This Runza casserole is beefy, hearty, and an easy-to-make, family favorite. The beef is baked in a savory mushroom gravy and topped with a delicious crescent roll topping and bottom crust. A midwest favorite your family will fall in love with.
What is Runza Casserole
It’s a casserole version of Nebraska’s favorite sandwich, the Runza. A Runza is also called a bierock, krautburger, or kraut pirok. It’s a baked bread pocket filled with beef, onions, cabbage, and sometimes sauerkraut.
They were originally from Eastern Europe and eventually made their way to the Midwest.
Runza Casserole Ingredients
- Hamburger: I use 80/20% ground beef.
- Onions: Yellow onions are my choice.
- Salt and Pepper: The key seasoning.
- Garlic Powder: Just a hint of garlic.
- Paprika: Adds a nice warmth.
- Worcestershire Sauce: This adds a lot of subtle flavors and richness to the beef.
- Cabbage: I like using a coleslaw mix. It’s not as traditional as plain cabbage but I like the different colors of cabbage and the little bit of carrot.
- Cream of Mushroom Soup + Golden Mushroom Soup: I like to use one of each of these “cream of” soups. I think combined they create an amazingly deep mushroom flavored gravy to compliment the beef.
- Crescent Rolls: If you can find the single sheets I’d use that. If not, the crescents work just fine.
- Cheddar + Mozzarella Cheese: I like this combo of cheeses the best. Feel free to switch them up. Swiss is also delicious.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This runza casserole with cream of mushroom soup will keep 4 days in the fridge. Place it in an airtight container or cover it tightly with cling wrap before putting it in the fridge.
- Can You Freeze This? Yes, you can freeze this crescent roll runza casserole. Store in an airtight container. Thaw in the refrigerator overnight before serving.
- Food Safety: Here’s an article by the USDA on food safety and storage.
How to Make Runza Casserole
- Bake the crescent roll crust.
- Brown the ground beef. Add the aromatics and spices.
- Add the cabbage. Cook until it’s tender.
- Stir in both mushroom soups.
- Spread the beef and cabbage mixture on top of the baked crescent dough.
- Sprinkle both cheeses over the beef mixture.
- Spread the remaining crescent roll over the top of the beef mixture.
- Bake until golden brown.
***See the full instructions below.
More Ground Beef Casserole Recipes
- Beef Noodle Casserole
- Sloppy Joe Casserole
- Johnny Marzetti Casserole
- Bisquick Taco Bake
- Mexican Casserole
- Dorito Casserole
- Shredded Beef Enchiladas
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- 2 pounds hamburger
- 2 medium onions, finely chopped
- 1 1/2 teaspoons salt to taste
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 4 cups cabbage chopped
- 1 (10-ounce) can low sodium cream of mushroom soup
- 1 (10-ounce) can golden mushroom soup
- 2 tubes refrigerated crescent rolls
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups mozzarella cheese, shredded
- Preheat oven to 350°F (177°C).
- Open one crescent roll package and unroll the dough (1 tube). Press into the bottom of a 9x13x2 pan and bake for 7 minutes or until brown.
- Meanwhile, while the crescent roll base is baking, brown and crumble ground beef (2 pounds), in a large skillet, over medium heat until beef is cooked thoroughly, about 5-7 minutes. Drain excess fat.
- Add onion (2 medium), salt (1 1/2 teaspoons), pepper (1 teaspoon), garlic powder (1 teaspoon), paprika (1 teaspoon), and Worcestershire sauce (2 teaspoons). Continue to cook over medium heat until onion is soft, about 3-5 minutes.
- Add cabbage (4 cups) to beef mixture, and continue to cook another 5 minutes, or until cabbage is tender.
- Stir in both mushroom soups (1 can low sodium cream of mushroom soup + 1 can golden mushroom soup).
- Spread the beef and cabbage mixture into the pan on top of the baked crescent dough.
- Sprinkle both cheeses (1 1/2 cups sharp cheddar cheese + 1 1/2 cups mozzarella cheese) over the beef mixture.
- Unroll the remaining crescent roll tube (1 tube) and spread it over the top of the beef mixture.
- Bake in preheated oven until the top is golden brown and the filling is bubbling, 20 to 30 minutes.
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