Runza Casserole: A Comforting Midwestern Classic

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Golden, buttery, and deliciously hearty—Runza Casserole is the ultimate comfort food straight from the heart of the Midwest. Inspired by the classic Nebraska Runza sandwich, this baked casserole layers seasoned ground beef, tender cabbage, melted cheese, and flaky crescent rolls into one warm, satisfying dish that brings a touch of nostalgia with every bite. The crispy, golden crust encases a savory meat filling that’s rich, flavorful, and full of texture.

Perfect for chilly nights, game day gatherings, or a make-ahead dinner idea, this dish takes everything you love about the original Runza and transforms it into a no-fuss casserole. Whether you’re looking for a cozy dinner option or exploring new casserole recipes, Runza Casserole is easy to prepare, crowd-pleasing, and endlessly comforting.

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Ingredients for Runza Casserole

• 1 lb ground beef
• 1 small onion, diced
• 2 cups cabbage, finely shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 can (8 oz) refrigerated crescent roll dough
• 1 to 1½ cups shredded mozzarella or cheddar cheese
• 1 tbsp olive oil or butter for sautéing

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Step 1: Prepare the Filling

In a large skillet over medium heat, warm the olive oil or butter. Add diced onion and sauté for 2–3 minutes until translucent. Stir in the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.

Once the beef is cooked, mix in shredded cabbage, salt, pepper, garlic powder, and Worcestershire sauce. Cook for an additional 5–7 minutes, stirring occasionally, until the cabbage is tender and everything is well blended. Remove from heat and set aside.

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Step 2: Preheat and Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Unroll one can of crescent dough and gently press it into the bottom of the dish, making sure to seal any seams. This will form the base crust.

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Step 3: Assemble the Casserole

Spoon the beef and cabbage mixture evenly over the crescent dough layer. Sprinkle shredded mozzarella or cheddar cheese generously on top of the meat filling for that gooey, melty touch.

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Step 4: Add the Top Crust

Unroll the second layer of crescent dough and place it over the filling. Carefully press the edges to seal, pinching to close any seams. For a beautiful golden top, lightly brush the dough with an egg wash (1 egg beaten with 1 tablespoon of water).

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Step 5: Bake to Perfection

Bake uncovered in the preheated oven for 20–25 minutes or until the top crust is golden brown and fully cooked. Remove from oven and let it rest for 5 minutes before slicing.

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Storage Instructions

To keep your Runza Casserole fresh and delicious, follow these simple storage tips:

• Refrigerator: Let the casserole cool completely, then transfer leftovers to an airtight container. It will keep well in the fridge for up to 4 days.
• Freezing: For longer storage, wrap the cooled casserole (whole or in portions) tightly in foil or place in freezer-safe containers. Freeze for up to 2 months.
• Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for about 15–20 minutes or until heated through. If frozen, allow it to thaw in the refrigerator overnight before reheating.

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Estimated Nutrition (Per Serving, Approx. 1/8th of the casserole)

• Calories: 390
• Protein: 20g
• Carbohydrates: 24g
• Fat: 24g
• Fiber: 2g
• Sugar: 4g
• Sodium: 550mg

Note: Nutritional values can vary based on specific brands and ingredient quantities used.

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Frequently Asked Questions

What kind of ground meat can I use besides beef?

You can easily substitute ground turkey, chicken, or even plant-based crumbles if you’re looking for a lighter or vegetarian option.

Can I use puff pastry instead of crescent rolls?

Yes! Puff pastry gives a flakier texture and works well. Just make sure to roll it out evenly and adjust the baking time slightly.

Is it necessary to cook the cabbage before baking?

Yes, sautéing the cabbage with the beef helps it become tender and flavorful. Raw cabbage may release too much moisture during baking.

Can I add other vegetables to the filling?

Absolutely. Mushrooms, bell peppers, or shredded carrots can be great additions for extra flavor and nutrition.

How do I keep the bottom crust from getting soggy?

Pre-baking the bottom layer for 5 minutes before adding the filling can help keep it firmer.

Can this be made ahead of time?

Yes, you can assemble the entire casserole, cover, and refrigerate it for up to 24 hours before baking.

What’s the best cheese to use?

Mozzarella melts beautifully, but cheddar adds a sharper flavor. You can also mix them for a richer taste.

Do I need to use egg wash on the top crust?

It’s optional but highly recommended—it gives the crust a shiny, golden finish that looks amazing when served.

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