Runza Casserole

Karen Petree Recipe

By Karen Petree kpetree

20 Min
40 Min

I quit introducing Cara as my wicked step-daughter after she prepared this dish and shared the recipe with me!

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2 lb
finely chopped onions
4 c
fresh chopped cabbage
salt and pepper to taste
2 pkg
refrigerated crescent rolls
1 lb
shredded mozzarella cheese

Directions Step-By-Step

Preheat oven to 350 degrees.
Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
Add the salt and pepper.
Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
Sprinkle the cheese on top of the meat mixture.
Spread the 2nd tube of crescent rolls over the top of the cheese.
Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: German
Other Tag: Quick & Easy

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Jennifer McConnell Shutterbug81
Nov 18, 2010
Karen, My ex- mother in law introduced me to this recipe years ago (have another version of it posted myself). It's a wonderful dish, you can make it as a casserole (as I do, though I use Rhodes bread rolls, haven't tried it with croissant rolls yet) or make them as individual Runzas, the way they were originally made. Love this dish.
Karen Petree kpetree
Nov 18, 2010
My mom used to make them individually in bread dough and they were so heavenly! I love this recipe because it is much easier to prepare in casserole form.
Jennifer McConnell Shutterbug81
Nov 18, 2010
Yeah, that's why I do them in casserole form. Coat with butter and it's heaven on earth!
Stephanie Dodd skeen
Nov 19, 2010
Jennifer, what is the name of your recipe? I would like to see how they are made with the frozen rolls. Sound yummy@
Jennifer McConnell Shutterbug81
Nov 19, 2010
Runza (meat pie)

That's my MIL's recipe. The pic isn't of my dish, it was just to use as an example. The frozen bread dough and the recipe for the fresh dough both come out very thick and fluffy, not thin and pastry like.
Carla Skiles Masnick
Dec 21, 2010
Made this last night. Didn't have mozzarella, so I used cheddar. The taste is wonderful but mine was a bit dry. Will try making it again and tweaking it a bit. Thanks for sharing the recipe! My family did like it a lot!
Nancy Hearell rayna304
Mar 30, 2011
Carla, That was my concern when I read this is that it might be dry. Have you made it since and what changes did you make if you did? I wonder if adding maybe tomato sauce or soup or? Anyone have any ideas. This sounds good and easy and I have cabbage in my fridge now.
Jennifer McConnell Shutterbug81
Mar 30, 2011
Ladies, I have the solution for your dryness issues. Anytime you make Runza, before putting on the top layer of dough, put a few tabs of butter (I usually do about 1/2 a stick depending on the size of the Runza you're making in casserole form) on top of the meat/onion/cabbage mixture, just drop a few tabs of it around on top, and then put your final layer of dough on. The butter will keep the meat mix very moist and give it a very rich and wonderful heaven-on-earth taste. I also put fresh butter on top when it's done and ready to eat, but that's just me. The butter inside will keep it from drying out though.
Pam Williams mommawms
Sep 22, 2011
I have not made this particular recipe but have made one similar and I take the drippings from the beef and add 1-2 Tbs of flour making a gravy. This adds moisture and also helps to keep the meat mixture "stuck" together. I found that tip on a site from someone who used to work at Runza.
Sep 20, 2012 - Karen Petree shared a photo of this recipe. View photo
Sep 20, 2012 - Karen Petree shared a photo of this recipe. View photo
Tonya Valentine Moonbeat
Jul 12, 2013
I tweaked a few things...added sharp cheddar along with the mozzarella, used Savoy cabbage instead of plain, added butter pats for moisture right under the top layer of crescent dough and lastly spiced the mixture up with Ms. Dash table blend and some garlic along with the salt and pepper.

Despite my family not being fans of cooked cabbage, everyone loved this. Everyone had seconds and now it's all gone! *cries* Guess I will have to make more!
Jasmine Marie Jasmine_Marie
Jan 15, 2014
If you add diced him it is even better.
Kathy Klein kklein
Feb 12, 2014
I have made this same recipe - but added a can of cream of mushroom soup to the beef/cabbage mixture - then spread a can of cheddar cheese soup on top before adding the top layer of crescent rolls... my family loves this dish!!