Runza Casserole
Introduction:
“The Runza Casserole, with its old German-Russian roots, has become a beloved dish in Nebraska. While there are multiple restaurant chains serving this tasty treat, you can easily make it at home. This casserole captures all the deliciousness of the traditional Runza—a savory blend of ground beef, cabbage, and cheese—all layered under a crispy crust. It’s comfort food at its finest!”
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 small head of cabbage, shredded
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 cans crescent roll dough
- 1 can cream of mushroom soup (optional)
- 1/2 cup milk (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook the Filling: In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain excess fat if necessary.
- Add Cabbage: Add the shredded cabbage to the skillet. Season with salt and pepper. Cook until the cabbage is tender, about 10 minutes. If using cream of mushroom soup, add it along with the milk, and stir to combine.
- Assemble the Casserole: Unroll one can of crescent roll dough and press it into the bottom of a greased 9×13 inch baking dish, sealing the seams. Spread the beef and cabbage mixture over the dough. Sprinkle the shredded cheddar cheese evenly over the mixture.
- Top with Dough: Unroll the second can of crescent roll dough and place it over the top of the cheese and filling, sealing the seams and edges.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dough is fully cooked.
- Serve: Let the casserole cool slightly before cutting into squares. Serve warm and enjoy!
This hearty casserole is a perfect way to enjoy the flavors of a traditional Runza in a convenient, easy-to-make dish. Whether you’re in Nebraska or anywhere else, it’s a guaranteed hit!