Best Bierock Casserole Recipes
BIEROCK CASSEROLE
A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!
Provided by Kathy Wing
Categories World Cuisine Recipes European German
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
- Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
- Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 32.5 g, Cholesterol 113.6 mg, Fat 42.3 g, Fiber 0.2 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 894.4 mg, Sugar 6.4 g
BIEROCK CASSEROLE
Growing up in Kansas, I have enjoyed Bierocks (some call them Runzas) all my life. The yeasty Bierock (or Runza) sandwich have German-Russian roots that eventually made their way west to Nebraska and Kansas. You can find these sandwiches at county and state fairs, craft shows and just about any fund-raiser in Kansas most any time of the year. About 15 years ago a friend I worked with, gave me this recipe for a casserole instead of a sandwich. We love it almost as much as the real deal! Note: I use only name brand crescent rolls. The cheaper ones don't seem to work as well. Also the original recipe called for only 1 can of cream of mushroom soup. We personally like the soupier mixture but you can omit the second can if desired.
Provided by mammafishy
Categories Vegetable
Time 1h5m
Yield 1 9 x 13, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef and onion together until the meat is no longer pink. Drain well.
- Add the shredded cabbage and carrot; steam until they are tender.
- Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
- Lightly spray a 9"x13" pan or casserole with cooking spray.
- Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
- Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
- Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
- Sprinkle with cheese.
- Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
- Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).
BIEROCK CASSEROLE
This casserole is one of my favorites to whip up on a cool fall day. It is always quick to throw together, and so hearty! With the little pockets of the Velveeta cheese in every bite, even the picky eaters will want seconds.
Provided by Kristina Talkington
Categories Beef
Number Of Ingredients 12
Steps:
- 1. Brown the ground beef, sausage and onion together until the meat is no longer pink. Drain.
- 2. Add the shredded cabbage and carrot; steam until they are tender. Add soups and seasonings, and keep warm.
- 3. Spray a deep 9"x13" casserole pan with cooking spray. Take one can of biscuits (pulled in half) and lay out in the bottom of the pan. Bake crust in a preheated 350 degree oven about 5-7 minutes to give it a chance to get half baked.
- 4. Pour the hamburger & cabbage mixture over the undercooked crust. Sprinkle with cheese and poke cubed Velveeta in evenly throughout cabbage mixture . Take the 2nd tube of biscuits (pulled in half) and place over the top.
- 5. Bake for another 25-30 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking)
BIEROCK CASSEROLE
Want a bierock but have not time, this is quick and easy.
Provided by Tracy Petz
Categories Casseroles
Time 30m
Number Of Ingredients 5
Steps:
- 1. Brown beef and onion together and drain. Boil cabbage until tender and drain. Combine hamburger/onion with 1 can soup, cheese, and cooked cabbage. Spray 9x13 pan and line bottom with 1 pkg of crescent rolls; press. Bake 8 to 10 min at 350 degrees til brown lightly. Cover with mixed ingredients and top with second pressed crescent rolls. Bake 30 min at 350 degrees of until golden brown.
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