Instead of making the real German Bierocks, which are meat and cabbage filled pastries try out this easy dinner casserole, the German Bierock Casserole. It has all of the taste, but less of the work. This take on Bierocks is a Kansas dish that I’d like to share with you.
This makes a hardy dinner on its own, but if you’d like a side dish, I recommend something light such as applesauce, sliced tomatoes, sliced beets or a yogurt based dip.
|Easy Dinner Casserole: German Bierock|| || |
- 2 packages crescent rolls such as Pillsbury (or Pillsbury Seamless Dough works well)
- 1.5 pounds of ground beef
- 1 can cream of celery soup
- 1 bag coleslaw mix
- 1 package sliced cheese (Provolone or Monterey Jack)
- ½ onion - chopped
- salt and pepper to taste
- Preheat oven to 350 degrees
- Brown ground beef
- Add onion
- Drain well
- In large bowl, combine beef, onion, celery soup and coleslaw mix, salt and pepper
- Mix well (using hands to mix is best)
- Line bottom of 9x13 pan with one package of crescent rolls
- Pinch to close up openings in cresent rolls (unless using seamless sheets)
- Add meat mixture
- Layer with cheese
- Cover with 2nd roll of crescents
- Bake 20 minutes or when golden brown
There is a great deal of conjecture about the origin of Bierocks, sometimes called Runza. Some say it’s from Germany, exactly the Volga community. Other say it has a Russian background. Still others say that Beirocks come from a Mennonite community. No matter, this easy German Bierock Casserole is tasty and something different to cook for your family. And, wouldn’t it look so delicious in the Pioneer Woman’s Ruffle Top Ceramic Bakeware?
Give it a try and enjoy!
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