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This hearty, warm and filling Bierock Casserole is perfect for winter afternoons and chilly evenings. This made with beef, onions, shredded cabbage, cheese and all the good stuff.
Bierocks, traditionally believed to have German-Russian roots, are rounded buns filled with a delicious meat-cheese-cabbage stuffing.
Prep Time: 10 Min
Dough sheets Ground beef Onion Green cabbage Cream of mushroom soup Salt Pepper
Cook Time: 25 min
Ingredients
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.
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.
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