"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Berox Casserole Recipe

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This recipe for Berox Casserole, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy McNerney
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. hamburger
1 large onion,chopped
small head of cabbage, chopped
1 can cream of mushroom soup
2cans cresent rolls
2 cups shredded cheedar cheese

Directions:
Directions:
Brown hamburger with onion. Chop cabbage and steam down. Cool. Mix with meat , add mushroom soup. Put 1 can of cresent rolls in bottom of 9x12 casserole mashing seams together and press to cover bottom completly. Bake for 5 minutes at 375. Remove from oven and pour meat and cabbage mixture over the crust. Top with atleast 2 cups cheddar cheese. Cover with another can of cresent rolls. Streach to cover all. Bake at 375 for 25 - 30 minutes till brown on top. Sometimes I put cheese on the top to melt last 5 - 10 minutes. Good with sour cream also.

 

 

 

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