Runza Casserole

Ever wondered what Midwestern comfort on a plate tastes like? This Runza Casserole is the answer – a hearty, layered masterpiece that transforms the beloved handheld sandwich into a family-style feast. With flaky crescent rolls hugging seasoned beef, tender cabbage, and gooey cheese, it’s the definition of stick-to-your-ribs goodness.

Whether you’re familiar with traditional Runzas from Nebraska or this is your first encounter with this comfort food classic, this casserole version delivers all the flavors without the fuss of individual hand pies. It’s perfect for busy weeknights when you need something substantial that’ll have everyone asking for seconds.

Ingredients

• 2 packages refrigerated crescent rolls (8 oz each)
• 2 pounds hamburger (ground beef)
• 2 onions, finely chopped
• 4 cups fresh cabbage, chopped
• Salt and pepper, to taste
• 1 pound mozzarella cheese, shredded
• Thickener, optional (such as undiluted cream soup)

Steps

1. Preheat oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking. This temperature ensures the crescent rolls bake properly while allowing the flavors to meld together.
2. Unroll one package of crescent rolls and press into the bottom of a 9×13 inch baking dish, pinching seams together to form a solid crust. Bake for 7 minutes or until lightly golden brown. The pre-baking step creates a sturdy bottom that won’t get soggy from the filling.
3. While the bottom crust is baking, brown the 2 pounds of hamburger and 2 chopped onions in a large skillet over medium-high heat. Break the meat into small, even crumbles as it cooks. If you prefer a creamier texture, add your choice of thickener at this point (though most find it unnecessary). Cook until beef is no longer pink and onions are translucent, about 8-10 minutes.
4. Drain excess grease from the meat mixture thoroughly – this prevents a soggy casserole. Add the 4 cups of chopped cabbage to the skillet and reduce heat to medium. Cover and let steam for 3-5 minutes until cabbage begins to wilt but still maintains some texture. The cabbage should be slightly softened but not completely limp.
5. Season the mixture generously with salt and pepper to taste. The seasoning is important as it’s the primary flavoring for the filling – don’t be shy, but taste as you go to avoid over-salting.
6. Spread the hamburger/cabbage mixture evenly over the pre-baked crescent roll crust. Press down lightly with a spatula to create an even layer that reaches all edges of the baking dish.
7. Sprinkle the 1 pound of shredded mozzarella cheese evenly over the meat mixture, creating a complete layer that covers the filling. The cheese acts as both flavor and “glue” to hold the layers together when serving.
8. Carefully unroll the second package of crescent rolls and arrange over the cheese layer, pinching seams to create a solid top crust. Tuck any excess dough down the sides of the dish to seal in the filling completely.
9. Bake uncovered in the preheated oven for 25-30 minutes until the top begins to brown, then cover loosely with foil and continue baking for an additional 10 minutes (total baking time: 35-40 minutes). The foil prevents the top crust from becoming too dark while ensuring the filling is hot throughout. The casserole is done when the top is golden brown and the filling is bubbling at the edges.

Smart Swaps

• Use ground turkey instead of beef for a lighter option
• Substitute provolone or Swiss cheese for a different flavor profile
• Try adding 1 tablespoon caraway seeds to the filling for authentic runza flavor
• Use pre-shredded coleslaw mix to save prep time (just omit any included dressing)

Make It Diabetes-Friendly

• Use reduced-fat crescent rolls and part-skim mozzarella to lower fat content
• Replace half the ground beef with riced cauliflower to reduce carbs and add vegetables
• Add 1 cup of diced bell peppers to the filling for extra nutrients without significant carbs
• Serve smaller portions alongside a large green salad to reduce the overall glycemic impact