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
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2 packages refrigerated crescent roll dough (keep the sheets intact)
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2 pounds ground beef
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2 tablespoons unsalted butter
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4 cups finely shredded green cabbage
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1 large yellow onion, diced
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1 1/2 cups shredded mozzarella cheese
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Kosher salt and freshly cracked black pepper, to taste
Instructions
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Warm your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick spray.
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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.
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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.
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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.
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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.
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Spoon the warm beef-and-cabbage mixture evenly over the partially baked crust. Sprinkle the mozzarella across the top.
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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.
