Ultimate Runza Casserole (Print Version)
# Ingredients:
→ For the crust and topping
01 -
2 packages refrigerated crescent roll dough
→ For the filling
02 -
2 pounds ground beef
03 -
2 tablespoons butter
04 -
4 cups green cabbage, shredded
05 -
1 large yellow onion, finely chopped
06 -
1½ cups shredded mozzarella cheese
07 -
Kosher salt to taste
08 -
Black pepper to taste
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
02 -
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent and softened, about 4-5 minutes.
03 -
Add ground beef to the skillet and season with salt and pepper. Cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
04 -
Stir in the shredded cabbage and continue cooking until the cabbage is tender and golden, about 7-10 minutes. Remove from heat.
05 -
Roll out one package of crescent roll dough in the prepared 9x13 inch dish, pressing the seams together to form a solid crust covering the bottom and slightly up the sides.
06 -
Spread the beef and cabbage mixture evenly over the crescent roll crust. Top with the shredded mozzarella cheese.
07 -
Roll out the second package of crescent roll dough and carefully place it over the filling, pressing the seams together to seal.
08 -
Bake for 25-30 minutes or until the top crust is golden brown and flaky.
09 -
Let the casserole cool for 5-10 minutes before slicing and serving. This helps it hold together better when cut.
# Notes:
01 -
This casserole captures all the flavors of traditional Nebraska runza sandwiches in an easy-to-serve format.
02 -
Make sure to press the crescent roll seams together well to prevent the filling from leaking through.
03 -
The cabbage should be cooked until tender and golden for the best flavor and texture.
04 -
Leftovers reheat well in the oven at 350°F for 15-20 minutes or in the microwave for individual portions.