Real Recipes From Real Home Cooks ®

beerocks casserole

Recipe by
Audrey Rocha
Visalia, CA

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

yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For beerocks casserole

  • 1 lb
    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 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
  • 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

  • 1
    Sautee 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.
  • 2
    Place 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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