Sunday, July 2, 2017

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 12 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 12 cups
cheese, shredded
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.

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