Recipe worth sharing

This has always been a crowd pleaser whenever I have served it.  Just be sure to use a big pan for browning the beef.  By the time you add the cabbage, carrots and soup, it gets pretty full.

Bierock Casserole

  1 med onion, chopped
  1 ¹⁄₂ lbs ground beef
  1 med cabbage, shredded (about 3 cups)
  1 carrot, finely shredded
  2 (15 oz) cans cream of mushroom soup
  2 (8 count) packages crescent rolls
  1 ¹⁄₂ cups cheese, shredded
  ¹⁄₂ teaspoon garlic powder
  salt and pepper

1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
2. Add the shredded cabbage and carrot; steam until they are tender.
3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
4. Lightly spray a 9"x13" pan or casserole with cooking spray.
5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
7. Take the pan out and pour the hamburger & cabbage mixture over the under-cooked crust.
8. Sprinkle with cheese.
9. Take the 2nd pack of crescent rolls and lay on top of the pan.
10. Bake another 35 - 40 minutes or until the top is golden brown.