Description
This Runza casserole features a delicious combination of ground beef, cabbage, and cheese, all wrapped in a flaky crescent roll crust. It’s a comforting and satisfying dish, perfect for family dinners or gatherings, delivering a delightful mix of flavors in every bite.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cups chopped cabbage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the ground beef, breaking it up with a spatula as it cooks. Stir occasionally until browned and cooked through, about 5-7 minutes.
- Drain any excess fat from the skillet to avoid a greasy casserole.
- Stir in the chopped cabbage and cook for an additional 5 minutes until tender.
- Season with garlic powder, salt, black pepper, Worcestershire sauce, and mustard (if using). Cook for another minute to meld flavors.
- Remove from heat and stir in the cream of mushroom soup and half of the shredded cheddar cheese until well combined.
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
- Unroll the crescent roll dough and separate it into triangles. Lay the triangles in the bottom of the baking dish, pressing them together to form a solid layer.
- Spread the beef and cabbage filling evenly over the crescent roll base.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Use the remaining crescent roll dough to create a top layer, either laying the triangles over the cheese or creating a lattice pattern.
- Place the assembled casserole in the preheated oven and bake for 25-30 minutes until the crescent roll dough is golden brown and the filling is bubbly.
- Check halfway through; if the edges are browning too quickly, cover them with aluminum foil.
- Once baked, let the casserole cool for 5-10 minutes before serving.
Notes
- Feel free to customize the filling by adding other vegetables or spices according to your taste.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes