In the manner of bierock pastries, a savory bierock casserole is made with ground beef and sauerkraut cooked between two layers of crescent roll dough. This takes much less time and is nearly as good as the original Bierock!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- ½ cup chopped onion
- 1 ½ pounds lean ground beef
- 1 (16 ounce) can sauerkraut, drained and pressed dry
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown onion and ground beef in a large skillet over medium-high heat. Drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
- Press 1 package of crescent roll dough into the bottom of a lightly greased 9×13-inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of beef mixture. Press dough seams together and sprinkle all with cheese.
- Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts
| Calories | 674 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 0 g |
| Protein | 37 g |
| Saturated Fat | 17 g |
| Sodium | 894 mg |
| Sugars | 6 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Probably could get away with using a full two pounds of hamburger in the base 6 serving recipe
Love this recipe! I also precooked the bottom crust. I used the flour, water, fresh cabbage and a 4 oz package of fresh roasted green chili. I then I added 1 1/2 cup of shredded Mexican cheese. This is a nice twist and my husband loved it!
This was a swing and a miss for me. I followed the recipe as posted, adding flour and water as a binder. I love Sauerkraut, but it was bland even after spicing the meat generously. it lacked the brightness of the Sauerkraut I was looking for. The flavors melded together having a “non-taste” taste. I gave it 3 stars because my fiance really enjoyed it. I’ll keep it in my back pocket for him. Thanks for the recipe Kathy!
I followed luv2cook’s advice and it was absolutely delicious! My husband likes it too. Definitely will make again as I’m already hankering for it 🙂
We liked how easy this recipe was to follow and prepare. I thought the hamburger was a little bland tasting, but everyone else who ate it liked it. We all added a little mustard on the side. I also think it might be better to put the cheese under the top crust.
Good basic recipe I added 2 cloves minced garlic salt & pepper to taste and 1 can cream of mushroom soup and 1/2 can of water I drain some of the juice from sauerkraut but not all for top flavor but never ever rinse next time I think I’ll add some sharp cheddar cheese Thank you for sharing this recipe
Used Luv2Cook’s recommendations, except for the cheese. Didn’t need it at all. Used fresh/refrigerator sauerkraut that was rinsed. Hubs LOVED it, and it was so easy to make.
I remember watching my mother make bierocks years ago. I also remember how long it took her and how grouchy she got! But they were delicious!!! I wouldn’t say a casserole can beat the traditional bierock, but oh my sanity thanks me for sure. I did alter this recipe by adding a can of cream of mushroom soup and cabbage… OF COURSE! I steamed the cabbage with a chopped onion for 10 minutes while I mixed the sauerkraut, browned/drained hamburger w/ another sauteed onion, cream of mushroom, cheddar cheese and salt and pepper. Topped the bottom layer of crescent roll with cabbage, sauerkraut and beef mixture. Then topped w/ crescent roll sheet which I topped that with more shredded cheese. Baked about 20 minutes @350 and pastry was golden brown. Kids all loved! Sauerkraut. Onion and ALL!
I tried this recipe this morning…sort of. I forgot the recipe at work so I tried to go by memory. I ended up forgetting the cheese completely and I had some spinach that needed to be used so I threw that in. OMG! Delish!
Easy and Tasty…
I add mushrooms and use swiss instead of cheddar
I added 1/4 pound cooked and crumbled bacon, and three chopped cloves of garlic, for a potluck supper…no leftovers…
I just adore this casserole! so simple yet so good. The only thing I have done on a few occasions is to add french onion soup mix to give it a different flavor.
This was delicious! The only things I changed was adding half ground beef and half sausage and substituting cheddar cheese for swiss. The flavor of sausage and swiss went better with sauerkraut in my opinion. Very tasty and really easy! Thank you for sharing!
Was wonderful! Fixed it just like the recipe and even my 7 year old liked it. No leftovers that night 🙂
love this recipe my family is not big on sauerkraut so I just use coleslaw leaf instead of the sauerkraut and they love it
my goodness, this was just so delish. definitely one of my favorite recipes on this website! i went along with others suggestions and put the cheese on top of the beef mixture, i also used only a 1 lb. of beef which was plenty. thank you, thank you for this recipe 🙂 oh yeah, i didn’t add the mushroom soup because i think that changes the recipe too much and would take away from it. instead i added a tablespoon of flour and a little water to the meat mixture to help the consistency and keep it together when baked.
added chopped garlic to saute and cream of mushroom to mixture – also backed bottom crescents for 10 minutes first
We have made bierocks in the past, but this was easier and better!!!
Made just as it called for. This was just “meh”. I was warry of cheddar cheese and krout combo, but really was fine. I prob wont be remaking this anytime soon. It was fairly bland really needed a lot to kick it up.
this was very good! my husband hates sourkraut too! he ended up loving the dish.. I did add a can of mixed veggies to the recipe and it turned out great this is a keeper! 🙂