Description
This Runza Casserole brings the classic Nebraska sandwich into a warm, bubbly bake layered with seasoned ground beef, sautéed cabbage and onions, melty cheese, and buttery crescent dough. Perfect for cozy weeknights or hearty family dinners, it’s a nostalgic dish that always hits the spot.
Ingredients
1 pound ground beef
2 cups chopped cabbage
1 medium yellow onion, chopped
2 tablespoons olive oil or butter
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
2 cans crescent roll dough (8 oz each)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess grease.
3. Add the chopped onions and cabbage to the skillet with olive oil or butter. Sauté for 8-10 minutes until tender and lightly caramelized. Season with salt and pepper.
4. Unroll one can of crescent dough and press it into the bottom of the greased baking dish. Seal any seams.
5. Spread the beef and cabbage mixture evenly over the dough. Sprinkle shredded cheese over the top.
6. Unroll the second can of crescent dough and place it over the filling. Seal the edges.
7. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
8. Let the casserole cool for 5–10 minutes before slicing and serving.
Notes
For extra flavor, add a clove of minced garlic when sautéing the cabbage and onion.
Let the casserole rest before slicing so the layers hold together better.
Use pre-shredded cabbage or coleslaw mix for a time-saving shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
Keywords: Runza, casserole, ground beef, crescent dough, comfort food