This Runza casserole recipe transforms one of my all-time favorite flavor combinations into a practical 9×13-inch dinner. Savory ground beef, tender cabbage, onions, melted cheddar and buttery crescent rolls come together without the work of making dough or shaping individual sandwiches.
Runza is a Nebraska original, and so am I! The first Runza restaurant opened in Lincoln, while I was born just down the road in Omaha. Maybe that explains why this combination tastes like pure comfort food to me. Either way, it is genuinely one of my favorite flavor combinations ever.
I briefly prebake the bottom crescent-roll layer before adding the filling. That extra five minutes keeps the dough from becoming soggy and preserves the buttery bread layer that makes this easy Runza casserole so satisfying.
Why This Recipe Works
A traditional Runza is a soft bread pocket filled with seasoned ground beef, cabbage and onion. This Runza casserole with crescent rolls keeps everything I love about the original sandwich while making it far more practical for a family dinner.
- The shortcut actually works. Refrigerated crescent dough provides soft, buttery bread layers without making dough from scratch.
- The bottom crust stays intact. A quick five-minute prebake prevents it from becoming soggy beneath the filling.
- The cabbage becomes part of the filling. Cooking it with the beef and onions makes it tender and allows it to absorb all that savory flavor.
- Cheddar adds an extra layer of comfort. It melts between the beef mixture and golden top crust.
- It uses affordable, familiar ingredients. Ground beef, cabbage and refrigerated dough create a filling 9×13-inch meal without a long shopping list.
- It’s approachable even for cabbage skeptics. The cabbage cooks down considerably instead of dominating the casserole.
If you love nostalgic Midwest comfort food, my Minnesota Tater Tot Hotdish is another hearty ground beef casserole made for family dinners.
Ingredient Notes
- Refrigerated crescent rolls: You’ll need two 8-ounce tubes. Keep the dough in sheets rather than separating it into triangles. If your dough is perforated, gently press the seams together.
- Ground beef: Drain the cooked beef well so excess grease doesn’t make the bottom crust soggy. If you forgot to thaw it, use my Instant Pot frozen ground beef method before beginning the recipe.
- Green cabbage: Half of a medium head should yield approximately 4 loosely packed cups. Shred it thinly so it cooks down evenly and blends into the beef filling.
- Cheddar cheese: Shred your own if possible for the smoothest melting, but pre-shredded cheese works when convenience matters.
How To Make Runza Casserole
- Prepare the Bottom Crust
Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Unroll one tube of crescent dough into the bottom of the dish, keeping it in one sheet. Gently press the perforated seams together, then bake for 5 minutes.
- Cook the Beef and Onion
Cook the ground beef in a large skillet over medium-high heat until no longer pink. Drain away the excess grease, then push the beef toward the outside edges of the skillet.
Melt the butter in the center. Add the chopped onion, salt and pepper and cook for 2 minutes, stirring everything together.
- Add the Cabbage
Add the shredded cabbage to the skillet. Cook for approximately 5 minutes, stirring occasionally, until it has softened and reduced in volume. Taste the filling and adjust the salt and pepper if needed.
- Add the Filling
Spread the beef and cabbage mixture evenly over the partially baked crescent-roll crust.
- Add the Cheese
Sprinkle the shredded cheddar evenly over the beef and cabbage filling.
- Add the Top Crust and Bake
Unroll the second tube of crescent dough and carefully place it over the cheese. Gently press together any perforated seams.
- Bake the Runza casserole for 20 to 25 minutes, or until the top crust is puffed and golden brown. Allow it to rest for 5 to 10 minutes before slicing.
Recipe Notes
- Green cabbage works best, but Savoy cabbage is a good substitute. Red cabbage will discolor the filling, while Napa cabbage may release more moisture.
- Ground turkey, chicken or pork can replace the ground beef in the same amount. The result will differ from a traditional Runza filling, but the method remains the same.
- For additional flavor, replace 1 teaspoon of the regular salt with seasoned salt. Don’t add it on top of the full amount of salt, or the filling may become too salty.
- Watch the casserole closely during the final few minutes. It is ready when the top crescent layer is puffed and evenly golden brown.
What To Serve With Runza Casserole
Runza casserole is already a hearty combination of beef, cabbage, cheese and buttery bread, so it pairs best with a simple side. Try serving it with:
- A crisp green salad
- Steamed or roasted green beans
- Roasted carrots
- Pickles or a tangy cucumber salad
- Fresh fruit
- Applesauce
Since this recipe uses only half a head of cabbage, you can also save the remainder for another meal. My guide to what to serve with cabbage includes pairing ideas such as pork chops, corned beef, potatoes, tacos and more.
Frequently Asked Questions
How do you cut cabbage for Runza casserole?
Remove any damaged outer leaves, then cut the cabbage in half through the stem. Cut each half into quarters and remove the firm core by slicing a wedge from each piece. Place each quarter flat-side down and slice it into thin strips. You’ll need approximately 4 loosely packed cups of shredded cabbage for this recipe.
Can I use bagged shredded cabbage?
Yes. Pre-shredded green cabbage is a convenient shortcut. Measure approximately 4 loosely packed cups and avoid coleslaw mixes containing a large amount of carrots or red cabbage, since they will change the flavor and appearance of the filling.
Can I assemble Runza casserole ahead of time?
I would not assemble the entire casserole too far in advance because the filling can soften the bottom crescent crust. Instead, prepare the beef, cabbage and onion filling up to one day ahead, refrigerate it in an airtight container and assemble the casserole just before baking.
How to Store and Reheat Leftovers
Allow the casserole to cool slightly, then transfer the leftovers to an airtight container or cover the baking dish tightly. Refrigerate within 2 hours of serving and enjoy within 3 to 4 days, following current FoodSafety.gov leftovers guidance.
Reheat individual portions in the microwave or in a 325°F oven until the center reaches 165°F. The oven will preserve the texture of the crescent-roll crust better than the microwave.
More Easy Cabbage Recipes
Have cabbage left after making this Runza casserole? Put it to use in one of these easy recipes:
- Crockpot Corned Beef and Cabbage Soup is a comforting slow-cooker meal requiring very little hands-on work.
- Grilled Cabbage Steaks make an easy summer side topped with Parmesan, barbecue sauce or butter.
- Easy Coleslaw combines shredded cabbage with a creamy dressing that isn’t overloaded with mayonnaise.
- Sautéed Cabbage is an affordable side dish made with a handful of ingredients in approximately 10 minutes.
- Instant Pot Corned Beef and Cabbage delivers tender meat, cabbage, carrots and potatoes in considerably less time than traditional methods.
More Ground Beef Dinner Ideas
Ground beef is one of my favorite starting points for an affordable family dinner. Browse these cheap dinner ideas with ground beef for casseroles, soups, skillet meals and more.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Easy Runza Casserole Recipe
Ingredients
- Nonstick cooking spray
- 2 8-oz tubes refrigerated crescent rolls do not separate
- 1 1/2 lbs ground beef
- 2 tbsp butter
- 1 medium yellow onion chopped
- 2 tsp salt
- 1 tsp 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 9×13-inch baking dish with cooking spray.Nonstick cooking spray
- Unroll one tube of crescent dough into the bottom of the prepared dish, keeping the dough in one sheet. Gently press together any perforated seams. Bake for 5 minutes.2 8-oz tubes refrigerated crescent rolls
- Meanwhile, cook the ground beef in a large skillet over medium-high heat until no longer pink. Drain thoroughly, then push the beef toward the outside edges of the skillet.1 1/2 lbs ground beef
- Add the butter to the center of the skillet and allow it to melt. Add the onion, salt and pepper and cook for 2 minutes, stirring everything together.2 tbsp butter, 1 medium yellow onion, 2 tsp salt, 1 tsp black pepper
- Add the shredded cabbage and cook for approximately 5 minutes, stirring occasionally, until it has softened and reduced in volume. Taste and adjust the seasoning if needed.1/2 medium head green cabbage
- Spread the beef and cabbage filling evenly over the partially baked crescent crust. Sprinkle the cheddar cheese evenly over the filling.1 1/2 cups shredded cheddar cheese
- Unroll the second tube of crescent dough and carefully place it over the cheese. Gently press together any perforated seams.2 8-oz tubes refrigerated crescent rolls
- Bake for 20 to 25 minutes, or until the top crust is puffed and evenly golden brown. Allow the casserole to rest for 5 minutes before slicing and serving.
Video
Notes
- Drain the ground beef thoroughly so excess grease doesn’t soften the bottom crust.
- Shred the cabbage thinly so it becomes tender within five minutes.
- Crescent dough sheets are especially convenient. If using perforated dough, pinch the seams together.
- Savoy cabbage can replace green cabbage, and ground turkey, chicken or pork can replace the beef.
- For more flavor, replace 1 teaspoon of the regular salt with seasoned salt.Do not skip prebaking the bottom crescent-roll layer for five minutes. This small step helps it hold up beneath the beef and cabbage filling instead of becoming soggy.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Easy and looking so good and tempting.
Visiting from Sweet Little Bluebird
My shares: Pork Ribs with Creamy Onion Potatoes; Crunchiest Cornflake Chicken
We now have two Linkies: SSPS and TFT at https://esmesalon.com/seniorsalonpitstop/
Thanks so much, Esme!!
I Love Runzas! I’ve been making these for 15 years. I make mine with a
homemade dough and fill each pocket with some filling then then I put some shredded cheese on them then fold them and put them in the oven.
mine makes a really large batch then I freeze a lot of them then when I want a couple I take them out and warm them in my June oven.
Easy, simple weeknight dinner without making a mess in the kitchen. I fried a layer of sliced potatoes in an iron skillet, flipped and topped with beef mixture in place of the bottom crust. Then I put the whole skillet back in the oven to finish.
What a great idea, Deborah! Thanks for sharing.
I added mushrooms and seasoned salt. I also used cheddar and mozzarella. I ate it with mustard. Pickles would also be good. I used a bag of coleslaw, so it was a quick easy dinner. I had never heard of runza before, but I love ground beef and cabbage. I’m glad I came across this recipe. I should’ve halved it. I’m wondering if I could freeze the leftovers
Hi Livy! Yes you can definitely freeze the leftovers.
I have been making these for years (I am 87). This is a take off of the old German recipe for Kraut Bierochs, which are much better by the way, BUT, stop chopping or grating that cabbage. Buy a bag of already shredded cabbage (some with shredded carrots in it, which just makes it healthier) from the bagged salad section at the grocery store. We wrapped the dough around the mixture and baked them individually. That way the cabbage and onion flavor is baked into the bread, but this fake way is just fine if you aren’t into making your own dough.
lI liked the flavor but it was very dry. Are the sandwiches this dry?
I might try it with mushroom soup but it seems that it might mask the cabbage flavor.
Hi Bobby, good question. I think sandwiches can have condiments on it, per the preference of those eating. I haven’t tried to add anything to the runza myself. But adding moisture to this dish is simple. You just need to decide how much you want it to affect the pastry dough. Sour cream or cream cheese that you can even season some, will add flavor. Broth will give flavor and moisture. Make a roux and add some broth to thicken it and help it stick to the cabbage. Finally, just some heavy cream stirred in would also be an alternative. Let me know what you decide on and how it turns out!
first time I had this delicious!!!!!!
So glad to hear it, Wilson!
I went to go proof my Rhodes dinner rolls from the freezer, but they were too old and didn’t rise. in a panic, I found your recipe to use for the runza filling I already made. thank you! This saved my dinner plans!
That’s great! I’m so glad you enjoyed it.
it is very plain. There is not much flavor other than crescent rolls and ground beef. You have to grate a half a cabbage. a cup and a half of cheese. I would not recommend this recipe.
Don’t get stuck with the base of this recipe, Diane. This is a great recipe and you can flavor it up with my tips: For an added burst of creaminess and flavor, consider adding a can of cream of mushroom soup to the hamburger cabbage mixture before adding it to the baking dish. Hamburger can be replaced with any ground meat such as spicy sausage. For added flavor, add 1 teaspoon seasoned salt to the hamburger before adding onions and cabbage, cumin and a garlic herbs mix would be tasty. Thanks for commenting!