I could eat Bierocks every other meal. The only problem? They take so. much. time. to. make. So, if you love a good Bierock as well but don’t have the time it takes to make them, this casserole is for you! Half an hour start to finish (or less if you brown your meat in bulk like we do), throw this Bierock Casserole on the table and the entire family will chow down. Just don’t forget the mustard for dipping! 😉
The cabbage is slightly crunchy, and if you decide to do half cabbage and half sauerkraut, you’ll love the bite on the end as well.
2 lbs hamburger
1 onion, diced
2 Tbsp minced garlic
1/2 head cabbage, shredded
1 can cream of mushroom soup
*or make your own!
2 cans crescent rolls
1 cup shredded cheese of your choice
Salt and pepper to taste
Preheat oven to 350°. In a large skillet brown hamburger, onion, garlic, salt and pepper over medium heat. Meanwhile, spray a 9 x 13 baking dish with non-stick spray and roll out one can of crescent rolls.
Press the dough into the bottom of the dish, making sure to push it a bit up the sides. Bake in oven for approximately 8 minutes to slightly cook dough.
When hamburger mixture is browned, drain. Add the soup and the cabbage to the skillet and allow to cook down a bit. When ready, pour the hamburger mixture on top of the half-cooked dough and top with shredded cheese. Now you’ll unroll the second can of crescent rolls and lay those on top.
Bake in oven for approximately 25 minutes, until top dough is nice and golden brown. Check for dough to be cooked all the way through. Serve with mustard if desired.
Wasn’t that easy peasy? If you brown your meat in bulk like we do, this cuts down the cooking time even more! These taste just like Bierocks, but are so much easier to make. Yum!
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