Marry This Pioneer Woman Bierock Casserole Recipe is a cheesy and easy recipe, which is made with ground beef and crescent rolls. It’s the perfect weeknight dinner, ready in about 45 minutes.
Jump to RecipePioneer Woman Bierock Casserole Recipe Ingredients
- ½ cup chopped onion
- 1 ½ pounds lean ground beef
- 1 (16 ounces) can sauerkraut, drained and pressed dry
- 2 (8-ounce) cans of refrigerated crescent rolls
- 1 (8 ounces) package of shredded Cheddar cheese
How To Make Pioneer Woman Bierock Casserole
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef and onion: In a large skillet over medium-high heat, cook the ground beef and chopped onion together, breaking the beef apart, until the meat is fully browned.
- Add the sauerkraut: Drain any excess fat from the skillet. Stir in the drained and pressed sauerkraut until it’s well combined with the beef mixture. Remove the skillet from the heat.
- Assemble the casserole: Unroll one can of the crescent roll dough and press it into the bottom of the prepared baking dish, sealing the perforations. Spread the beef and sauerkraut mixture evenly over the dough.
- Top and bake: Unroll the second can of crescent roll dough and place it over the beef mixture, stretching it to cover the filling. Pinch the edges of the top and bottom dough layers together to seal. Sprinkle the shredded Cheddar cheese over the top. Bake for 25-30 minutes, or until the crescent dough is golden brown and cooked through.
Recipe Tips
- How do I prevent a soggy casserole? The most important step is to drain the sauerkraut very well. After draining, press it between paper towels or in a clean kitchen towel to squeeze out as much excess moisture as possible.
- How do I get the most flavor? Don’t rush the browning step. Allowing the ground beef and onions to develop a nice brown color in the skillet builds a deep, savory flavor base for the entire casserole.
- Can I use a different kind of dough? Yes. If you don’t have crescent rolls, you could try using sheets of puff pastry or even refrigerated pizza dough as the top and bottom crusts.
- Can I add other seasonings? Absolutely. Feel free to add a teaspoon of garlic powder, black pepper, or caraway seeds (which pair well with sauerkraut) to the beef mixture for extra flavor.
What To Serve With Bierock Casserole
This hearty casserole is a meal in itself, but it pairs nicely with simple sides like:
- A crisp green salad with a simple vinaigrette
- Steamed green beans or broccoli
- Applesauce or a simple fruit salad
- A side of pickles
How To Store Bierock Casserole
Refrigerate: Store leftover casserole tightly covered in the refrigerator for up to 4 days. Reheat: Reheat individual slices in the microwave or in a 350°F (175°C) oven until warmed through.
Bierock Casserole Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 20g
- Protein: 20g
- Fat: 13g
- Saturated Fat: 6g
- Sodium: 850mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
What is a Bierock?
A Bierock is a traditional German yeast roll stuffed with a savory filling, typically seasoned ground beef, shredded cabbage or sauerkraut, and onions. This casserole is a quick and easy, deconstructed version of the classic.
Can I make this ahead of time?
You can prepare the beef and sauerkraut filling ahead of time and store it in the refrigerator. However, for the best results, you should assemble the casserole with the fresh crescent roll dough just before baking.
Can I use fresh cabbage instead of sauerkraut?
Yes. If you prefer, you can use about 4 cups of finely shredded fresh cabbage. Sauté it with the onions and beef until it is tender before proceeding with the recipe.
Try More Recipes:
- Pioneer Woman Broccoli And Cauliflower Casserole Recipe
- Pioneer Woman Mexican Rice Casserole Recipe
- Pioneer Woman Philly Cheesesteak Casserole Recipe
Pioneer Woman Bierock Casserole Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutes280
kcalA quick and savory casserole version of a classic German Bierock, made with a cheesy ground beef and sauerkraut filling layered between flaky crescent roll dough.
Ingredients
1 ½ lbs lean ground beef
½ cup chopped onion
1 (16 oz) can sauerkraut, drained well
2 (8-oz) cans refrigerated crescent rolls
1 (8 oz) package shredded Cheddar cheese
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet, brown the ground beef and onion; drain off any excess fat.
- Stir the well-drained sauerkraut into the beef mixture.
- Press one can of crescent dough into the bottom of the dish. Top with the beef mixture.
- Place the second can of crescent dough over the filling, sealing the edges.
- Sprinkle with shredded cheese and bake for 25-30 minutes until golden brown.
Notes
- It is crucial to drain and press the sauerkraut very dry to prevent a soggy bottom crust.
- Ensure the ground beef and onions are well-browned for the best flavor.
- Sealing the edges of the crescent roll dough helps keep the filling contained.
- Feel free to add spices like garlic powder or caraway seeds to the beef filling.
