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This Bierock Casserole is a hearty, comforting dish that brings together the savory flavors of ground beef, shredded cabbage, and cheddar cheese. Perfect for a cozy dinner, it’s a simplified take on the traditional German bierock pastry, but in casserole form. The crescent roll dough adds a buttery, flaky crust that’s hard to resist. Whether you’re feeding a family or just craving something warm and filling, this recipe is sure to hit the spot. Let’s dive in and get cooking!
The name of the recipe: Bierock Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 small shredded cabbage
- 1 chopped onion
- 2 cloves minced garlic
- 1 can crescent roll dough
- 1 cup cheddar or your choice shredded cheese
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Cook until onion is translucent.
- Add shredded cabbage to the skillet. Cook until cabbage is tender. Season with salt and pepper to taste.
- Unroll crescent roll dough and line the bottom of a baking dish with half of the dough.
- Spread the beef and cabbage mixture over the dough in the baking dish.
- Sprinkle shredded cheese over the beef and cabbage mixture.
- Cover with the remaining crescent roll dough.
- Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown.
- Let cool slightly before serving.
What You Will Need
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What you will need to make bierock casserole
- Ground beef: Adds hearty, savory flavor and protein, forming the base of the casserole.
- Shredded cabbage: Provides a tender, slightly sweet crunch, balancing the richness of the beef.
- Chopped onion: Enhances the dish with a mild, sweet flavor and aromatic depth.
- Minced garlic: Infuses the casserole with a robust, aromatic taste.
- Crescent roll dough: Creates a buttery, flaky crust that holds everything together.
- Shredded cheese: Melts into a gooey, flavorful layer, adding richness and creaminess.
Necessary Tools and Instruments
What tools/instruments will be needed to make bierock casserole recipe
- Skillet: Essential for browning ground beef and cooking cabbage, onion, and garlic together.
- Baking dish: Needed to layer crescent roll dough, beef mixture, and cheese for baking.
- Oven: Used to bake the casserole until the dough is golden brown.
- Spatula: Helps in stirring and mixing ingredients in the skillet.
- Knife: Required for chopping onion and shredding cabbage.
Bierock Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 small cabbage shredded
- 1 onion chopped
- 2 cloves garlic minced
- 1 can crescent roll dough
- 1 cup shredded cheese cheddar or your choice
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Cook until onion is translucent.
- Add shredded cabbage to the skillet. Cook until cabbage is tender. Season with salt and pepper to taste.
- Unroll crescent roll dough and line the bottom of a baking dish with half of the dough.
- Spread the beef and cabbage mixture over the dough in the baking dish.
- Sprinkle shredded cheese over the beef and cabbage mixture.
- Cover with the remaining crescent roll dough.
- Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown.
- Let cool slightly before serving.
Notes:
Read more: Dessert Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the beef and cabbage mixture as directed.
- Let the mixture cool completely.
- Assemble the casserole but don't bake it.
- Cover tightly with plastic wrap and foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Bake as directed, adding 10-15 minutes to the baking time if needed.
Bierocks, also known as runzas, are a traditional dish from Eastern Europe, particularly popular among Volga Germans. This casserole version simplifies the process while keeping the hearty flavors intact.
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