Bierock Casserole

Bierock Casserole

Kathy Wing 2

"A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!"


45 m {{adjustedServings}} servings 674 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 674 kcal
  • 34%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
  3. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
  4. Bake in preheated oven for 25 to 30 minutes, or until golden brown.
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  1. 222 Ratings


This recipe was perfect. My hubby had been craving his mother's Bierocks and had talked about them many times. I called her with this recipe and she gave me the lowdown on what to do and what N...

Wonderful casserole, Kathy. Just a few additions to spark it up though:Used 1/2 pound spicey pork sausage in place of the extra half pound ground beef; added extra half cup of Cheddar to the gro...

This is truly delicious! Per others suggestions, I added a can of Cream of Mushroom Soup (fat-free) to act as a binder. Added garlic and other seasonings to the meat. Also added a little more k...