The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 11, 2009
We did 2/3 ground beef and 1/3 spicy brkfst sausage; added diced green pepper & celery along with kraut and simmered until soft; seasoned meat with garlic powder, lemon pepper, black pepper, caraway seed & a splash of worchestershire sauce; stirred in cheddar/jack & mozzerella cheeses (about 1-1/2x the recipe amt). Baked bottom crust first, just til getting golden, and stirred in a bit of 1000 island dressing just before adding meat to casserole dish. Topped w/butter flake crescents (on hand) and sprinkled with grated parmesan cheese - then baked as directed. Hubby - who hates saurkraut - loved it!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 9, 2009
We did not care for this, very bland even after seasoning.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 6, 2009
Wow thanks! MY grandma used to make Bierocks for us when we were kids but I am seldom in the mood to make the dough and assemble them! This tastes just as good, is MUCH less mess and makes a bigger batch! I did season my beef with my favorite steak seasoning and garlic pepper but not too much. I wanted to make sure the sauerkraut shined through. I drained my sauerkraut but did not rinse it, I LOVE the taste of sauerkraut! This one is a keeper!
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Photo by Beth James, Midwest Cooking

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 29, 2009
It was very good! I added sausage, also. And lots of garlic.
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Photo by American

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 14, 2009
Used luv2cook's suggestions and altered the recipe accordingly. We did enjoy it but felt it could use more flavor. I will make this again but I am going to use the saurecraut in place of the fresh cabbage and use more seasonings in the ground beef.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 25, 2009
This recipe really helped me mix up the casseroles that I try to make on Sundays. It was very easy and I added a ton of seasoning and some mixed veggies and it really completed the meal for us. I also took the suggestion of adding the cheese to the inside of the dish too.
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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 13, 2009
liked it better using chopped cabbage and adding a can of cream of mushroom soup, also a sprinkling of cayenne pepper, but the sauerkraut was good too.
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Living In: Manhattan, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 21, 2008
This was pretty good. Instead of using ground beef I used a shredded beef roast that I slow cooked all day first.
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Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 29, 2008
I was looking for a good venison recipe. This fit the bill, although I modified it by adding a 27 oz can of kraut which I chopped up a bit and 8 oz of cream cheese. I originally had planned on adding sour cream, since this is a Polish recipe, but I had the cream cheese on hand. I think it would have been too thin had I used the sour cream. Also, next time, I plan on just trying a regular pie crust.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 21, 2008
Followed the recipe exactly and then realized that the cheese probably should have gone inside the casserole instead of on top. The flavor was good, so I'll most likely make it again that way instead.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 14, 2008
This recipes was good. I did make some minor changes, though. I did not squeeze the kraut dry, I let it simmer with the beef mixture for a few minutes to reduce the the liquid. I also used pizza dough rather than crescents, wich gave the dish a chewier texture and less "chemical" taste that crescents can have. Next time I might try a more coarsley ground beef, or possibly even pork. Thumbs up!
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Cooking Level: Expert

Living In: Ham Lake, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 3, 2008
It was very easy and turned out great, next time though i think ill mix some plain cabbage in with the can of sauerkraut, because it was a bit too vinegary for my taste.Good when you need dinner in a hurry. Oh and I made it healthier by substituting beef with Yves Brand ground beef substitute, and it was great!
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Photo by Stephie

Cooking Level: Beginning

Home Town: Golden, Colorado, USA
Living In: Brighton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 19, 2008
Just found this recipe yesterday while I had some down time at work. Was curious to try it out! Took some other poster advice and pre-baked bottom crust for 10 minutes, then added cheese inside. My fiance and I loved it! He added some thousand island dressing to his, but said he liked it equally without it. I did season my ground beef with lots of garlic (which we love), salt, pepper, and a dash of Cavenders seasoning. I'll definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jul. 23, 2008
My husband and I really liked this. The first bite was kind of a miss but it grew on us. I made some additions after reading suggestion from other reviewers. I added a can of Cream of Mushroom soup, 4 cubed red potatoes (steamed), and 6 cloves of garlic, that were grated, were added to the meat as it browned. Personally, I would reduce the amount of sauerkraut by about half. It throws off the texture a little. I didn’t have any onions so those were omitted. I would definitely make this again though and maybe experiment with other things to put inside. Maybe make it like Shepard’s Pie with mashed potatoes on the inside. Mmmmmm.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: May 14, 2008
This is definitely a keeper! I've made this several times. The only thing I did different was use garlic crescent rolls.
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Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 3, 2008
Simple-love that, tastes great-love that even more! What a super recipe to have on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 26, 2008
Very, very good. I did as the other reviewers suggested. I added 1/2 jar of canned Sauerkraut and then some fresh, cooked cabbage. I also added 2 tbsp of dijon mustard the the hamb. mixture. Added a few tbsp of flour to the hamb. mixture too with 1/4 cup of water just so it combined better. Finally, I added most of the cheese on top of the hamb. layer and sprinkled a bit on top of the pastry layer before baking. My mom is german and I made this for her. She loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 23, 2008
I will make this recipe again but the next time I won't use so much sauerkraut.
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Photo by Jamie

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 19, 2008
onr word....YUM!
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Photo by Allrecipes

Cooking Level: Professional

Home Town: Bedford, Pennsylvania, USA
Living In: Los Fresnos, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 6, 2008
Wonderful recipe!! My husband's from a German family and this recipe was like a trip down memory lane for him! I prebaked the bottom crust as suggested in another review, along with adding shredded cabbage instead of sauerkraut. Just added a little garlic powder for another layer of flavor. My husband said he could eat this casserole every week!!
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