Time to try a new recipe

What do you get when you combine these ingredients with a pound of hamburger?









Bierock Casserole

I have no idea what a Bierock is, but the Kansans I work with in Wichita are always talking about how wonderful they are.  I got a new cook book from the Farm Credit office in Manhattan, Kansas and it had this recipe in it.  I must admit that I was more than a little skeptical about the shredded cabbage in the recipe, I'm not a fan of sauerkraut at all.

The recipe was quick and easy and best of all, we couldn't taste the cabbage at all.

Here's the recipe if you'd like to give it a try.

Bierock Casserole

2 pkgs. refrigerated crescent rolls
1 lb. hamburger
1 bag shredded cabbage
1 can cream of mushroom soup
1 c. shredded cheese (mozzarella or cheddar)

Brown hamburger and drain.  Mix in shredded cabbage and cream of mushroom soup with the hamburger.  Salt and pepper to taste.  Spread out 1 package of crescent rolls in bottom of greased 9 x 13 casserole dish.  Pour in hamburger, cabbage, and soup mixture.  Top with shredded cheese.  Spread out remaining package of crescent rolls to top the casserole.  Bake uncovered at 350 degrees for 40 minutes.

I've also heard that one of Brian's favorite dishes is Tater Tot Casserole.  This recipe book had a recipe for that also so next time he comes over I'm going to make it for him.  (105 days until the wedding!)

Comments

Sweetie said…
My mom makes the best bierocks. They are a german dish. She basically browns ground beef, adds shredded cabbage, salt and pepper (lots of pepper). Cooks that until cabbage is clear. She makes a yeast roll dough and makes individual bierocks (which is basically like a calzone). Grew up eating these. Was my dad's favorite meal! Logan loves them too. I might have to try this soon.
February 5, 2011 at 2:13 PM
Yogi♪♪♪ said…
I like them also. We need to get Jeanette to cook up a batch.
February 5, 2011 at 6:02 PM
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