My dad requests this recipe all the time when he’s over the house. He just can’t seem to get enough!

Allow yourself to be transported to the heart of the Midwest with the comforting and savory embrace of Runza Casserole, a cherished dish that emanates from the culinary traditions of Nebraska. Inspired by the much-loved Runza sandwich, this casserole intertwines the robust flavors of seasoned ground beef, cabbage, onions, and a generous layer of cheese, all nestled within the tender layers of flaky crescent roll dough. It’s not just a meal; it’s a warm, hearty hug in casserole form, bringing the quintessential warmth and flavors of the Midwest straight to your dining table.

Enhance Your Runza Casserole Experience with These Delightful Sides:

• Side Salad: Elevate your meal with a crisp green salad, adorned with a zesty vinaigrette, to provide a crisp, refreshing counterpoint to the casserole’s rich, savory notes.

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 1 small head of cabbage, finely shredded
• 2 cups shredded cheddar cheese
• 1 can (8 ounces) refrigerated crescent roll dough
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• Cooking spray

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until it’s no longer pink. Break it into crumbles as it cooks. Drain any excess fat.
3. Add the chopped onion to the skillet with the cooked beef. Continue to cook for about 2-3 minutes until the onion becomes translucent.
4. Stir in the shredded cabbage, salt, pepper, garlic powder, onion powder, dried oregano, and paprika. Cook for another 5-7 minutes or until the cabbage is wilted and tender. Remove the skillet from heat.
5. Unroll the crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish to create a bottom crust layer.
6. Spread half of the shredded cheddar cheese evenly over the crescent roll dough.
7. Pour the beef and cabbage mixture over the cheese layer, spreading it out evenly.
8. Sprinkle the remaining shredded cheddar cheese on top of the beef and cabbage mixture.
9. Unroll the second can of crescent roll dough and place it over the top of the casserole to create a top crust layer. Pinch the edges to seal it with the bottom crust.
10. Bake in the preheated oven for 25-30 minutes or until the crescent roll crust is golden brown and the casserole is bubbling.
11. Remove the casserole from the oven and let it cool for a few minutes before slicing.

Notes:

• You can customize this casserole by adding your favorite seasonings or spices to the beef and cabbage mixture.
• Serve with a side salad or your choice of sides to complete the meal.