Runza Casserole

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Easy to make Runza casserole has a hearty and flavorful filling of ground beef and cabbage topped with shredded cheese and sandwiched between layers of crescent rolls. This main dish is simple, delicious, filling and budget friendly!

If you’re not from the Midwest, specifically around Nebraska, you probably haven’t heard of Runza before. My friend Kim introduced me to the Runza sandwich. It’s basically a kind of loose meat sandwich made with ground beef, cabbage, and onions. It maybe sounds a little odd, a little plain perhaps, but it’s actually really delicious. 

Now if the ingredients of Runza sound familiar, it might because these sandwiches are the modern cousins of the German bierock, a pastry pocket sandwich with a savory filling of ground beef, shredded cabbage and onions. They are also sometimes called kraut burgers.

What you’ll need:

• 2 (8-oz. each) cans crescent rolls, (do not separate)
• 1 ½ lbs lean ground beef
• 4 cups chopped green cabbage
• 1 package onion soup mix
• 1 can cream of mushroom soup
• 1 ½ cups shredded mozzarella or cheddar
• Salt and pepper to taste

Making the Runza casserole step by step

Step 1. Make the filling. Brown the ground beef and drain any remaining grease. Then add the chopped cabbage and cook for 3-4 minutes until the cabbage has wilted. Stir in the cream of mushroom and onion soup mix. 

Step 2. Assemble the casserole. Press one can of crescent roll dough into the bottom of a 9×13 inch baking pan. Spoon the filling over the top of the crescent rolls. Then sprinkle the cheese over the filling. Top with the remaining can of crescent roll dough. 

Step 3. Bake at 350 degrees for 30-35 minutes or until the casserole is golden brown on the top.

Serve up your Runza casserole with a side of mashed potatoes, french fries, onion rings, or fried apples for a good old fashioned Midwestern stick to your ribs kind of meal! 

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Runza Casserole

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Runza casserole has a hearty and flavorful filling of ground beef and cabbage topped with shredded cheese and sandwiched between layers of crescent rolls.

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Ingredients

• 2 (8- ounce) tubes refrigerated crescent rolls, (do not separate)
• 1 ½ pounds lean ground beef
• 4 cups chopped green cabbage
• 1 package onion soup mix
• 1 can cream of mushroom soup
• 1 ½ cups shredded mozzarella or cheddar*
• Salt and pepper to taste

Instructions

Preheat oven to 350 degrees and prepare a 9x13 inch baking dish with nonstick cooking spray.

Brown the ground beef in a large skillet on medium high heat, using a utensil to break the ground beef into small pieces.  Drain any excess grease. Once the beef is browned, add the cabbage and cook for another 3-4 minutes until the cabbage has slightly wilted. Stir the cream of mushroom soup and onion soup mix into the beef and cabbage mixture. 

Unroll one can of the refrigerated crescent rolls, do not separate them, and place in the bottom of the baking pan. Layer the beef and cabbage over the crescent rolls in the prepared baking dish.

Place an even layer of cheese over the beef and cabbage. Top the casserole with the remaining can of crescent rolls.

Place the casserole in the preheated oven and bake at 350 degrees for 30-35 minutes or until the crescent rolls are golden brown on top.

Notes

Notes: You can use either shredded cheddar or mozzarella cheese, but I often use a mixture of both cheeses. 

Recommended Products

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  Farberware Professional Meat/Potato Masher 
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