This might not be a dish whose name you’ve heard of, but you’re going to love runza casserole. An authentic runza, which is also known as a kraut pirok, krautburger, pirog, or bierock, is a yeast bread type pocket with a beef, onion and cabbage filling. Traditionally this recipe also boasts butter, cheese, and then just some salt and black pepper for a simple seasoning. The crescent rolls make the yeast bread pockets. Just remember not to separate them first.
A traditional Nebraskan recipe, runzas make a tasty dinner. It’s every bit as Nebraskan as Cornhusker football, according to local fans of this dish. The following recipe turns the dish into casserole form, rather than making individual runzas. Originally the recipe came over to Nebraska with immigrants from Eastern Europe who settled there. It’s a rather simple recipe without much in the way of seasonings, but you really don’t need anything other than salt and black pepper, as the meat, cheese, and veggies already boast plenty of wonderful flavors.
This delicious runza casserole is a Nebraskan dinner idea that is delightfully simple to prepare and it tastes amazing. So, if you were wondering what Nebraskan comfort food tastes like, you can make this recipe and find out.
Why You’ll Love the Recipe:
Runza is a staple in Nebraska, so why not bring this Nebraskan favorite to your dinner table and enjoy a new flavor experience? It’s incredibly simple to prepare, and everyone loves a casserole, especially one as tasty as this.
How to Serve It:
Serve this runza casserole in slices, perhaps alongside some grilled veggies or even a salad.
Variations and Substitutions:
Use any kind of hamburger meat in place of the ground beef, or use crescent roll sheets instead of the perforated ones, since you aren’t separating them for this recipe anyway.
Ingredients:
- Ground beef
- Yellow onion
- Shredded mozzarella cheese
- Butter
- Shredded green cabbage
- Refrigerated crescent rolls
- Salt and black pepper, to taste
Runza Casserole
Ingredients
- 2 pounds ground beef
- 1 finely chopped large yellow onion
- 1½ cups shredded mozzarella cheese
- 2 tablespoons butter
- 4 cups shredded green cabbage
- 2 packages refrigerated crescent rolls
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F and use nonstick cooking spray to grease a 13x9-inch baking dish.
- Unroll one of the packages of crescent rolls and, without separating into separate rolls, use it to line the baking dish.
- Bake for 5 minutes.
- Meanwhile, cook the beef in a skillet with some salt and black pepper.
- When it’s no longer pink, drain off the excess grease and push it to the outsides of the pan.
- Add the butter to the middle of the pan and let it melt.
- Stir in the onions, along with some more salt and black pepper.
- Cook for a couple of minutes, stirring often, combining the meat with the onions.
- Add the cabbage and cook for another 5 minutes or until wilted.
- Taste and season again if required.
- Spread this mixture over the layer of crescent rolls in the baking dish.
- Sprinkle the cheese on top.
- Add the remaining sheet of crescent rolls (again, don’t separate the rolls) on top.
- Bake for about 20 minutes or until golden brown.
- Let the casserole rest for 5 minutes, then serve.
Can You Make It Ahead?
Yes, feel free to make this up to 2 days in advance. It will be find so long as you keep it in the fridge.
Storage Instructions:
Keep leftovers refrigerated and use within a couple of days. You’ll find this runza casserole also freezes well, so freeze some in individual portions in freezer bags, and they’ll keep for up to 6 months. Thaw overnight in the refrigerator then reheat in the oven or microwave.
