bierock casserole
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This casserole is one of my favorites to whip up on a cool fall day. It is always quick to throw together, and so hearty! With the little pockets of the Velveeta cheese in every bite, even the picky eaters will want seconds.
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method
Bake
Ingredients For bierock casserole
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1 lbground beef
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1 lbsausage
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1 mdonion
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2carrots, shredded
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1 mdhead of cabbage, shredded
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1 cancream of mushroom soup
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1 cancream of chicken soup
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1/2 tspgarlic powder
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salt and pepper to taste
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2 canflakey biscuits (pulled in half)
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1 cshredded cheddar cheese
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1/2 cvelveeta (small cubes)
How To Make bierock casserole
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1Brown the ground beef, sausage and onion together until the meat is no longer pink. Drain.
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2Add the shredded cabbage and carrot; steam until they are tender. Add soups and seasonings, and keep warm.
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3Spray a deep 9"x13" casserole pan with cooking spray. Take one can of biscuits (pulled in half) and lay out in the bottom of the pan. Bake crust in a preheated 350 degree oven about 5-7 minutes to give it a chance to get half baked.
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4Pour the hamburger & cabbage mixture over the undercooked crust. Sprinkle with cheese and poke cubed Velveeta in evenly throughout cabbage mixture . Take the 2nd tube of biscuits (pulled in half) and place over the top.
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5Bake for another 25-30 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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