Runza Casserole

Here’s a comforting and hearty Runza Casserole — a baked dish inspired by the classic Nebraska Runza sandwich! It layers seasoned ground beef, cabbage, and melty cheese between flaky crescent roll dough for an easy, satisfying family dinner.

---

🥘 Runza Casserole Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Servings: 6–8

---

📝 Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 3 cups shredded cabbage (or coleslaw mix)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 tablespoon Worcestershire sauce (optional but flavorful)
• 1½ cups shredded cheddar cheese
• 2 tubes (8 oz each) crescent roll dough
• Optional: egg wash for brushing top

---

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13” baking dish.
2. In a skillet, brown ground beef with onion over medium heat. Drain excess fat.
3. Stir in cabbage, salt, pepper, garlic powder, and Worcestershire sauce. Cook for about 5–7 minutes until cabbage is softened.
4. Unroll one can of crescent dough and press into the bottom of the dish, sealing edges.
5. Layer the filling: Spread beef-cabbage mixture evenly over the dough. Sprinkle cheese on top.
6. Top with remaining dough, unrolled and laid flat. Pinch seams to seal. Brush with egg wash if desired.
7. Bake for 25–30 minutes, or until golden brown and cooked through.
8. Let cool for a few minutes before slicing and serving.

---

✅ Tips:

• Add sautéed mushrooms or use ground sausage for a variation.
• Use puff pastry or pizza dough for a flakier or chewier crust.
• Serve with mustard, ketchup, or a dipping sauce.

---

🧊 Storage:

• Refrigerate leftovers for up to 4 days.
• Freeze individual portions (wrapped tightly) for up to 2 months. Reheat in oven for best results.