Bierock Casserole Recipe -
Bierock Casserole Recipe
  • READY IN 45 mins

Bierock Casserole

Recipe by  

"A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!"

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
  4. Bake in preheated oven for 25 to 30 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2005

This recipe was perfect. My hubby had been craving his mother's Bierocks and had talked about them many times. I called her with this recipe and she gave me the lowdown on what to do and what NOT to do: 1. Prebake the bottom crust for about 10 minutes. 2. Brown beef, onion and ADD some seasonings (we just added seasoned salt and fresh pepper). 4. Then add sauerkraut (rinsed, drained, blotted) OR fresh cabbage that is shredded for coleslaw (as the original bierocks calls for fresh cabbage). You will just need to cook it until softened. 5. As for the 'binder' to keep the meat together some other reviewers had mentioned adding a can of creamed corn or cream of mushroom soup! Yikes! This made my mother-in-law shudder at the thought. Just sprinkle the beef mixture with 1-2 Tablespoons of flour and add 2/3 cup of water to make your own 'gravy'. 6. Put the cheese ON the meat and NOT on top of the crust. Anyway, my hubby loved it and it satisfied his craving for the bierocks of his youth. Great recipe.

Most Helpful Critical Review
Mar 03, 2005

My family enjoyed this, and I will make it again, but it needs more flavor. One piece of advice for others: be sure to season the meat mixture to your taste. As the recipe is written, the mixture just tastes like plain cooked hamburger. Next time I will use pepper, garlic powder, etc., but I think it needs something else to give it some kick. I'm not sure what that is - I'll have to experiment. By the way, I served this with sour cream and applesauce. That's more a Russian thing than a German thing, but it worked great with this, and gave it more flavor.

Oct 07, 2003

Wonderful casserole, Kathy. Just a few additions to spark it up though:Used 1/2 pound spicey pork sausage in place of the extra half pound ground beef; added extra half cup of Cheddar to the ground beef mix; added 2 cloves garlic, minced to ground beef mix; added 1 cup grated cabbage to ground beef mix (along with sauerkraut); and added 2T Dijon mustard to ground beef mix. You'll find that these changes really liven up this dish. I had no problems with the crust getting soggy. This is a quick, easy and stick-to-your-ribs dinner. Thanks for sharing.

Jul 14, 2003

This is truly delicious! Per others suggestions, I added a can of Cream of Mushroom Soup (fat-free) to act as a binder. Added garlic and other seasonings to the meat. Also added a little more kraut and baked approx. 15 minutes longer. But it very simple, tasty and makes a lot!

Nov 06, 2003

Quite good, easy and not traditional bierock, but a nice fix for a small amount of time. Two things, I did add the soup and feel it is a necessity. I baked the bottom layer of rolls for 15 minutes and it came out just right. Finally, next time the cheese will go inside. It's just too heavy on top and too salty in conunction with the soup. Great recipe!

Jul 13, 2003

A big hit in our house! Reminds me of the pasties that you find in Northern Minnesota. I followed other's advice and added a can of cream of mushroom soup; also added garlic & celery salt & some hungarian paprika for spice. I put the cheese on the inside which worked well. Finally, I baked this in a 13 x 9 pyrex and the dough came out perfect, though others have mentioned some probs with doughy-ness. I think this would also be good with carrot & potato chunks mixed in with the meat.

Jul 13, 2003

this was pretty good, even the kids liked it. my husband loves saurkraut but the rest of us usually "suffer" through it. so i looked on this site to find something with saurkraut that we could all enjoy and this was it!

Sep 05, 2003

This recipe was sooo easy! My family had mixed reviews. My husband really liked it, but my children and I thought that it tasted too much like saurkraut and not enough like bierocks. I will make this again, but next time I am going to use plain shredded cabbage instead.


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  • Calories
  • 674 kcal
  • 34%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 42.3 g
  • 65%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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