Runza Casserole
Runza casserole has a hearty and flavorful filling of ground beef and cabbage topped with shredded cheese and sandwiched between layers of crescent rolls.
Servings: 6 -8
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.