Runza Casserole

Name: Runza Casserole
Total time: 1800 s
Yield: 4 to 6 svgs.
Cuisine: American
Ingredients: 2 lbs. hamburger; 1 white onion, chopped; 4 cups cabbage, chopped (approx. half of a head of cabbage); 2 (10.5 oz.) cans cream of mushroom soup; 1/2 cup heavy whipping cream; 2 tubes Cresent roll dough; 1 cup shredded mozzarella cheese; 2 Tbsp. stone ground mustard; Seasonings of choice: pepper, garlic powder, parsley

Leelumae @leelumae

Kansas

My spin on this yummy German dish!

Leelumae @leelumae

Kansas

My spin on this yummy German dish!

Saved

Ingredients

30 minutes

4 to 6 svgs.

2lbs. hamburger
1white onion, chopped
4 cupscabbage, chopped (approx. half of a head of cabbage)
2 (10.5 oz.)cans cream of mushroom soup
1/2 cupheavy whipping cream
2tubes Cresent roll dough
1 cupshredded mozzarella cheese
2 Tbsp.stone ground mustard
Seasonings of choice: pepper, garlic powder, parsley

Saved

Steps

30 minutes

1

Grease a 9x13 baking dish and spread out one tube of the crescent rolls to cover bottom. Place in oven at 350 degrees for about 7 minutes or until slightly browned.
2

Cook hamburger along with seasonings and onion until browned; drain and return to pot.
3

Add in the cans of soup, heavy cream and cabbage.
4

Simmer over medium low heat for about 5 to 8 minutes or until cabbage has softened a bit.
5

Top the meat mixture onto the cooked cresent dough.
6

Spread mustard over meat mixture.
7

Top with cheese and then top with the remaining cresent dough; sprinkle top with parsley.
8

Bake uncovered for approximately 30 minutes or until hot and bubbly and dough is browned. Allow to cool at least 5 minutes before cutting.
9

Enjoy!