Runza Casserole sounds delicious! It’s inspired by the classic Runza sandwich, which is basically a stuffed bread pocket filled with seasoned ground beef, cabbage, and onions. The casserole version captures those flavors but in an easy, baked dish form.
Here’s a simple recipe for Runza Casserole:
Runza Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 cup onion, diced
- 2 cups cabbage, shredded
- 1/2 cup green bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery)
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 can refrigerated crescent roll dough (or biscuit dough)
- 1 tbsp olive oil or butter for sautéing
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
- Add diced onions, cabbage, bell pepper (if using), and garlic. Cook until the vegetables are soft and the cabbage has wilted, about 5-7 minutes.
- Season with salt, pepper, and paprika. Stir well.
- In a separate bowl, mix the cream of mushroom soup and sour cream until smooth.
- Combine the cooked beef and vegetable mixture with the soup mixture. Stir in 1 cup of the shredded cheese.
- Spread the crescent roll dough evenly in a greased 9×13-inch baking dish, pressing seams together to form a solid crust.
- Pour the beef and cabbage mixture evenly over the dough.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake for 25-30 minutes or until the dough is golden brown and cheese is bubbly.
- Let it cool a few minutes before serving.