Craving the comforting flavors of a traditional Runza sandwich but don’t want the hassle of making individual hand pies? This Ultimate Runza Casserole is your delicious solution! It transforms the beloved Midwestern pocket sandwich into an easy-to-make, family-style dish that delivers all those familiar flavors in every bite.
With layers of seasoned ground beef, tender cabbage, and onions tucked between flaky crescent dough, this casserole captures the essence of Nebraska’s favorite sandwich in a form that’s perfect for weeknight dinners. The aroma that fills your kitchen as it bakes will have everyone gathering around the table before you can even call them to dinner!
Why You’ll Love This
- All the flavors of traditional Runza sandwiches with significantly less prep work
- One-dish meal that feeds the whole family with minimal cleanup
- Perfect make-ahead option that reheats beautifully for leftovers
- Customizable with your favorite cheese and seasonings
- Hearty comfort food that satisfies even the biggest appetites
Ingredients
- 2 packages refrigerated crescent roll dough
- 2 pounds ground beef
- 2 tablespoons butter
- 4 cups green cabbage, shredded
- 1 large yellow onion, finely chopped
- 1½ cups shredded mozzarella cheese
- Kosher salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent and softened, about 4-5 minutes.
- Add ground beef to the skillet and season with salt and pepper. Cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
- Stir in the shredded cabbage and continue cooking until the cabbage is tender and golden, about 7-10 minutes. Remove from heat.
- Roll out one package of crescent roll dough in the prepared 9×13 inch dish, pressing the seams together to form a solid crust covering the bottom and slightly up the sides.
- Spread the beef and cabbage mixture evenly over the crescent roll crust. Top with the shredded mozzarella cheese.
- Roll out the second package of crescent roll dough and carefully place it over the filling, pressing the seams together to seal.
- Bake for 25-30 minutes or until the top crust is golden brown and flaky.
- Let the casserole cool for 5-10 minutes before slicing and serving. This helps it hold together better when cut.
Tips & Variations
- For a time-saving shortcut, use a bag of pre-shredded coleslaw mix instead of chopping cabbage.
- Add 1 cup of sauerkraut (well-drained) to the filling for a tangy twist on the traditional flavor.
- Try using ground turkey or a plant-based meat substitute for a lighter version.
- For extra flavor, add 1 tablespoon of Worcestershire sauce or 1 teaspoon of mustard to the beef mixture.
- Make it ahead: prepare the filling up to 2 days in advance and store in the refrigerator until ready to assemble and bake.
- For a richer flavor, substitute half the ground beef with ground pork.
Serving Suggestions
This hearty Runza Casserole is practically a meal in itself, but it pairs wonderfully with simple sides. Serve with a crisp green salad dressed with vinaigrette for a refreshing contrast to the rich casserole. For a true Midwestern experience, offer some dill pickle spears on the side.
If you’re looking for a starch to round out the meal, consider some simple buttered egg noodles or roasted potatoes seasoned with the same herbs used in the casserole for flavor continuity.
Notes
- The casserole is done when the crust is deeply golden brown and no longer doughy in the center.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions.
- If the top is browning too quickly during baking, loosely cover with foil for the remaining cook time.
FAQs
Can I freeze this Runza Casserole?
Yes! You can freeze it either before or after baking. If freezing before baking, don’t add the top layer of dough until you’re ready to bake. If freezing after baking, cool completely, wrap well, and freeze for up to 3 months.
What is a traditional Runza?
A Runza is a yeast dough bread pocket filled with beef, cabbage or sauerkraut, onions, and seasonings. It originated with German-Russian immigrants and is especially popular in Nebraska.
Can I make this without the crescent roll dough?
Absolutely! You can use refrigerated pizza dough, puff pastry, or even make your own bread dough for a more traditional approach.
My family doesn’t like cabbage. Can I substitute something else?
While cabbage is traditional in Runzas, you could try using finely chopped spinach or kale instead. The flavor will be different but still delicious!
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