Easy Runza Casserole – A Hearty and Flavorful Midwest Favorite
Easy Runza Casserole transforms a Nebraska classic into a simple, baked dish layered with beef, cabbage, and melted cheese between flaky crescent rolls. It’s perfect for busy weeknights or comforting family dinners.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 3 cups shredded cabbage
- Salt and pepper to taste
- 1 can refrigerated crescent roll dough
- 1½ cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom or cream of celery soup (optional for creamier texture)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet, cook ground beef and onion until browned; drain excess fat.
- Add shredded cabbage, salt, and pepper. Cook until cabbage softens, about 5–7 minutes.
- Unroll one can of crescent dough and press into the bottom of the baking dish to form the base.
- Spread the beef and cabbage mixture evenly over the dough.
- Sprinkle shredded cheese on top.
- Place the second sheet of crescent dough on top, sealing the edges gently.
- Bake for 25–30 minutes, until golden brown.
- Cool for a few minutes before slicing and serving warm.
Notes
- Use lean ground beef to reduce grease.
- Add a can of cream soup for extra creaminess.
- Substitute ground turkey or chicken for a lighter version.
- Use pre-shredded coleslaw mix for convenience.
- Leftovers taste even better the next day after reheating.