Directions
Bierock Casserole, 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: 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., Use a layer of cheese on both the bottom and top Use sausage instead of beef, As a Kansas native, I must say this recipe is so delicious and I have made it SEVERAL times! Just as good as Beirocks but without all the hassle and time extensive preparation- genius! A couple tweaks, first used 2 lbs of hamburger meat. I hate recipes that half stuff – what’s the point of putting 1/2 lb back in the fridge? The extra meat makes it a fuller casserole and is needed in my opinion. Also, one time I made this and the only crescent rolls I had on hand were the “big and buttery” kind and I will never use the skimpy original crescent rolls again. Big difference, and it was delicious! I like to also half-way cook the bottom layer of crescent rolls first in the oven before adding filling. I add extra onion because my family loves onion and if you cook it down it adds tons of flavor. I also like to hit this recipe heavy with extra pepper and whatever salty seasonings Jack’s Gourmet Seasoning made in Russell, KS is AMAZING. I literally put it in everything and LOTS of it. Overall this recipe is incredibly easy and it’s wonderful every time!
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