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Sauerkraut Bierocks Casserole

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Ingredients

Adjust Servings:
1/2 cup onion, chopped
1 lb lean ground beef
2 - 3 tablespoons garlic, minced
1 teaspoon red pepper flakes
2 cups sauerkraut, drained and squeezed dry or 1/2 head cabbage, chopped
1 tablespoon worcestershire sauce
2 8 ounce packages crescent rolls use butter & garlic
2 cups cheddar cheese, shredded

Nutritional information

539
Calories
225 g
Calories From Fat
25 g
Total Fat
12.2 g
Saturated Fat
126.6 mg
Cholesterol
973.2 mg
Sodium
44.8 g
Carbs
4.5 g
Dietary Fiber
5.2 g
Sugars
32.5 g
Protein
255 g
Serving Size

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Sauerkraut Bierocks Casserole

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    Cuisine:

    I didn't have minced garlic so used garlic powder. I also tried to save a few calories and used one 12 ounce can of crescent rolls instead of two 8 oz cans. I made it with sauerkraut. I really made it for my husband because I'm not crazy about sauerkraut, but this stuff is great! The flavors blend very well together.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sauerkraut Bierocks Casserole, I grew up on sauerkraut bierocks but, unfortunately, never learned how to make them from my grandma. I found this recipe on another site and have added some things to make this taste just like the ones she made. Grandma didn’t put cheese in her bierocks but it’s a great addition here!, I didn’t have minced garlic so used garlic powder. I also tried to save a few calories and used one 12 ounce can of crescent rolls instead of two 8 oz cans. I made it with sauerkraut. I really made it for my husband because I’m not crazy about sauerkraut, but this stuff is great! The flavors blend very well together., I have never had or heard of bierocks before this recipe, so I wasn’t sure what to expect, but I knew I liked the ingredient list. This was so easy to put together, too. I made this exactly as posted, using sauerkraut. I couldn’t find Butter & Garlic crescent roll dough, though. It was still very tasty, although I found it to be a tad on the dry side. Perhaps the beef was too lean, but I am definitely going to be trying this again. Thanks for sharing this flavorful meal!


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    Brown Onion, Garlic and Ground Beef in a Large Skillet Over Medium-High Heat For About 4 Minutes.

    3
    Done

    Add Red Pepper Flakes and Continue Cooking Until the Ground Beef Is Fully Cooked. If Using Fresh Cabbage, Add Here and Cook Until Soft.

    4
    Done

    Drain Extra Fat Out of the Skillet Then Stir in Drained Sauerkraut and Worcestershire. Heat Through and Set Aside.

    5
    Done

    Press 1 Package of Crescent Roll Dough Into the Bottom of a Lightly Greased 9x13-Inch Baking Dish.

    6
    Done

    Spread Beef Mixture on Top and Cover With Cheese.

    7
    Done

    Lay Second Package of Crescent Roll Dough Over the Top of the Beef and Cheese Mixture.

    8
    Done

    Bake For 25-30 Minutes or Until Golden Brown.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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