Ultimate Runza Casserole Crescent

This Runza casserole offers all the classic flavors of the beloved Midwest sandwich in oven-baked comfort casserole form Layered with fluffy crescent rolls savory ground beef sweet onions tender cabbage and gooey cheese this is pure family comfort you can prep in minutes

I whipped this up when we had a houseful of hungry relatives in winter and it disappeared before lunch was even over

Ingredients

• Refrigerated crescent rolls: their buttery layers mimic homemade dough and bake up flaky in less time make sure to use fresh dough for best rise
• Ground beef: the hearty base of the dish look for eighty five percent or leaner for less grease but full flavor
• Butter: adds rich flavor and helps soften the onions go for unsalted so you control the salt
• Green cabbage: shredded brings sweetness and a tender bite fresh heads keep their crunch and cook down beautifully
• Yellow onion: the aromatic backbone choose a large firm onion for deeper flavor
• Shredded Mozzarella cheese: for melt utterly creamy go for whole milk mozzarella when you can
• Kosher salt and black pepper: these enhance all the flavors use freshly cracked pepper for a subtle kick

Step by Step Instructions

Make the Filling:

Melt the butter in a large skillet over medium heat and add the onions Stir gently for four to five minutes until they turn clear but not browned this brings out their sweetness

Brown the Meat:

Add the ground beef to the onions and season with salt and pepper Break up the beef and cook for about eight minutes until it is fully browned and no pink remains

Cook the Cabbage:

Stir in the shredded cabbage with the beef mixture Cook for seven to ten minutes stirring often until the cabbage becomes soft and golden and releases its flavor

Prepare the Bottom Crust:

Unroll one package of crescent rolls and arrange the dough in a nine by thirteen inch baking dish Pinch the seams together with your fingers to create an even crust

Layer the Filling:

Spread the hot beef onion cabbage mixture evenly over the crescent roll crust making sure it covers every corner for the perfect bite in every slice

Cheese Layer:

Sprinkle shredded mozzarella cheese evenly over the hot meat and cabbage so it melts beautifully while baking

Top Crust:

Place the second package of crescent rolls on top of the filling pressing the seams together to create a single sheet that will bake golden and hold everything together

Bake:

Transfer the dish to a preheated oven at three hundred seventy five degrees Fahrenheit Bake for twenty five to thirty minutes until the top is deeply golden and flaky

Rest and Serve:

Let the casserole cool for at least ten minutes out of the oven This makes it easier to slice and helps everything set up perfectly

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Every time I use vibrant fresh cabbage it reminds me of my grandmother’s garden where we first picked cabbage for Runzas on chilly fall afternoons It is the fresh crispness that makes this dish extra special

Storage Tips

Store leftovers tightly wrapped or in an airtight container in the fridge for up to four days For longer storage slice and freeze portions then reheat in a covered dish in the oven until heated through

Ingredient Substitutions

If you need a lighter option replace the ground beef with ground turkey or even a plant based crumble Mix up the cheese using cheddar or colby jack for a stronger punch For gluten free needs use your favorite gluten free crescent dough

Serving Suggestions

Serve your ultimate Runza casserole with a side of crunchy pickles or a fresh green salad For a cozy complete meal I love offering it with a big bowl of tomato soup on the side

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Cultural Historical Context

Runza sandwiches are Nebraska’s claim to fame inspired by Eastern European bierocks This casserole version preserves all the tradition but skips the folding and fuss of individual buns making it perfect for busy families and potlucks

Recipe FAQs

→ Can I use other types of cheese?

Yes, feel free to substitute mozzarella with cheddar, Monterey Jack, or a cheese blend for varied flavors.

→ How do I keep the crescent roll crust from getting soggy?

Make sure to cook off any extra liquid from the beef and cabbage. This keeps the bottom crust pleasantly flaky.

→ Can I prepare this ahead of time?

Absolutely! Assemble the dish, cover, and refrigerate. Bake just before serving for the best texture.

→ Is it possible to add more vegetables?

Yes, diced bell pepper or mushrooms can be added when sautéing the onion for additional flavor and nutrition.

→ What can I serve alongside this casserole?

Pair with a simple green salad or roasted vegetables for a complete meal.