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bierock casserole

Kristina_Talkington avatar
Recipe by
Kristina Talkington
@Kristina_Talkington
Centralia, KS

This casserole is one of my favorites to whip up on a cool fall day. It is always quick to throw together, and so hearty! With the little pockets of the Velveeta cheese in every bite, even the picky eaters will want seconds.

method Bake

Ingredients For bierock casserole

  • 1 lb
    ground beef
  • 1 lb
    sausage
  • 1 md
    onion
  • 2
    carrots, shredded
  • 1 md
    head of cabbage, shredded
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 1/2 tsp
    garlic powder
  • salt and pepper to taste
  • 2 can
    flakey biscuits (pulled in half)
  • 1 c
    shredded cheddar cheese
  • 1/2 c
    velveeta (small cubes)

How To Make bierock casserole

  • 1
    Brown the ground beef, sausage and onion together until the meat is no longer pink. Drain.
  • 2
    Add the shredded cabbage and carrot; steam until they are tender. Add soups and seasonings, and keep warm.
  • 3
    Spray a deep 9"x13" casserole pan with cooking spray. Take one can of biscuits (pulled in half) and lay out in the bottom of the pan. Bake crust in a preheated 350 degree oven about 5-7 minutes to give it a chance to get half baked.
  • 4
    Pour the hamburger & cabbage mixture over the undercooked crust. Sprinkle with cheese and poke cubed Velveeta in evenly throughout cabbage mixture . Take the 2nd tube of biscuits (pulled in half) and place over the top.
  • 5
    Bake for another 25-30 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking)
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