Runza Casserole is inspired by a world-famous sandwich made with ground beef and cabbage. This is a filling, delicious and affordable way to feed an entire family!
Unless you are from the Midwest, you might not be familiar with the word RUNZA. What is a Runza?! Hmm, yes, it’s a very interesting word. I lived in Omaha, Nebraska, for a few years after college and this popular restaurant quickly became a favorite of mine.
Their specialty sandwich, The Runza Sandwich, consists of beef, cabbage and onions squished between two scrumptious pieces of bread.
Oh goodness, you guys, this is an absolute favorite sandwich of mine. The ingredients are so simple, so I can see where one might question this but TRUST ME. If you don’t live access to this restaurant, make this casserole and you’ll know what I’m talking about.
With just a little love and some cooking magic, cabbage and ground beef transform into a savory, comforting casserole the whole family will enjoy.
HOW TO MAKE RUNZA CASSEROLE
STEP 1
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan.
Bake for 5 minutes.
STEP 2
Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt.
Add the onions, salt and pepper and cook, stirring, for 2 minutes.
STEP 3
Add cabbage (half of a head, shredded) to the hamburger and onion mixture.
Cook for 5 minutes, or until the cabbage has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Add an even layer of shredded cheddar cheese on top.
Top with the remaining crescent roll dough.
Bake 20-25 minutes or until crescent rolls are golden brown.
RECIPE NOTES
- 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.
- Use any variety of cabbage for this recipe!
- Hamburger can be replaced with any ground meat.
- For added flavor, add 1 teaspoon seasoned salt to the hamburger before adding onions and cabbage.
HOW TO CUT CABBAGE
Remove and discard the outermost leaves and cut the very bottom of the stem off. Place the head of cabbage on its end where you cut and slice down the center vertically. Cut each half lengthwise. Remove the core and stem by cutting a wedge out of each quarter. Place each cabbage quarter onto a flat portion so it is lying flat and slice 1/4-inch strips, creating shredded cabbage.
HOW MANY CALORIES IN CABBAGE
One cup of shredded cabbage contains approximately 17 calories.
HOW MANY CARBS IN CABBAGE
One cup of shredded cabbage contains approximately 4 grams of carbohydrates.
OTHER CABBAGE RECIPES
- Crockpot Corned Beef and Cabbage Soup is super easy and comforting and it can be tossed right into your slow cooker!
- Make grilled cabbage to the next level by making Grilled Cabbage Steaks! Top them with shaved Parmesan cheese, bbq sauce or just a simple pat of butter. Serve alongside any summer meal for the absolute perfect healthy side dish!
- This classic Easy Coleslaw contains shredded cabbage, creamy vinaigrette dressing and it’s not loaded down with mayo! This will be your go-to slaw for a dinner side, picnic fare and fish tacos!
- Sauteed Cabbage is the perfect quick and delicious side dish for any meal. Using only a few ingredients and taking 10 minutes of your time, you can’t go wrong with this super flavorful and affordable recipe!
- Enjoy corned beef and cabbage made in the Instant Pot, done QUICKLY compared to traditional cooking methods and with just as much flavor! The meat turns out super juicy and tender. The cabbage, carrots and potatoes complement this delicious comforting dinner perfectly. Enjoy on Saint Patrick’s Day or any time of the year!
OTHER GROUND BEEF RECIPES
If you are looking for more easy recipes using ground beef, check out this incredible roundup filled with delicious ideas!
30+ Delicious Dinners Using Ground Beef
Runza Casserole
Ingredients
- 16 oz refrigerated crescent rolls do not separate rolls
- 1 1/2 lbs ground beef
- 2 tbsp butter
- 1/2 head green cabbage shredded
- 1 yellow onion chopped
- 2 tsp salt
- 1 tsp pepper
- 1 1/2 cups cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan. Bake for 5 minutes.
- Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt. Add the onions, salt and pepper and cook, stirring, for 2 minutes.
- Add half of a head of cabbage (shredded) and cook for 5 minutes, or until it has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Top with an even layer of shredded cheddar cheese. Top with the remaining crescent roll dough. Bake 20-25 minutes or until crescent rolls are golden brown.
Notes
- 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.
- Use any variety of cabbage for this recipe!
- Hamburger can be replaced with any ground meat.
- For added flavor, add 1 teaspoon seasoned salt to the hamburger before adding onions and cabbage.
- If your can of crescent rolls come in 8oz, then you will 2 cans!
Made it tn. My wife won’t let me give any away. Only change would be to cook the cabbage longer. Possibly add some pork and sauerkraut. These are not criticisms. It was awesome.
Those are great tweaks! I’m so glad it was enjoyed!
Love your recipe. The only charge I made was to spoon some sour cream on the side use it with each fork full of Renza. That’s it was a great easy to make meal.
Thanks for the tip!
I feel like there is a misprint here. Shouldn’t it call for TWO 16-ounce cans of Crescent rolls?
Hi, Thanks for asking! If you buy a small can of crescent rolls, you will have an 8oz container and only enough for half the recipe. Then you would need to buy 2 cans. I hope that clears it up!
I haven’t made this recipe yet because I am not understanding the directions about the crescent rolls. 1. Says to place the crescent rolls in the bottom of the prepared pan. 3. Says to place the remaining crescent dough on top.
Was I supposed to reserve half of the crescent dough or are two cans of crescent rolls necessary.
The recipe sounds delicious but I want to make it according to the recipe.
Thanks.
That’s a great question – I purchased a larger can (16 OZ) and it was enough for the top and bottom of the dish. However, if you purchase 8oz can, you will need 2 cans of crescent roll dough because then it’s only enough for the top or the bottom. Depending on where you buy your groceries will let you know if you can just get one bigger container of crescent roll dough.
We had Runza in Nebraska on a road trip a couple months ago. This was just as good, if not better! I had Colby/Jack cheese on hand so I used that. Otherwise followed the recipe! Perfect! I wish I had taken a picture
How fun! Glad you tried it and enjoyed it – now you can have it regularly.
Can you freeze the leftovers??
Sure! This would easily freeze and then just reheat in the oven. Thanks!
Megan, you are correct, I had never heard of Runza before. I really enjoyed you sharing the story about how this meal came to be. I’m always looking for new ways to use cabbage and this is a must try.
Glad I could share what it was with you and I hope you dig into making the recipe. It is SO good and even those who think they don’t like cabbage do in this recipe. I’ve made it and shared it with others many times.
Good description, but it is not “between two pieces of bread” – the cabbage mixture is stuffed into rolls before baking. It comes from a German dish called a bierock.
Delicious and easy to make!
Agreed – I need to put it back into rotation!
To bump up the flavor a bit, nix the onion and add to the meat an envelope of dry onion soup, 1 tsp of worcestershire sauce & a can of cream of mushroom soup.
Thanks for the suggestions! I’m sure others will love it.
I think that would give it some pizzazz… I made it as per the original recipe and felt like it was lacking “something“ but couldn’t figure out what… I love everything that’s in it, but it just didn’t have that special pop that made it delicious!
This was SO delicious! I added garlic powder to beef/onion mixture and a bit more once the cabbage was added. My family really enjoyed this recipe, thank you Megan!
Question – what’s the best way to reheat?
Love it! Thanks for sharing your tweaks – thank you for sharing!