Bierocks Casserole Recipes

BIEROCK CASSEROLE

Bierock Casserole image

Growing up in Kansas, I have enjoyed Bierocks (some call them Runzas) all my life. The yeasty Bierock (or Runza) sandwich have German-Russian roots that eventually made their way west to Nebraska and Kansas. You can find these sandwiches at county and state fairs, craft shows and just about any fund-raiser in Kansas most any time of the year. About 15 years ago a friend I worked with, gave me this recipe for a casserole instead of a sandwich. We love it almost as much as the real deal! Note: I use only name brand crescent rolls. The cheaper ones don't seem to work as well. Also the original recipe called for only 1 can of cream of mushroom soup. We personally like the soupier mixture but you can omit the second can if desired.

Provided by mammafishy

Categories Vegetable

Time 1h5m

Yield 1 9 x 13, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 medium head of cabbage, shredded (about 3 cups)
1 medium onion, chopped
1 1/2 lbs ground beef
2 (15 ounce) cans cream of mushroom soup
2 (8 count) packages crescent rolls
1 1/2 cups cheese, shredded
1 carrot, finely shredded
1/2 teaspoon garlic powder
salt and pepper

Steps:

Brown the ground beef and onion together until the meat is no longer pink. Drain well.
Add the shredded cabbage and carrot; steam until they are tender.
Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
Lightly spray a 9"x13" pan or casserole with cooking spray.
Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
Sprinkle with cheese.
Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

BIEROCK CASSEROLE

Bierock Casserole image

A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!

Provided by Kathy Wing

Categories World Cuisine Recipes European German

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup chopped onion
1 ½ pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 32.5 g, Cholesterol 113.6 mg, Fat 42.3 g, Fiber 0.2 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 894.4 mg, Sugar 6.4 g

BIEROCKS

Bierocks image

This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 24 servings.

Number Of Ingredients 15

Ingredients

DOUGH:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup whole milk
1/2 cup butter, cubed
2 large eggs
FILLING:
2 pounds ground beef
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
2 pounds shredded cabbage, cooked and drained

Steps:

For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.

Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.