Bierock Casserole

Bierock Casserole

178 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Kathy

“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!”

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (178)

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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 NOT to do: 1. Prebake the bottom crust for about 10 minutes. 2. Brown beef, onion and ADD some seasonings (we just added seasoned salt and fresh pepper). 4. Then add sauerkraut (rinsed, drained, blotted) OR fresh cabbage that is shredded for coleslaw (as the original bierocks calls for fresh cabbage). You will just need to cook it until softened. 5. As for the 'binder' to keep the meat together some other reviewers had mentioned adding a can of creamed corn or cream of mushroom soup! Yikes! This made my mother-in-law shudder at the thought. Just sprinkle the beef mixture with 1-2 Tablespoons of flour and add 2/3 cup of water to make your own 'gravy'. 6. Put the cheese ON the meat and NOT on top of the crust. Anyway, my hubby loved it and it satisfied his craving for the bierocks of his youth. Great recipe.



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 ground beef mix; added 2 cloves garlic, minced to ground beef mix; added 1 cup grated cabbage to ground beef mix (along with sauerkraut); and added 2T Dijon mustard to ground beef mix. You'll find that these changes really liven up this dish. I had no problems with the crust getting soggy. This is a quick, easy and stick-to-your-ribs dinner. Thanks for sharing.



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 kraut and baked approx. 15 minutes longer. But it very simple, tasty and makes a lot!

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Amount Per Serving (6 total)

  • Calories
  • 674 cal
  • 34%
  • Fat
  • 42.3 g
  • 65%
  • Carbs
  • 32.5 g
  • 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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