German

Sauerkraut Bierocks Casserole is for Dinner.

Sauerkraut Bierocks Casserole takes 15 minutes to prepare.

Sauerkraut Bierocks Casserole takes 30 minutes to cook.

Sauerkraut Bierocks Casserole makes 8 servings.

The ingredients for Sauerkraut Bierocks Casserole are:

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

Here is how you make Sauerkraut Bierocks Casserole:

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 8Number of Servings: 8Recipe submitted by SparkPeople user KELCARLSON.

The nutritional information for Sauerkraut Bierocks Casserole is:

• 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

Sauerkraut Bierocks Casserole is German cuisine.