bierock casserole
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.
No Image
prep time
cook time
method
Bake
yield
Ingredients
- 1 pound ground beef
- 1 pound sausage
- 1 medium onion
- 2 carrots, shredded
- 1 medium head of cabbage, shredded
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 teaspoon garlic powder
- - salt and pepper to taste
- 2 cans flakey biscuits (pulled in half)
- 1 cup shredded cheddar cheese
- 1/2 cup velveeta (small cubes)
How To Make bierock casserole
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Step 1Brown the ground beef, sausage and onion together until the meat is no longer pink. Drain.
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Step 2Add the shredded cabbage and carrot; steam until they are tender. Add soups and seasonings, and keep warm.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Tag:
#Quick & Easy
Keyword:
#Casserole
Keyword:
#cabbage
Ingredient:
Beef
Method:
Bake
Culture:
American
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