Runza Casserole

Runza casserole layers crescent dough with seasoned ground beef, tender cabbage, onion, and mozzarella for a savory baked family dinner.

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Prep Time 15

Cook Time 28

Rest Time 5

Total Time 48

Course Main

Cuisine American, Midwestern

Servings servings

Calories 478 kcal

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

You can add a pinch of caraway seeds for an authentic flavor boost. Serve with mustard or a side salad for a complete meal.

Nutrition