Runza Casserole
Seasoned ground beef, onion and tender cabbage with cheddar, baked between two golden crescent-roll crusts.
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Ingredients
- nonstick cooking spray
- 2 tubes refrigerated crescent rolls 8 ounces each, do not separate
- 1 1/2 pounds ground beef
- 2 tablespoons butter
- 1 medium yellow onion chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 medium head green cabbage thinly shredded, about 4 loosely packed cups
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
- Unroll one tube of crescent dough into the bottom of the dish in one sheet, gently pressing the perforated seams together. Bake for 5 minutes.
- Meanwhile, cook the ground beef in a large skillet over medium-high heat until no longer pink (160°F). Drain thoroughly, then push the beef to the edges of the skillet.
- Melt the butter in the center of the skillet. Add the onion, salt and pepper and cook for 2 minutes, stirring everything together.
- Add the cabbage and cook about 5 minutes, stirring now and then, until softened and reduced. Taste and adjust the seasoning.
- Spread the beef and cabbage evenly over the partly baked crust and sprinkle with the cheddar. Unroll the second tube of dough over the cheese and gently press the seams together.
- Bake 20 to 25 minutes, until the top crust is puffed and evenly golden brown and the filling is hot (165°F). Let rest 5 minutes before slicing.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 17.8gProtein: 16.9gFat: 21.9gSodium: 820mgFiber: 1.2gSugar: 3.9g