Here is what our menu looks like for this week…
Monday : Leftovers. 🙂
Tuesday: Bierock Casserole.
Wednesday : Supper at church (we have a family who makes supper for our family on Wednesday nights).
Thursday: Riccota filled shells and sauce
Friday : Meatballs or Tacos
Here’s the recipe for Bierock Casserole (Here’s a link for “What a bierock is” and a couple of recipes for the traditional bierocks…I haven’t tried either of the recipes on this link).
2 tubes crescent rolls
1-2lbs ground beef
1 head cabbage, shredded or chopped into small pieces.
1-2 can cream of celery soup (I will sometime use cream of mushroom) Whether you use 1 or 2 depends on how saucy you want your bierocks. I usually use 2.
3 cups (or so…I really never measure) of cheddar cheese shredded.
Brown hamburger and onion in skillet. When done, add chopped cabbage and allow cabbage to cook down a bit (I will usually put a lid on my skillet so that it kind of cabbage). In another bowl mix the soup (undiluted if you’re using condensed) and cheddar cheese. We like ours kind of cheesy so I usually use 3 handfuls of cheese.
In a 9×13 skillet press together one of the tubes of crescent rolls for a bottom crust. Then layer hamburger mixture and then the soup mixture. Put the other tube of crescent roll dough on top (I’m not a huge stickler for making sure it’s all pushed together, but it looks nice). Bake in 350 oven for about 20-25 minutes or until the crescent rolls are golden brown.
So a couple things…I don’t really measure much of anything when I cook. I figure my great grandmother used her hands (I have a number of recipes that say “2-3 handfuls” or something similar) so I can too. Our boys like meat so I usually use the 2 lbs hamburger. If my skillet gets too full when putting the cabbage in, I’ll take out some of the hamburger and onions and mix it in with the soup and cheese. It’s all going the same place anyway…If you prefer “crunchier” cabbage you don’t have to steam it at all, but in our house if it’s crunchy, it resembles salad too much and I have a harder time getting little boys to eat it. 🙂
We used to have bierocks for lunch at school. We had the BEST lunch ladies ever! And the more I find out about what public school kids are eating for lunch these days the more thankful I am to have grown up in a small town in Kansas where they actually cooked for us every day. The bierocks are so good that a couple of years ago when Kerry and I were visiting we went and ate lunch with his mom in our gradeschool cafeteria for the bierocks. It was the full deal…lunch trays and milk cartons. It was fantastic. If you want to serve it Goessel Grade school style…you’ll need to complete the meal with pickles, corn, pudding and possibly an oatmeal raisin cookie. Chocolate milk is totally optional.