Runza Casserole

Runza Casserole is a delicious, comforting dish inspired by the popular Runza sandwiches from Nebraska. This hearty casserole combines savory ground beef, sautéed cabbage, and melted mozzarella cheese, all tucked inside flaky crescent roll dough.

It’s the perfect combination of flavors and textures, making it a great weeknight dinner that’s both filling and easy to prepare. Whether you’re craving a cozy family meal or a crowd-pleasing dish for a potluck, this Runza Casserole is sure to satisfy!

Why You’ll Love This Recipe:

People will love this Runza Casserole because it’s the ultimate comfort food in casserole form.

The flaky crescent rolls provide a buttery, golden crust that perfectly complements the savory filling of seasoned ground beef, tender cabbage, and melted mozzarella cheese.

It’s a one-pan meal that’s both hearty and satisfying, combining the rich, savory flavors of a classic Runza sandwich into an easy-to-make casserole.

With just a few simple ingredients and minimal prep, it’s an ideal choice for busy weeknights or family gatherings, delivering great taste without the fuss!

Runza Casserole

Ingredients:

2 packages refrigerated crescent rolls (do not separate)

2 lbs ground beef

2 tablespoons butter

4 cups shredded green cabbage

1 large yellow onion, finely chopped

1 1/2 cups grated mozzarella cheese

Kosher salt and freshly ground black pepper, to taste

Instructions:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray and set aside.

Prepare the Crescent Rolls

Unroll one of the crescent roll tubes, but do not separate the dough into individual triangles. Instead, lay the dough flat in the bottom of the greased baking dish. Bake this for 5 minutes to set the base.

Cook the Ground Beef

In a large skillet, cook the ground beef over medium-high heat, seasoning with salt and pepper.

Cook the beef until browned and fully cooked. Once done, drain any excess fat and push the beef to the sides of the skillet.

Sauté the Vegetables

Add the butter to the center of the skillet and allow it to melt.

Once melted, add the chopped onions, salt, and pepper. Sauté for about 2 minutes until the onions are soft and translucent.

Then, stir in the shredded cabbage and cook for about 5 minutes, until the cabbage wilts and reduces in volume.

Adjust the seasoning as needed.

Assemble the Casserole

Remove the partially baked crescent roll dough from the oven and spread the beef and cabbage mixture evenly over it.

Sprinkle the shredded mozzarella cheese on top.

Unroll the second package of crescent rolls and place the dough over the top of the casserole, covering the filling completely.

Bake the Casserole

Return the casserole to the oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is melted.

Let the casserole sit for 5 minutes before serving.

Notes:

Cabbage Prep: When shredding the cabbage, aim for thin strips to ensure it cooks evenly and softens well in the skillet. If you prefer a milder cabbage flavor, you can sauté it a little longer to reduce any bitterness.

Ground Beef Substitutes: While the recipe calls for ground beef, you can use other proteins like ground turkey or ground chicken for a lighter option. You could also try a meatless version by substituting the beef with a plant-based protein or additional vegetables like mushrooms.

Crescent Rolls Tips: The crescent rolls are best if unrolled carefully and placed directly into the dish without separating the pieces. They will bake together, forming a cohesive top and bottom layer. If you use store-bought dough, check the size of the package to ensure it’s the right amount for the casserole.

Flavor Adjustments: Feel free to experiment with additional seasonings or ingredients. For example, a pinch of garlic powder, crushed red pepper flakes, or dried thyme can add extra depth to the flavor. You can also swap the mozzarella for cheddar cheese for a sharper, tangier flavor.

Resting Time: After baking, let the casserole rest for about 5 minutes before serving. This helps the filling set a bit, making it easier to slice and serve.

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Make-Ahead Option: You can prepare this casserole in advance. Assemble the casserole, but don’t bake it. Cover and refrigerate for up to a day before baking. This makes it a great option for meal prep or feeding a crowd!

Leftovers: This casserole makes great leftovers! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat in the microwave or bake in the oven at 350°F until warmed through.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey or chicken instead of ground beef?

Yes, you can substitute ground turkey or chicken for the ground beef.

While the flavor will be slightly different, the texture and cooking method will remain the same.

Just make sure to cook the turkey or chicken thoroughly and season well to enhance the flavor.

Can I make this casserole ahead of time?

Yes, you can make this casserole ahead of time.

Assemble the casserole, cover it with foil, and refrigerate it for up to 24 hours before baking.

When you’re ready to bake, just pop it in the oven as directed, adding a few extra minutes to the baking time if needed.

You can also freeze the casserole (uncooked) for up to 2-3 months.

Thaw in the fridge overnight and bake as usual.

Can I use a different type of cheese?

Yes, you can experiment with different cheeses!

While mozzarella is traditional in this recipe, you can try using cheddar, Swiss, or a blend of cheeses for a different flavor.

Just keep in mind that some cheeses, like cheddar, may melt and brown differently than mozzarella.

How can I make this casserole gluten-free?

To make this casserole gluten-free, you can substitute the regular crescent rolls with a gluten-free crescent roll dough, which is available at most grocery stores.

Alternatively, you can use a gluten-free pie crust or even make a crust from gluten-free breadcrumbs and butter.

Can I add more vegetables to the casserole?

Absolutely! You can add more vegetables to enhance the flavor and nutrition of the casserole. Some great options include bell peppers, carrots, or zucchini.

Just make sure to cook the vegetables until tender before adding them to the casserole to avoid any extra moisture that could make the dish soggy.

Can I use a different type of dough instead of crescent rolls?

Yes, you can use different types of dough!

If you prefer a more traditional crust, you can substitute the crescent rolls with pizza dough, biscuit dough, or even puff pastry.

Just make sure to adjust the baking time accordingly, as different doughs may bake faster or slower than crescent rolls.

How do I prevent the casserole from becoming too soggy?

To prevent the casserole from getting soggy, it’s important to cook the cabbage down properly and let any excess moisture evaporate.

Also, after cooking the ground beef, drain any excess fat or liquid before adding it to the casserole.

Using a thinner layer of cabbage or draining the onions can help maintain a better texture.

How do I make sure the crescent roll crust cooks all the way through?

Pre-baking the bottom layer of crescent rolls for 5 minutes helps ensure the crust cooks through properly.

Additionally, when you top the casserole with the second layer of dough, press the edges slightly to seal it, and bake the casserole long enough for the top to turn golden brown.

If you’re worried about the crust, you can check it halfway through the baking time and cover with foil if it’s browning too quickly.

Can I use a different type of cabbage or skip it altogether?

While green cabbage is traditionally used in this recipe, you can experiment with other types of cabbage like Napa cabbage or even swap it for kale or spinach.

If you don’t like cabbage, you can replace it with other vegetables like sautéed bell peppers, mushrooms, or even shredded carrots for some added flavor and texture.

Can I freeze this casserole for later?

Yes, you can freeze this casserole! Assemble the casserole but don’t bake it yet. Instead, cover it tightly with plastic wrap and foil, and store it in the freezer for up to 2-3 months.

When you’re ready to bake, thaw it in the fridge overnight and bake as directed, adding an extra 5-10 minutes of bake time if needed.