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.
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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.
Looks good!!!
Promise, it’s delicious. Give it a try!
This is excellent. I use the mushroom soup too.
Nebraska native here now living in the UK. I miss Runza so much! This recipe I will be saving and eager to make. Been craving a good Runza for months now. If you have an onion ring or chili recipe you’d recommend lmk! Would make the Runza experience abroad truly complete. 🙂
Oh, so glad you connected here, Miranda! Thank you for commenting. Hope the UK is good to you!
My family really enjoyed this! We love runzas at our house! This was an easy recipe and a close 2nd to a runza! I added fresh basil and garlic to mine!
Mmm, you can’t go wrong with fresh basil or garlic. So glad it was enjoyed. Thank you for sharing Jennifer!
Many foods are not strong of flavor, Most Runza recipes including this version- are wonderful. Salt, pepper and whatever condiment you choose. Everyone’s taste is different. I make it in smaller pans to share with others.
Thank you Laurie. I’m glad you’re enjoying it and sharing it! What a blessing!
2nd time making the recipe. It’s easy and quick. I posted it on my Facebook w/ pics.
Thank you Lynn! I am so glad you found it easy and I hope many others enjoy it for a simple meal too. We need those on those busy days.
I would give it a 5 but it didn’t have much flavor. I put a heaping tablespoon of German Mustard on my plate to give it more taste.
Hi Brendal, yes, this recipe is good to tailor as you enjoy – mustard is a great option!
I haven’t made this recipe yet but it sounds delish! For those who want to kick it up a bit, I suggest lots of freshly cracked black pepper in the filling and pepper jack cheese. We used to make “faux” runzas using flour tortillas. Browned the hamburger and onion with salt and lots of black pepper. Threw in the rough chopped cabbage to cook down and stir into hamburger. Then add some chunks of pepper jack cheese and allow to melt. We would warm the tortillas and fill them with the mixture, plus add some extra pepper jack cheese and enjoy!
Thanks Mitzi for the tip. I hope you make it and let me know how it compares. Thank you for commenting!
This sounds much more appealing than the original recipe which I did make and it really needs a kick!
Tastes absolutely nothing like runza. All you taste is the crescent roll and it is just not good.
Thank you for sharing your experience. Have a great day Angie.
I agree Angie…. really needs some more spices to give it some flavor.
Love cooking for this reason – it’s a delicious recipe on its own and you can improve on it for you/your family. I have a parent who thinks ketchup is spicy and a hubby who can’t get enough spice.
Easy to make and delicious to eat !!!
Sherri, thank you! I appreciate you trying it and giving feedback.
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!
I cut it in pie slices to put in my freezer since I live by myself. It even heats up in the micro for my breakfast that way. Quick and with protein so it is just right.
That’s a great tip, Janet. Love that – thank you for sharing!
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!