Easy RUNZA Casserole Recipe (with Velveeta)
A casserole version of the popular Runza sandwhich from Nebraska! A Runza is a soft and chewy roll filled with hamburger, cooked cabbage and seasonings. This casserole is even better with cresecent roll dough and Velveeta cheese!
Ingredients
- 1 ½ lbs ground beef
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 2 tbs oil or butter
- 1 yellow onion chopped
- ½ small-medium green cabbage shredded
- 2 8 oz Pillsbury Original Crescent Rolls or Crescent Sheets
- ½ lb Velveeta cheese sliced into 1/8 inch slices
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9x13 pan. In a large pan, brown the hamburger until no longer pink with garlic powder, onion powder, and a light sprinkling of salt and pepper. Drain the meat mixture in a strainer.
- While the meat is draining, add the butter or oil to the pan on medium or medium to low heat. Saute the onions for 2-3 minutes. Then add the cabbage and cover the pan with a lid. Cook for 5-7 minutes or until the cabbage has softened. Stir occassionally. Next, add the hamburger back to the pan and cook with the onions and cabbage for 4-5 mins, with the pan covered. Add another sprinkling of salt and pepper to your desired taste! Take the meat off the burner and set aside.
- Open and unroll one can of the cresecent roll dough onto the bottom of the casserole dish. Gently spread the dough into the corners of the pan. The dough DOES NOT go up the sides of the dish. Next, pour all of the meat mixture on top of the dough and spread out evenly.
- Lay the cheese slices on top of the meat mixture. Open and unroll the second crescent roll dough on top of the cheese and gently stretch the dough to the edges of the dish. Bake for about 20 minutes or until the top dough is golden brown.
Notes
Store the casserole in the fridge tightly sealed for up to 4 days or freeze for up to 3 months in a freezer-safe, tightly sealed container. This casserole is best fresh.
To prepare a day in advance...prepare the meat filling and store it safely in the fridge. Next day, assemble the casserole with the dough right before baking.
SUBSTITUTIONS & ADD-INS:
Ground Hamburger OR Ground Turkey
Green Cabbage OR Purple Cabbage OR Coleslaw Mix in a Bag
Velveeta Cheese OR Shredded Cheddar or Monterey
Optional Add-In.... add 1 (10.5 oz) can of soup into the hamburger mixture right before casserole assembly. Soups to try: cream of mushroom, cheese, or nacho soup.
Many online recipes suggest adding soup.... but do not have Velveeta cheese as an ingredient. The Velveeta adds plenty of creamy flavor and I find the soup is not needed when using Velveeta cheese. I would suggest adding soup if using shredded cheese. If you want simple flavors that allow the cabbage and crust flavors to come through without a creamy texture......omit the cheese and do not add soup. Enjoy!