
1 (15 oz.) can corned beef hash
1 c. (4 oz.) shredded American cheese
2 Tbsp. chopped pimiento

Preparation

Prick bottom and sides of crust with fork.
Bake at 450\u00b0 for 10 to 12 minutes.
Remove from oven; reduce temperature to 350\u00b0. 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\u00b0 for 45 minutes.
Combine cheese and pimiento; sprinkle over pie.
Bake 2 to 3 minutes longer.
Let stand 5 minutes.
Makes 6 servings.