Sauerkraut Bierocks Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.1
  • Total Fat: 18.4 g
  • Cholesterol: 72.5 mg
  • Sodium: 571.9 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 21.6 g

View full nutritional breakdown of Sauerkraut Bierocks Casserole calories by ingredient


Introduction

I tried to make this hearty meal a bit healthier but substituting beef for venison and using reduced fat crescent rolls. I'd never had this before, but we thought it was pretty good. I tried to make this hearty meal a bit healthier but substituting beef for venison and using reduced fat crescent rolls. I'd never had this before, but we thought it was pretty good.
Number of Servings: 8

Ingredients

    2 T Olive oil
    1.5 lb ground venison
    1 t Red Pepper Flakes
    1 C chopped onion
    1 C chopped Mushrooms
    1 Clove Garlic; minced
    2 T Worcestershire Sauce
    1.5 C Sauerkraut
    1 C Shredded Cheese (Cheddar Jack)
    2 Pkg. Refrigerated Reduced Fat Crescent Rolls

Tips

After making this once we feel that a can of tomatoes and/or some chopped zucchini would fit nicely in this dish; you could almost sub them for a half pound of meat.


Directions

Preheat oven to 350 degrees.
Brown Venison in EVOO. Add pepper, onion and mushroom and saute (we added 1/2 T Butter since the meat is so lean). Once onions are transparent add the garlic, worcestershire sauce and kraut. Unroll and press one package of reduced fat crescent rolls on the bottom of an 11x7 pan. Scoop and evenly spread meat and kraut mixture on top of the dough. Sprinkle one cup cheese on top of the meat. Unroll the remaining package of rolls, and place on top of the meat and cheese.
Bake for 25 - 30 Minutes.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user KELCARLSON.