The Runza Casserole is a delightful twist on a beloved Nebraska classic, transforming the iconic Runza sandwich into a hearty, comforting casserole that is perfect for family dinners. Originating from the Midwest, the traditional Runza features seasoned ground beef, onions, and cabbage, all enveloped in a soft, baked dough. This casserole brings all those flavors together in a warm, cheesy dish that is not only satisfying but also a breeze to prepare, making it an ideal choice for busy weeknights or cozy gatherings.
Ingredients
Scale:
1 pound ground beef
1 medium onion, chopped
2 cups chopped cabbage (about half a small head)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
1 can (8 ounces) refrigerated crescent roll dough
1 can (10.5 ounces) cream of mushroom soup (or cream of chicken soup)
1 cup shredded mozzarella cheese
Fresh parsley or chives, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef. Break it apart with a spatula, then add the chopped onion and cook until translucent, about 5 minutes.
Stir in the chopped cabbage, garlic powder, salt, and pepper. Cook for another 5-7 minutes until the cabbage is tender but still crunchy.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and well combined.
Unroll the crescent roll dough and lay it in a greased 9x13 inch baking dish, pressing the seams together to form a solid base.
Evenly pour the beef mixture over the crescent roll base.
Spoon the cream of mushroom soup over the beef mixture, spreading it out gently.
Sprinkle the mozzarella cheese evenly over the top of the casserole.
Bake for 25-30 minutes, or until the crescent roll dough is golden brown and the cheese is bubbly.
Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley or chives before serving.
