Bierock Casserole

By Meg ⋅ May 16, 2008 ⋅ Email This Post Email This Post ⋅ Print This Post Print This Post ⋅ Post a comment

Much easier than making the individual Bierocks.

    Ingredients

  • 1 1/2-2 lbs. Ground Beef
  • 2 tubes Crescent Rolls
  • 1 package shredded Cabbage
  • 2 Cups shredded Cheddar
  • 1/2 Cup Onions, diced
  • 1 can Cream of Celery Soup
  • Salt
  • Pepper
    Directions

  1. Brown meat and onions, drain fat. Add cabbage and steam about 10 minutes.
  2. Add celery soup and season to taste.
  3. Line a 9″ x 13″ pan with one can of rolls. Top with the meat & cabbage mixture. Top with cheese.
  4. Place the second can of rolls on the top.
  5. Bake at 350 degrees for 25-30 minutes.

Notes
You might want to drain the beef/cabbage mixture one last time before assembling.

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)
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Discussion

4 comments for “Bierock Casserole”

  1. Love this dish!!! It is easy to make and very tasty.

    Posted by La Rheo Neal | August 18, 2008, 5:14 am

  2. I just made this and am eating it now…WOW, great stuff. I\’m looking fwd to trying some more mai recipes. Thanks Ladies :)

    Zach Hill from Lawrence

    Posted by Zach Hill | August 18, 2008, 5:15 am

  3. Yummy comfort food!

    Posted by Darlene Mai | August 21, 2008, 12:18 am

  4. This sounds good. I’m still making them the German way, but no cheese. I’ll try it your way. Love ya, Aunt Rise”

    Posted by Risa Morris | November 5, 2008, 10:56 am

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