Runza casserole

2 Nov

If you’re not from the midwest, you may not be familiar with runzas.  They are dough pockets that are stuffed and baked with ground beef, cabbage, onion and your choice of other ingredients, including cheese, mushrooms, you name it.  Well, I am not blessed with the gift of pastry making nor endowed with the time to prepare each individual pocket, so I rely on the casserole equivalent.  Mmm, yum.  This is definitely one of Derek’s favorite meals and I try to surprise him with it every now and again.


  • 2 lbs. ground beef
  • 1 onion, finely chopped
  • 4 cups shredded green cabbage
  • salt and pepper
  • 2 tubes crescent rolls
  • 1 lb. mozzarella cheese, shredded or thinly sliced

Brown beef and onion.  Drain.  Put cabbage on meat and steam until tender, approximately 20 minutes.  Add salt and pepper to taste.  Spread one tube rolls on the bottom of a 9 x 13-inch pan.  Spread meat mixture on rolls, layer cheese slices and put the second tube of rolls on top of cheese.  Bake at 350 for 35 to 40 minutes.  Cover the last 10 minutes to soften the crust.

Recipe from Zipcode Cooking, Ainsworth, NE, 2001

Photo by knorrbuzz


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