Runza Casserole


Karen Petree Recipe

By Karen Petree kpetree


Rating:
Serves:
8
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

Ingredients

2 lb
hamburger
2
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

1
Preheat oven to 350 degrees.
2
Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3
While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4
Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5
Add the salt and pepper.
6
Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7
Sprinkle the cheese on top of the meat mixture.
8
Spread the 2nd tube of crescent rolls over the top of the cheese.
9
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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28 Comments

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Linda Bales lindabales
Aug 2, 2015
I have made Runza Casserole for many many years. Try mixing in one can of undiluted can of Campbells Cream of Mushroom soup to the ground beef /cabbage mixture it prevents the dryness. When I make this HD prefers a savory brown gravy over the casserole. I serve the casserole with brown gravy and a salad on the side. The Runza franchise now serves Runza with a Marinara sauce which could be used instead of the cream of mushroom soup. I have also experimented with southwest flavors that includes using black beans, copped jalapeƱo peppers, cheddar cheese and salsa with the ground beef mixture. I have never tried the Mozilla. Good cooking!
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Gary Benoit gnrbenoit
Jan 30, 2015
Hi all made this again with some tweeks and it was great. I added fresh mushrooms plus 1can of cream of mushroom soup and 1 can French onion soup to the meat mixture and let it simmer 30 minutes. The onion soup added a deeper flavor to the meat and soaked into the bottom layer of the cressent bread perfectly.
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Jan 28, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
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Gary Benoit gnrbenoit
Jan 16, 2015
Thanks for the recipe Karen I made it last weekend and my family devoured it. A great recipe foe a cold rainy night. I will make this again.
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Karrie Oripova KarrieOripova
Dec 14, 2014
I was curious why you bake a little bit first?

Also those of you worried about it getting dry I like to mix a can of cream of mushroom soup or you can use chicken celery whatever you like. It makes a really big difference