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You know that feeling when you smell something baking and, for a split second, you’re ten years old again, standing barefoot in your grandma’s kitchen, waiting for dinner to be done? That’s exactly what happens every time I make this Runza Casserole.
Now, if you didn’t grow up in Nebraska or the Midwest, you might be wondering, “Runza what now?” Well, let me tell ya — it’s basically a warm, pillowy pocket stuffed with ground beef, cabbage, and onion. Simple. Savory. Satisfying. But traditionally, they’re handmade little hot pockets, and to be honest, that’s not always the vibe on a weeknight when everyone’s hungry and you’re still in your work clothes.
So I started making this casserole version — all the goodness, way less work. And let me tell you, it’s become one of those dinners that gets scraped clean. No leftovers. None. Not even enough for lunch the next day. Which, honestly, is both flattering and slightly annoying.
What’s to Love? (Besides Everything.)
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No folding, no fuss — just layer and bake
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Buttery, golden crescent dough (I mean, come on)
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Savory beef and onion, with cabbage that cooks down like a dream
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Feeds a family and fills the house with the coziest smell
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You can prep it ahead or freeze it for one of those days
What You’ll Need — Plus a Few Thoughts
This is a recipe you can play around with, but here’s how I usually make it:
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2 tubes of crescent roll dough (the full sheets are great, but regular is fine too — just pinch the seams)
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2 pounds of ground beef — or turkey, or whatever you’ve got
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2 tablespoons butter — for flavor and love
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4 cups shredded cabbage — green is classic, but mix in some red if that’s what’s in the fridge
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1 large yellow onion, chopped fine — gives it that sweet little background note
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1 1/2 cups shredded mozzarella — melts like a dream
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Salt and pepper — you know the drill
If you’ve got garlic powder, toss a little in. Or a dab of Dijon mustard. This recipe’s not precious — she’s flexible.
Alright, Let’s Make It
This all comes together in about 40 minutes, but honestly, it feels even faster once you’ve made it a couple times.
1. Get Things Started
Preheat your oven to 350°F and grease a 9×13 baking dish. Not too fussy — just a quick spray or a swipe of butter.
Unroll your first crescent dough sheet and press it into the bottom of the dish. Don’t separate the triangles — we’re keeping it whole, like a pie crust. Pop it in the oven for 5 minutes. This step helps the bottom not go soggy, and trust me, it makes a difference.
2. Brown the Beef
While that’s baking, grab a big ol’ skillet and cook your ground beef over medium-high heat. Season with a little salt and pepper, and break it up as it cooks. Once there’s no pink left, drain off the extra grease (unless you like a little, no judgment here), and push the meat to the sides of the pan.
3. Add the Butter, Onion, and Cabbage
Now drop your butter right in the center. When it melts, toss in your chopped onion and let it soften a bit — about 2 minutes should do. Then throw in your cabbage. I know it looks like a mountain at first, but give it time — it cooks down like spinach.
Stir occasionally and cook until it’s all soft and smelling amazing — about 5 minutes. Give it a taste, and if it needs more salt or pepper, go ahead and sprinkle away.
4. Layer It Up
Take your dish with the partially baked crescent dough and spread the beef and cabbage mixture evenly across it.
Then sprinkle on that shredded cheese. Don’t worry about being too perfect — a little unevenness makes it look homemade (because it is!).
Now unroll the second crescent dough and gently place it on top. If it doesn’t reach the edges exactly, no big deal. Rustic is charming.
5. Bake Until Gorgeous
Pop the whole thing in the oven and bake for 20–25 minutes, until the top is puffed and golden brown. You’ll smell it before you even open the oven — buttery, savory, homey perfection.
Let it sit for 5 minutes before cutting. It’s hard to wait, I know, but it holds together better this way.
Want to Tweak It?
Oh honey, go right ahead. This casserole is like a favorite pair of jeans — comfy, forgiving, and goes with everything.
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Add a layer of cheddar for extra oomph
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Toss in a splash of Worcestershire or Dijon mustard
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Use plant-based beef if that’s your thing — no one will know
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Stir in a handful of sauerkraut for a tangy kick (Midwestern grandpas everywhere approve)
Leftovers? You Wish.
But if you do happen to have a slice or two left:
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Store in the fridge for up to 4 days
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Reheat in the oven at 350°F so the crust gets crispy again
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Microwave works in a pinch, but wrap it in a paper towel so it doesn’t get weird
It also freezes beautifully — just wrap individual slices and stash them for future you.
Let’s Keep This Chat Going
If you end up making this (and I hope you do), come back and tell me how it went. Did your kids devour it? Did your neighbor ask for the recipe? Did your picky husband ask what “that delicious smell” was? I wanna hear it all.
Got questions? Or want to share your family’s version of a Runza? Leave a comment — this kitchen’s always open.
Runza Casserole
Ingredients
- 2 pkgs refrigerated crescent rolls (do not separate rolls)
- 2 lbs ground beef
- 2 tablespoons butter
- 4 cups green cabbage, shredded
- 1 large yellow onion, finely chopped
- 1 1/2 cups mozzarella cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
- Unroll one package of crescent rolls without separating the triangles. Place it in the bottom of the dish and bake for 5 minutes. Remove from oven.
- In a large skillet over medium-high heat, cook and season the ground beef until browned. Drain any excess grease.
- Push the beef to the outer edges of the skillet and add butter to the center. Once melted, add onions, salt, and pepper. Cook for 2 minutes.
- Add shredded cabbage to skillet. Cook until wilted, about 5 minutes. Adjust seasoning if necessary.
- Spread the meat and cabbage mixture over the baked crescent crust. Sprinkle mozzarella cheese evenly on top.
- Top with the second unrolled crescent dough sheet. Bake for 20–25 minutes or until golden brown. Let rest for 5 minutes before serving.
Notes