Runza Casserole

This ground beef and cabbage casserole is topped with cheese and flaky crescent rolls to mimic the delicious flavors of the famous runza sandwich!

5 from 2 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 8

Calories: 245kcal

Preheat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish. Set aside.
In a large skillet or heavy bottomed pot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is just beginning to brown. Stir in the garlic and saute for about one minute.
Add the ground beef and cabbage to the pan. Break up the beef with a spoon and spread it evenly over the pan. Cook undisturbed for a few minutes, or until browned. Stir and continue to saute until cabbage is wilted and no pink remains, another 6-9 minutes. If there is excess grease, drain it off the pan.
Stir in the Worcestershire sauce, then taste and season with salt and pepper.
Unroll one package of crescent rolls, but don’t split them apart. Press the rolls on the bottom of the prepared pan. It’s okay if there are some gaps.
Spread the beef mixture on top of the crescent rolls. Sprinkle with cheese.
Unroll the second package of crescent rolls and lay them on top of the cheese. Brush with the melted butter.
Bake for 20-25 minutes, or until the crescents are puffed and golden brown. Brush with the melted butter and serve.

The filling for runza casserole can be made up to two days in advance and stored in the fridge. I don't recommend prepping the casserole with the crescent rolls in advance. In my testing, the crescents did not rise properly when prepped and refrigerated overnight.

Course Main Dish

Cuisine American

Keyword runza casserole, runza sandwich

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