Beerocks Casserole

Audrey Rocha


This recipe can easily be doubled and made in a 9"x13" pan.


☆☆☆☆☆ 0 votes

30 Min
20 Min


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1 lb
ground beef, turkey or venison
1 can(s)
refrigerated crescent rolls
1/2 bag(s)
angel hair cabbage (appx. 1-2 cups finely shredded cabbage)
onion, can be omitted or can substitute other forms of onion
1 c
shredded cheese, we use colby/jack but you can use whatever you'd like, adjust amount or omit the cheese if you wish
1/2-1 c
white cooked rice, could substitute brown rice , or omit if desired
carrots, shredded or finely diced, or omit if desired
seasonings, salt, pepper, garlic to taste as desired
1-2 Tbsp
oil or butter

How to Make Beerocks Casserole


  • 1Sautee onion in a 1-2 Tbsp. oil or butter, brown meat in skillet, season meat as desired, drain. Add cabbage to pan and cook until cabbage is soft, approximately 10 minutes.
  • 2Place half of the crescent roll dough in the bottom of an 8"x8" or 9"x9" lightly greased pan. Mix the drained meat, cabbage, rice, carrots together and put on top of the dough. Add cheese if desired, then top with remaining dough. Bake at 350 degrees for 20 minutes or until crescent roll dough is medium golden brown.

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About Beerocks Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: German

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