beerocks casserole
This recipe can easily be doubled and made in a 9"x13" pan.
prep time
30 Min
cook time
20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound ground beef, turkey or venison
- 1 can refrigerated crescent rolls
- 1/2 bag angel hair cabbage (appx. 1-2 cups finely shredded cabbage)
- 1/2 - onion, can be omitted or can substitute other forms of onion
- 1 cup 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 cup white cooked rice, could substitute brown rice , or omit if desired
- 1-2 - 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
-
Step 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.
-
Step 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.
- 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!
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