Sauerkraut Bierocks Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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!) Ingredients:
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 (i use butter & garlic) |
2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 350°.
2. Brown onion, garlic and ground beef in a large skillet over medium-high heat for about 4 minutes.
3. 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. Drain extra fat out of the skillet then stir in drained sauerkraut and Worcestershire. Heat through and set aside.
5. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish.
6. Spread beef mixture on top and cover with cheese.
7. Lay second package of crescent roll dough over the top of the beef and cheese mixture.
8. Bake for 25-30 minutes or until golden brown.
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