Cheesy Hash-Spinach Pie Recipe

Name: Cheesy Hash-Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Cheesy Hash-Spinach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Hash-Spinach Pie

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