Made with beef, onions, shredded cabbage, cheese and all the good stuff, this Bierock Casserole hits the spot. Especially when you’re looking for something easy yet filling the entire family will love.
Bierock Casserole Recipe
Bierocks are rounded buns filled with a delicious meat-cheese-cabbage stuffing, that come from German origins. They are very similar to the Runza which is popular in Kansas, Nebraska and other midwestern states.
Most popular at state fairs! They even sell them in various drive thrus. To me they are the perfect food to satisfy those late night cravings!
SO consider this a “Runza Casserole” if you want.
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 Needed
- Refrigerated Crescent rolls – or the crescent dough sheets.
- Ground beef – you can use lean ground beef or regular. Sub ground pork or turkey.
- Cabbage – I like to use a 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.
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Filling Substitutions
- Use a whole head cabbage or bag of shredded cabbage.
- Add more veggies like 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.
- Substitute soy sauce or a combo of soy sauce, ketchup, and vinegar for the Worcestershire sauce.
How to Make Bierock Casserole
- Preheat oven to 350 degrees F. Spray a 9×13 pan with nonstick spray.
- Open one can of crescent rolls, spread and press into the bottom of the dish. Press dough seams together. Bake in the preheated oven for 8 minutes. Remove from the oven and set aside.
- In a large skillet, over medium high heat, brown ground beef with the diced onion, until no longer pink. Drain extra fat if desired.
- Add the cabbage to the skillet. Cook for 2-3 minutes to start to break down the cabbage. Add the cream of mushroom soup, Worcestershire sauce, and spices. Mix to combine. Remove from the heat.
- Spread the beef mixture over the cooked crescent rolls. Top with shredded cheese.
- Open the 2nd package of crescent roll dough and spread over the top of the beef mixture. Pinch the edges together.
- 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.
Serving Suggestions
I love that the casserole has meat and veggies, I like to serve it along with some roasted asparagus, broccoli, green beans, or a simple salad.
In Russian tradition, Bierocks are often served with applesauce or sour cream so feel free to add some to the top of your piece!
Can I make it ahead of time?
It’s best to bake and eat the casserole as soon as you make it as the dough can get soggy. But if you want to prep some ahead of time you can.
Brown the ground beef and onion and add the cabbage to make the meat mixture filling. Store it in the fridge in an airtight container for up to 5 days. Then finish the recipe as you normally would.
Can I freeze it?
This is a great recipe to freeze! 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.
Affordable Casserole Recipes
The one thing I love about casseroles is that they are budget friendly and can feed a large family. A few of my favorites are this Brenda Gantt recipe for cabbage casserole, this 4 ingredient hamburger casserole, and this chicken doritos casserole that the kids really like!
Tips for the Best Casserole
- 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!
So, next time you have some cabbage lying around, just whip out this super simple wonder casserole for the whole family to enjoy.
Bierock Casserole
Equipment
Ingredients
- 2 8 ounce cans refrigerated crescent rolls or dough sheets
- 2 pounds ground beef
- 1 large onion diced
- 1 medium 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
- Preheat oven to 350F. Spray a 9×13 pan with nonstick spray.
- 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. - 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.
- Add the shredded cabbage to the skillet. Cook for 2-3 minutes to start to break down the cabbage.
- Stir in the cream of mushroom soup, Worcestershire sauce, and spices. Mix to combine. Remove from the heat.
- Spread the ground beef mixture over the cooked crescent rolls. Top with shredded cheese.
- Open the remaining can of crescent rolls and spread over the beef mixture. Pinch the edges together to seal in the goodness.
- 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. 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.
Nutrition
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