Runza Casserole

There’s something wonderfully comforting about a baked dish that brings hearty flavors together with hardly any fuss. This simple Runza-inspired casserole captures all the goodness of the classic Midwestern favorite—savory beef, tender cabbage, and a buttery crust—without any of the extra work. It’s the kind of recipe I love pulling together on a busy weeknight, when I want something filling, familiar, and loved by everyone at the table.

Ingredients

• 2 packages refrigerated crescent roll dough (keep the sheets intact)

• 2 pounds ground beef

• 2 tablespoons unsalted butter

• 4 cups finely shredded green cabbage

• 1 large yellow onion, diced

• 1 1/2 cups shredded mozzarella cheese

• Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Warm your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick spray.

2. Gently unroll one package of crescent dough, leaving the perforations intact, and ease it into the bottom of the dish. Bake for about 5 minutes, just until it begins to set. Remove and set aside.

3. In a large skillet over medium-high heat, cook the ground beef, seasoning with salt and pepper, until it’s nicely browned. Drain off any excess fat.

4. Move the cooked beef toward the edges of the pan and melt the butter in the center. Add the chopped onion with a pinch more salt and pepper, cooking until it begins to soften, about 2 minutes.

5. Add the shredded cabbage and continue cooking until it wilts and blends with the beef mixture, roughly 5 minutes. Taste and adjust seasoning as needed.

6. Spoon the warm beef-and-cabbage mixture evenly over the partially baked crust. Sprinkle the mozzarella across the top.

7. Unroll the second crescent dough sheet and lay it carefully over the filling. Bake for 20–25 minutes, or until the top turns a lovely golden brown. Let the casserole rest for 5 minutes before slicing and serving.