Cheesy Hash-Spinach Pie - cooking recipe

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

Preparation

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.