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Bierock Casserole Recipe

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This recipe for Bierock Casserole, by , is from Losey Cookbook favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Losey

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lb Hamburger
1 onion diced
1 head of cabbage shredded
1-2 cans cream of mushroom soup
2 cresent rolls
2 C. shredded sharp cheese
salt & pepper

Directions:
Directions:
Spray and then line bottom of 9 X 13 glass pan with 1 of the crescent rolls. spread the crescent rolls out with your fingers to go up sides slightly and creases all smooth. ( I like to brown the bottom layer in oven on 350 for7-10 min until lightly browned to make sure this layer gets cooked) only an option..
Chop up the cabbage in small pieces and have it boiling in big pan on the stove until tender, then drain and set aside. Cook hamburger and onion until browned and drain. Combine hamburger and onion and cabbage and mushroom soup and cheese and salt & pepper together. Place hamburger and soup mixture on top of first layer of crescent rolls then smooth out the second crescent rolls and lay on top. Bake 25-30 minutes 350. Until golden brown... ENJOY

Personal Notes:
Personal Notes:
Grandma Joyce found this recipe and was so excited, because it was a little easier than home made Bierocks...

 

 

 

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