Easy Runza Casserole Recipe

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.