Bieroc Casserole

9-30-10 003 

Bierocks are a very popular food in the Midwest. I have to be honest in saying that I never had one until I married Grady. It just wasn't something that appeared on our dinner table as children. (Neither did casseroles, but that's a different story.)

We all know about my aversion to baking so if you know anything about bierocks you know that dough making is required.


My mother-in-law, Sherry, ROCKS in the dough making department! She makes Awwww-mazing bierocks. I had the pleasure of learning from her over the summer as we sold them for a fundraiser. As easy as they really are to make (minus the SCARY dough part) they are time consuming. With two, and half the time, three crazy hungry mouths to feed when I get home I just don't have time to whip out these beauties.

Soooo…when I happened across this recipe in a casserole version I was really excited. I have to give all the props for this creation to Kay, our local grocery store owner. She submitted her recipe in one of those awesome communtiy inspired cookbooks. (I LOVE, LOVE, LOVE these types of cookbooks!)

So with no further delay, here is Kay's Bierock Casserole.

2 lbs. ground beef

1/2 large onion diced fine

3 cups shredded cabbage

1 can cream of mushroom soup

2 cans crescent rolls

2 cups shredded cheddar cheese

Salt and pepper to taste

Preheat oven to 350.

Brown hamburger and onion over medium high heat. When beef is almost done add the cabbage to soften. Saute for about 10 minutes or until cabbage is wilted. Drain off any excess liquid or fat. Add cream of mushroom soup, salt and pepper to taste, mix well and cook until heated through. Turn off heat and set aside.

In a greased 9 x 13 baking dish spread out one full can of crescent rolls sealing all the seams to completely cover the bottom. Add meat mixture to the top of crescent dough. Evenly spread all of cheese over meat mixture. Finally, cover all with the remaining can of crescent dough sealing all seams as doone on the bottom.

Bake 20 minutes or until dough is golden brown.


**Helpful tips: For a time saver buy the already shredded cabbage/coleslaw mix in your grocers produce department. If price is an issue stick with the whole head.

Pillsbury now makes crescent dough in seamless sheets. If your grocer carries this I highly reccomend it.


Peace, love and cabbage fever.

10 thoughts on “Bieroc Casserole

  1. Im always looking for easy recipe to cook and low and behold this is one we’ll try as we like all
    the ingredients. Thank you

  2. I have made this for years. I love the recipe but not the hot roll making. Make it all the time and just eat the filling. Now I can make it and still get the bread. Thanks.

  3. Precook the crescent bottom for about seven minutes so bottom won’t be soggy, do this for pie receipes to,be sure to drain liquid if if you don’t want a soggy casserole. Happy cooking happy family Pat Brown.

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