Easy Bierock Casserole (Runza Casserole)

Made with beef, onions, shredded cabbage, cheese and all the good stuff, this Bierock Casserole hits the spot when you are looking for something easy yet filling for the whole family and scores high on the yum scale.

white plate with square of casserole on it with a fork. A casserole dish in the background

Super Simple Bierock Casserole

Bierocks, traditionally, are rounded buns filled with delicious meat-cheese-cabbage stuffing and are very similar to the Runza which is popular in Kansas, Nebraska and other midwestern states. SO consider this a “Runza Casserole” if you want.

Bierocks are believed to have Germanic origins, specifically to Volga Germans, (Germans who lived along the Volga River) which included Russia and parts of Eastern Europe. This Bierock Casserole recipe shares all the deliciousness of the original but has the advantage of being quick and easy.

While you can make the dough from scratch, I prefer using crescent rolls as it cuts the prep time dramatically while retaining all the flavor.

The ingredients and spice list may be simple, but the flavors are huge. You can find most of the ingredients in your pantry or can be easily substituted with things you have available.

I make this often when I need something quick but flavorful on the table, which the whole family can dig into. Using store bought crescent rolls for extra easy prep, this recipe comes together quickly. I love that it’s so versatile and can be customized to suit your family’s dietary needs and preferences.

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ingredients for casserole on a wood cutting board

Ingredients

  • Refrigerated Crescent rolls – or the crescent dough sheets.
  • Ground beef – you can use lean or regular. Sub ground pork or turkey.
  • Cabbage – I like to use green cabbage but you can use a shredded mix.
  • Cream of mushroom soup – The cream of mushroom soup, while not found in traditional Bierocks, works well in this as it binds the casserole together and doesn’t allow the cabbage flavor to overwhelm the dish.
  • Spices – salt, pepper, and garlic powder.
  • Worcestershire sauce
  • Cheddar cheese – Colby Jack is a good alternative, but you can use your favorite.

How to make Bierock Casserole

  1. Preheat oven to 350 degrees F. Spray a 9×13 pan with nonstick spray.
  2. Open one can of crescent rolls, spread and press into the bottom of the pan, sealing the edges. Bake for 8 minutes. Remove from the oven and set aside.
  1. In a large skillet, brown beef with the diced onion, until no longer pink. Add the cabbage to the skillet. Cook for 2-3 minutes to start to break down the cabbage.
  2. Add the cream of mushroom soup, Worcestershire sauce, and spices. Mix to combine. Remove from the heat.
  1. Spread the ground beef mixture over the cooked crescent rolls. Top with shredded cheese.
  2. Open the remaining can of crescent rolls and spread over the beef mixture. Pinch the edges together.
  1. Bake at 350F for 25 minutes or until the casserole is bubbly and the rolls are golden brown and cooked through. Remove and let sit 1-2 minutes. Serve and enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

overhead shot of casserole on a plate next to the baking dish

Can I make this ahead?

You can make the meat mixture ahead of time and refrigerate in an airtight container until ready to bake. While I like making the Bierock Casserole over the skillet, the Instant Pot works just as well. It makes for an extra quick and easy meal prep if you’re making it ahead.

The cooked ground beef and cabbage mixture can be stored in the fridge for up to 5 days before baking in the casserole.

Can I freeze this?

To freeze Bierock Casserole, cover it tightly in foil or plastic wrap in an airtight container and store in the freezer for up to 3 months. To reheat, bake in the oven for 20 minutes at 325F.

side view of slice of casserole on a plate garnished with green onions

What are some substitutions for the filling?

  • More Vegetables – shredded carrots, diced celery and chopped mushrooms work well.
  • Store-bought cabbage mixture that includes shredded colored cabbage and carrots.
  • Cream of cheese soup, or cream of onion are good subs for the mushroom soup.
  • Sausages or ground turkey make a fine substitute for the ground beef.
  • Sub soy sauce or a combo of soy sauce, ketchup, and vinegar for the Worcestershire sauce.
fork of casserole over a plate with mustard

What can I serve along with this Bierock Casserole?

While it is a meal that needs no extra trimmings or sides, like most casseroles you can serve it along with grilled greens like broccoli, asparagus, Brussel Sprouts or just a simple salad. In Russian tradition, Bierocks are often served with applesauce or sour cream. 

Best Casserole Tips

  • You can use sauerkraut instead of cabbage for that extra flavor.
  • Store-bought chopped cabbage instead of a head of cabbage can save you some extra time.
  • Crescent roll dough saves time and effort on prep with no compromise on taste or quality. 
  • Bake the bottom layer of the crescent roll before you add in the stuffing, else you will have soggy dough at the bottom.
  • If you don’t have mushroom soup, you can use cream of cheese soup or use a mixture of flour and water.
  • This recipe calls for simple spices, but if you want to liven it up a bit, you can add some Dijon mustard, extra garlic and a more generous helping of pepper. It gives the casserole some extra bite.
  • If you have any meat filling left over and some dough to spare, make small, flat discs or squares with the dough, scoop a little of the filling in the center. Pinch all the edges together. Spray some oil in the air fryer and pop them in for about 7-8 minutes at 380 degrees till they are a golden-brown color for some simple leftover Air Fryer Runzas. 

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

fork of meat and bread over a plate with mustard on top.

So, next time you have some cabbage lying around, just whip out this super simple wonder casserole for the whole family to enjoy.

Craving More Casseroles?

Yield: 9 servings

Bierock Casserole

square of Bierock casserole on a white plate with fork and garnished with green onions

This hearty, warm and filling Bierock Casserole is the ultimate comfort food, perfect for winter afternoons and chilly evenings.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 (8 ounce) cans refrigerated crescent rolls or dough sheets
  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 medium head green cabbage, shredded (roughly 3 cups)
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 ½ cups cheddar cheese, shredded
  • sliced green onions for garnish

Instructions

    1. Preheat oven to 350F. Spray a 9x13 pan with nonstick spray.
    2. Open one can of crescent rolls and press into the bottom of the pan, sealing the edges.
      Bake 8 minutes. Remove from the oven and set aside.
    3. While the rolls are baking, brown the ground beef with the diced onion in a large skillet over medium high, until no longer pink. Drain the fat if desired.
    4. Add the shredded cabbage to the skillet. Cook for 2-3 minutes to start to break down the cabbage.
    5. Stir in the cream of mushroom soup, Worcestershire sauce, and spices. Mix to combine. Remove from the heat.
    6. Spread the ground beef mixture over the cooked crescent rolls. Top with shredded cheese.
    7. Open the remaining can of crescent rolls and spread over the beef mixture. Pinch the edges together to seal in the goodness.
    8. Bake at 350F for 25 minutes or until the casserole is bubbly and the rolls are golden brown and cooked through.
    9. Remove and let sit 1-2 minutes. Garnish, serve and enjoy!

Notes

  • Use sauerkraut instead of cabbage for that extra flavor.
  • Store-bought chopped cabbage instead of a head of cabbage can save you some extra time.
  • Crescent roll dough saves time and effort on prep with no compromise on taste or quality. 
  • Bake the bottom layer of the crescent roll before you add in the stuffing, else you will have soggy dough at the bottom.
  • If you don’t have mushroom soup, you can use cream of cheese soup or use a mixture of flour and water.
  • This recipe calls for simple spices, but if you want to liven it up a bit, you can add some Dijon mustard, extra garlic and a more generous helping of pepper. It gives the casserole some extra bite.
  • If you have any meat filling left over and some dough to spare, make small, flat discs or squares with the dough, scoop a little of the filling in the center. Pinch all the edges together. Spray some oil in the air fryer and pop them in for about 7-8 minutes at 380 degrees till they are a golden-brown color for some simple leftover Air Fryer Runzas. 

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 533Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 113mgSodium: 831mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 35g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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