Reuben Pie

• 1/2 c. dry, nondairy creamer
• 1 egg, lightly beaten
• 1 medium onion, chopped
• 1 tsp. sharp mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (12 oz.) can corned beef, flaked
• 1 c. sauerkraut, drained and packed
• 1/2 lb. uncooked lean ground beef
• 1 c. pumpernickel bread crumbs (approximately 2 slices)
• 1 prepared deep dish pie crust (9-inch)
• 4 oz. shredded Swiss cheese
• chopped parsley (if desired)

1. In medium bowl, combine nondairy creamer, egg, onion, mustard, salt and pepper; set aside.
2. In large bowl, mix corned beef, sauerkraut, ground beef and bread crumbs.
3. Add reserved egg-onion mixture and mix with hands until thoroughly combined.
4. Pat 1/2 of mixture into prepared pie shell.
5. Sprinkle cheese evenly over top; cover with remaining mixture and sprinkle with chopped parsley, if desired.
6. Bake at 375u0b0 for 35 to 40 minutes.
7. Serve at once or bring to room temperature; cover with plastic wrap and freeze up to three months.
8. If frozen, to serve, partially thaw in refrigerator and bake at 350u0b0 for 40 to 50 minutes until heated throughout and bubbly.
9. Makes 6 to 8 servings.

creamer, egg, onion, sharp mustard, salt, pepper, corned beef, sauerkraut, uncooked lean ground beef, bread crumbs, dish pie crust, swiss cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737272 (may not work)