Reuben Pie

In medium bowl, combine nondairy creamer, egg, onion, mustard, salt and pepper; set aside.

In large bowl, mix corned beef, sauerkraut, ground beef and bread crumbs.

Add reserved egg-onion mixture and mix with hands until thoroughly combined.

Pat 1/2 of mixture into prepared pie shell.

Sprinkle cheese evenly over top; cover with remaining mixture and sprinkle with chopped parsley, if desired.

Bake at 375° for 35 to 40 minutes.

Serve at once or bring to room temperature; cover with plastic wrap and freeze up to three months.

If frozen, to serve, partially thaw in refrigerator and bake at 350° for 40 to 50 minutes until heated throughout and bubbly.

Makes 6 to 8 servings.