Runza Casserole

You could say there are two types of people in this world – people who know and love Runza and people who haven’t yet had one. In case you’re one of the latter, I’ll give you a little explanation – a Runza is a bread pocket that’s stuffed with beef, cabbage or sauerkraut, and onions. Think savory, filling, beefy hot pocket, but even better. The sandwich has old German-Russian roots but is most popular in Nebraska where you can find multiple restaurant chains that serve it, but all you really need to know is that it’s good and our Runza Casserole pays homage to it in a comforting baked dish that’s family-friendly and super simple to make.

Believe it or not, you only need six ingredients to make this tasty casserole. There’s no bread to worry about here, just a stand-in of refrigerated crescent rolls which provide a delicious buttery and doughy base and top for a sandwich feel. And then there’s the filling, which is just ground beef (seasoned to perfection of course), onions, and cabbage that are cooked together into a tender and flavorful medley.

Why You’ll Love This Recipe

This Runza Casserole is a delightful twist on a classic, bringing all the flavors of the traditional sandwich into a comforting, easy-to-make dish. It’s perfect for family dinners, gatherings, or just a cozy night in. Plus, with its simple ingredients and straightforward preparation, it’s a great option for busy weeknights.

Kitchen Equipment You’ll Need

• Oven
• 9×13-inch baking dish
• Nonstick spray
• Large skillet
• Spatula or wooden spoon

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 pepper, to taste

Preparation

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
2. Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
3. In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
4. Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
5. Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
6. Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
7. Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!

Tips for Success

• Ensure the crescent roll base is slightly baked before adding the filling to prevent a soggy bottom.
• Adjust seasoning to your preference, adding more salt or pepper as needed.
• Let the casserole rest before serving to make slicing easier.

Additional Tips or Variations

For a twist, try adding some grated carrots or bell peppers to the filling for extra flavor and nutrition. You can also experiment with different types of cheese, such as cheddar or gouda, for a different taste profile.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 25g | Carbs: 30g | Fat: 25g

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time? Yes, you can prepare the filling and refrigerate it. When ready to bake, just assemble with the crescent rolls and bake as directed.

Can I freeze the leftovers? Absolutely! Store in an airtight container and freeze for up to 3 months. Reheat in the oven until heated through.

In conclusion, this Runza Casserole is a must-try for anyone looking for a hearty, flavorful meal that’s easy to prepare. Give it a go and let us know how it turned out for you. We’d love to hear your thoughts and any variations you tried!