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.
- 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
- Preheat your oven to 375°F (190°C).
- 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.
- Add the chopped onion to the skillet with the cooked beef. Continue to cook for about 2-3 minutes until the onion becomes translucent.
- 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.
- 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.
- Spread half of the shredded cheddar cheese evenly over the crescent roll dough.
- Pour the beef and cabbage mixture over the cheese layer, spreading it out evenly.
- Sprinkle the remaining shredded cheddar cheese on top of the beef and cabbage mixture.
- 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.
- Bake in the preheated oven for 25-30 minutes or until the crescent roll crust is golden brown and the casserole is bubbling.
- Remove the casserole from the oven and let it cool for a few minutes before slicing.
- 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.