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I have some exciting news! This simple Runza casserole is a fantastic option to curb your hunger when you’re in the mood for a runza (or bierock, depending on what you call it!). This delicious “Nebraska-style” casserole has everything you need, and you can dig in in under an hour!
Ingredients
- 2 packs of refrigerated crescent rolls (do not separate the rolls)
- 2 pounds ground beef
- 2 tablespoons of butter
- 4 cups of shredded green cabbage
- 1 large yellow onion, finely chopped
- 1.5 cups of grated Mozzarella cheese
- Kosher salt and freshly ground pepper, to taste
Instructions for Making Runza Casserole
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set it aside.
- Unroll one tube of crescent rolls without separating the rolls, and lay the sheet in the bottom of the prepared baking dish. Bake for 5 minutes.
- In a large skillet over medium-high heat, season the ground beef and cook until it’s no longer pink. Drain any excess fat and push the meat to the edges of the skillet.
- Add butter to the center of the skillet. Once it melts, add the onions, salt, and pepper, and cook while stirring for 2 minutes.
- Stir in the cabbage and let it cook down until it’s wilted, about 5 minutes. Adjust seasoning if necessary.
- Spread the beef and cabbage mixture over the baked crescent rolls. Top with mozzarella and cover with the remaining sheet of crescent roll dough.
- Bake until the top is golden brown, 20-25 minutes. Allow it to rest for 5 minutes before serving. Enjoy!
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