My dad requests this recipe all the time when he’s over the house. He just can’t seem to get enough!
Dive into the heart of the Midwest with the irresistible Runza Casserole, a culinary gem originating from the rich food traditions of Nebraska. This delectable dish, inspired by the beloved Runza sandwich, weaves together the robust flavors of seasoned ground beef, cabbage, onions, and a generous layer of cheese—all encased within the delicate layers of flaky crescent roll dough. It’s more than just a meal; it’s a comforting, hearty hug in the form of a casserole, bringing the authentic warmth and flavors of the Midwest straight to your dining table.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 pounds |
| Diced onions | 2 |
| Freshly chopped cabbage | 4 cups |
| Refrigerated crescent roll dough | 2 packages |
| Shredded mozzarella cheese | 1 pound |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat your oven to 350°F (175°C).
- In a spacious skillet, brown the ground beef on medium heat, draining any excess fat.
- Add the diced onions, sautéing until they achieve a translucent golden hue.
- Introduce the chopped cabbage, cooking until it gently wilts. Season with salt and pepper to taste.
- Grease a 9×13-inch baking dish.
- Press one package of crescent roll dough into the dish to form a welcoming bottom crust.
- Layer the beef, onion, and cabbage mixture onto the dough.
- Sprinkle a generous amount of shredded mozzarella over the mixture.
- Gently place the second crescent roll dough on top to create the top crust.
- Bake the casserole in the preheated oven for approximately 35 minutes, then cover it with foil for an additional 10 minutes of baking.
- Allow the casserole to cool briefly upon removal from the oven, then slice, serve, and relish in the comforting culinary embrace of your Runza Casserole.
