Bierock a.k.a Runza Casserole

Gloria Trefry Arra

Yields: 3 servingsPer Serving: 1 lean, 3 greens, 2.88 condiments

subheading: Ingredients:

Beef Filling

-12.5 oz raw (10 oz cooked) 85%-94% Ground Beef

-111.25g of raw Cabbage, chopped

-25g of Scallions, sliced

-Salt ¼ tsp.

-Pepper ¼ tsp.

Revolution Roll Topping

-3 eggs at room temperature (let sit for 5 to 10 minutes)

-3 tablespoons light cream cheese at room temperature

-A pinch of cream of tarter

-1 single serving packet Splenda (or ½ packet of stevia)

subheading: Instructions:

1. Prepare the beef filling

Brown the ground beef in a skillet on the stove top, add scallions, and cabbage to the skillet. Add salt and pepper to the mixture. Stir and continue cooking until beef and cabbage are cooked through. Place mixture into a greased pan and set aside to cool.

2. Prepare the Revolution Roll Topping

Separate egg whites from yolks, putting whites in a stand mixer and saving the yolks in a separate bowl big enough for mixing. Add cream of tarter to the whites and beat on high until stiff peaks form. Set aside.

Add cream cheese and Splenda to yolks. Wisk yolk mixture until blended.

Gently fold yolk mixture by hand into whipped egg whites being careful not to over mix. Over mixing will cause egg whites to fall.

3. Top the beef mixture with the Revolution Roll Topping.

4. Bake the casserole at 350 degrees for 20 to 25 minutes.

5. Serve and Enjoy!

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