Ultimate Runza Crescent Roll Casserole

This ultimate Runza casserole wraps the flavors of a classic Nebraska sandwich into a bubbling, golden comfort food your whole family will crave. Flaky crescent dough hugs a savory mix of seasoned beef, onions, buttery cabbage, and gooey cheese for a meal that fills the kitchen with the best kind of aroma.

I came across this recipe after a trip through Nebraska and have made it part of our winter rotation ever since my brother asks for it every time he visits and there are never any leftovers.

Ingredients

• Crescent roll dough: two packages These form the buttery base and flaky top look for seamless or original style and check expiration dates
• Ground beef: two pounds Choose 80 or 85 percent lean for flavor and tenderness buy freshly ground for best results
• Butter: two tablespoons Adds richness to the cabbage and onion filling you can use unsalted for better control of seasoning
• Green cabbage: four cups shredded Use fresh firm-headed cabbage for sweetness slice thin for even cooking
• Yellow onion: one large finely chopped Look for firm onions with no soft spots or sprouting
• Mozzarella cheese: one and a half cups shredded Adds melty texture and mild flavor shred from a block for best melt
• Kosher salt and black pepper: to taste Season both the beef and veggies generously to bring out the flavors

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit Make sure the rack is in the center position and grease your nine by thirteen inch baking dish so nothing sticks

Sauté the Aromatics:

In a large skillet melt the butter over medium heat Add the chopped onion and cook slowly for four to five minutes until soft and fragrant Stir often to prevent browning this creates a sweet base for the filling

Brown the Beef:

Add the ground beef and season with salt and pepper Break it up as it cooks letting it brown evenly for six to eight minutes The beef should be crumbly and no pink should remain at this stage

Cook the Cabbage:

Stir in the shredded cabbage It will look like a lot but cooks down Sauté for seven to ten minutes until the cabbage is tender and golden Make sure to scrape the bottom so nothing sticks this step infuses flavor

Prepare the Crust:

Roll out one package of crescent roll dough across the greased dish Press all seams together so you get a solid crust Stretch it a bit up the sides to help hold the filling

Assemble the Layers:

Spoon the beef and cabbage mixture evenly over the dough Spread it out so every scoop gets filling Sprinkle the shredded mozzarella over the warm filling so it melts in

Add the Top Crust:

Unroll the second package of crescent dough Lay this gently over the filling and pinch the seams to make one unified sheet Try to seal the casserole’s edges if possible

Bake Until Golden:

Slide the dish into your oven Bake twenty five to thirty minutes until the top is puffed and deep golden Remove and let cool at least five minutes so the filling sets and pieces lift out neatly

Pin it

Butter makes the cabbage uniquely rich and slightly sweet I always think of my grandma’s kitchen when I smell it cooking and it still brings me right back every time I make this for family gatherings

Storage Tips

Once cooled slice the casserole into squares and store in an airtight container in the fridge Leftovers keep well for up to four days To freeze wrap squares tightly and freeze up to two months Reheat in a moderate oven to restore the flaky crust

Ingredient Substitutions

Swap ground turkey or pork for beef if you prefer For extra flavor try adding a handful of sharp cheddar or Swiss cheese in place of mozzarella You can use bagged coleslaw mix for quicker prep in a pinch

Pin it

Serving Suggestions

Cut into generous squares and serve with mustard or pickles for that authentic Runza flavor A crisp green salad or sweet corn makes a perfect Midwestern side Sometimes I offer a little sour cream for dipping

Cultural Context

This casserole is a nod to the classic Runza sandwich brought to Nebraska by German Russian immigrants Instead of making individual rolls you get the same beloved flavors layered in a homestyle bake perfect for sharing

Frequently Asked Questions

→ What type of beef works best?

Lean ground beef is ideal as it cooks evenly and minimizes excess grease, blending perfectly with the cabbage and cheese.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole in advance and bake just before serving. Leftovers also reheat well.

→ How do I prevent soggy crust?

Make sure the crescent roll seams are pressed together and allow the filling to cool slightly before assembly to avoid excess moisture.

→ Are there cheese substitutes?

Mozzarella melts smoothly, but cheddar or provolone can be used for a flavor twist without compromising texture.

→ What sides pair well with this casserole?

Light salads, pickles, or roasted vegetables balance the savory richness of this baked dish.

→ Can this recipe be frozen?

Yes, bake first, let cool, then freeze in portions. Reheat in the oven until warmed through for best texture.