Sauerkraut Bierocks Casserole
Transform comfort food into a weeknight favorite with this savory Sauerkraut Bierocks Casserole! Inspired by the classic German-Russian handheld pastry, this easy casserole combines layers of flaky crescent roll dough with a hearty filling of seasoned ground beef, tangy sauerkraut, and melty cheddar cheese. The simple preparation—just 15 minutes of prep time—makes it perfect for busy evenings, while the golden, buttery crust gives it that irresistible homemade feel. Brushed with a rich egg wash for added shine, this baked dish is a crowd-pleaser that delivers bold flavors and a satisfying crunch. Serve it warm and let its hearty, cheesy goodness bring everyone to the table! Keywords: sauerkraut casserole, bierocks recipe, ground beef casserole, crescent roll casserole, comfort food recipes.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium White onion, diced
- 1.5 cups Sauerkraut, drained
- 2 cups Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 cans (8 oz each) Refrigerated crescent roll dough
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked and the onion becomes translucent. Drain excess fat if necessary.
Stir in the drained sauerkraut, salt, black pepper, and garlic powder into the skillet. Cook for 2-3 minutes, stirring occasionally, to combine and heat through. Remove the skillet from the heat.
Unroll one can of refrigerated crescent roll dough and press it into the bottom of the prepared casserole dish, stretching it slightly to cover the base evenly.
Spread the beef and sauerkraut mixture evenly over the crescent dough layer in the casserole dish. Sprinkle the shredded cheddar cheese over the top of the filling.
Unroll the second can of crescent roll dough and place it over the filling, pinching the edges gently to seal and create a top crust layer.
Optional: Lightly brush the top crescent dough layer with beaten egg to create a golden and shiny finish when baked.
Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and cooked through.
Remove the casserole from the oven and let it cool slightly for 5 minutes before slicing and serving. Enjoy your Sauerkraut Bierocks Casserole!
Nutrition Facts
Calories |
3872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.0 g | 322% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 9111 mg | 396% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 63.2 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1884 mg | 145% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
