Janet's Runza Casserole Popular Recipes

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Janet's Runza Casserole

"A family- and potluck-sized version of a Midwest favorite, runzas!"

Ingredients :

• 1 1/2 pounds ground beef
• 1 medium head cabbage, shredded
• 1 onion, chopped
• salt and ground black pepper to taste
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded mozzarella cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage, onion, salt, and pepper; mix well.
• Cover the bottom of a 9x13-inch baking pan with 1 package of crescent rolls. Pinch seams together. Pour beef-cabbage mixture over the dough. Spread undiluted mushroom soup on top. Cover with mozzarella cheese. Unroll the second package of crescent roll dough over the filling.
• Bake in the preheated oven until top and edges are golden brown, about 30 minutes.

Notes :

• Use 2 small packages of pre-shredded cabbage if preferred.

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