"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bierock Casserole, by Amanda Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2- 2lbs ground chuck 1 onion, diced 1 sm. head cabbage, shredded 1 can cream of mushroom soup 2 cans crescent rolls 2 cups cheddar cheese, shredded
Brown ground chuck and onion; onion. Add cabbage to mixture and steam. Add soup to mixture and steam. Line bottom of a 9X13 pan with 1 can of crescent rolls (flat). Top rolls with hamburger mixture. Top with cheddar cheese and top cheese with second can of crescent rolls. Pinch top together. Bake for 25 to 30 minutes in a 350 º oven. Casserole may be frozen.
Sometimes I make it without cream of mushroom and it is just as good!
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