Karen's Runza Casserole

Karen's Runza Casserole

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Lori Borgmann


You have got to try this! I made it for our Easter Potluck and there were NO leftovers!! It is very delicious and easy to make!


★★★★★ 1 vote



  • 2 can(s)
    refrigerated crescent roll dough
  • 2 lb
    very lean hamburger (i used 93% lean)
  • 1 medium
    onion - chopped
  • 2 can(s)
    cream of mushroom soup
  • 1 pkg
    16oz. shredded cabbage (i used packaged coleslaw mix)
  • 1 pkg
    16oz. shredded mozzerella cheese
  • dash(es)
    salt, pepper, worcestershire sauce and garlic powder to taste.

How to Make Karen's Runza Casserole


  1. Brown meat. Halfway through add onions and cabbage, salt, pepper, worcestershire sauce and garlic powder. Cook on medium heat until onions and cabbage are translucent. Add cream of mushroom soup and mix throughly.
  2. Put one roll of crescent roll dough in bottom of greased 9X13 pan. If using the dough with the seams, simply pinch the seams together. You may need to gently spread the dough so that it completely covers the bottom of the pan.
  3. Evenly spread meat mixture on top of crescent roll dough. Sprinkle cheese on top of meat mixture. (*Note - I used 16oz of cheese because we like cheese. You may only use 8oz if you wish. I also made half the casserole with american cheese slices and the other half with mozzerella. They were both good so you can choose your cheese!)
  4. Gently lay second can of crescent roll dough on top. Be sure to pinch the seams together! Bake at 350 degrees for 45 - 50 minutes.

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