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How to Make Runza Casserole
Runza casserole
Step 1: Bake the bottom crust
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Unroll one can of crescent dough and press it into the bottom of the dish. Bake for 5 minutes to give it a head start.
Step 2: Cook the filling
In a large skillet, brown the ground beef over medium-high heat. Once it’s no longer pink, push the meat to the sides and melt the butter in the center. Add the diced onions and season with salt and pepper. Cook for 2–3 minutes until the onions soften.
Step 3: Add the cabbage
Stir in the shredded cabbage and cook for about 5 minutes, or until it’s wilted down. Taste and season again if needed. For extra creaminess, you can stir in a can of cream of mushroom soup here if you like.
Step 4: Assemble the casserole
Spoon the beef and cabbage mixture over the baked crescent roll crust. Sprinkle shredded cheddar cheese evenly on top. Unroll the second can of crescent dough and lay it over everything.Baking recipes
Step 5: Bake it up
Bake for 20–25 minutes, or until the top is golden brown. Let it sit for a few minutes before slicing—it’ll hold together better.
Ingredients
2 8 oz tubes refrigerated crescent rolls
1½ lbs ground beef
1 medium onion chopped
2 tbsp butter
½ head green cabbage shredded
2 tsp salt
1 tsp black pepper
1½ cups shredded cheddar cheese
Instructions
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