Runza Casserole For Two Recipes

RUNZA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan. Bake for 5 minutes.
• Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt. Add the onions, salt and pepper and cook, stirring, for 2 minutes.
• Add half of a head of cabbage (shredded) and cook for 5 minutes, or until it has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Top with an even layer of shredded cheddar cheese. Top with the remaining crescent roll dough. Bake 20-25 minutes or until crescent rolls are golden brown.

RUNZA CASSEROLE FOR TWO

Steps:

• Mix flour, butter, sugar, yeast, and salt together in a large bowl; pour in warm water. Stir mixture into a soft ball. Roll dough out on a floured surface; knead until dough is elastic, 3 to 4 minutes. Place dough in a bowl and cover with a towel; allow to rise in a warm and dry area, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 10 minutes; drain and discard grease. Add cabbage; cook until cabbage is steamed and wilted, about 10 minutes. Season with garlic powder, salt, and pepper.
• Split dough in half. Roll each piece to fit an 8x8-inch baking dish. Press one of the crusts into the bottom and up the sides of the baking dish. Spoon hamburger mixture into crust; cover with cheese slices. Cover cheese layer with second crust; pinch edges of both crust together to seal.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cover casserole with aluminum foil and bake until filling is hot, about 10 minutes more. Allow to sit for about 5 minutes before cutting.

RUNZA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
• 3. While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture***
• 4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
• 5. Add the salt and pepper.
• 6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
• 7. Sprinkle the cheese on top of the meat mixture.
• 8. Spread the 2nd tube of crescent rolls over the top of the cheese.
• 9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

RUNZA CASSEROLE

Steps:

• Grease 9x13 pan.
• Cover bottom with 1 package of crescent rolls.
• Brown ground beef with cabbage and onions.
• Drain grease from ground beef.
• Combine ground beef, cabbage, and onion with cream of mushroom soup.
• Pour over rolls.
• Layer with swiss cheese.
• Open second can of crescent rolls layer over cheese, try to cover all cheese.
• Bake 350 degree oven for 20 to 25 minutes.
• MY CHANGES WAS:.
• 2 CANS OF CREAM OF MUSHROOM SOUP.
• 1/2 HEAD OF CABBAGE.

RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, pork, and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage to the skillet on top of the meat mixture. Cover skillet and let cabbage steam, 1 to 2 minutes. Add garlic, salt, and pepper and mix well. Remove from heat.
• Separate 1 package of crescent rolls into pieces; cover the bottom of a 9x13-inch baking pan with dough. Spread meat-cabbage mixture on top of dough. Sprinkle mozzarella cheese on top of meat. Separate remaining tube of rolls into pieces and cover the cheese.
• Bake in the preheated oven for 30 minutes. Cover baking pan with aluminum foil and bake 10 minutes more to soften crust.

NEBRASKA'S HOMEMADE RUNZA

Steps:

• Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
• Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
• Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
• Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
• Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
• While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
• Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
• Punch dough down, and divide into 12 equal portions.
• Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
• Place a heaping 1/2 cup of filling into the center of each dough piece.
• Fold dough over filling. Seal and tuck edges.
• Place onto a greased baking sheet (edges can touch).
• Bake at 350 degrees F for 18-20 minutes or until golden brown.