Runza Casserole is a delicious and hearty dish that is perfect for a family dinner. Growing up in Nebraska, Runza Casserole was a staple in my household. My mom would make it for special occasions, and it quickly became a family favorite. The combination of ground beef, cabbage, and cheese in a flaky crust is a comfort food that will bring back fond memories of home.
This Runza Casserole recipe is easy to make and requires minimal ingredients. It's a great way to use up leftovers, and the flavors blend together perfectly. Plus, it's a great way to get your family to eat their vegetables! This casserole is sure to become a family favorite, just like it did in my house.
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Runza Casserole
Ingredients:
-1 lb. ground beef
-1/2 head of cabbage, chopped
-1/2 onion, diced
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 can (10.75 oz) cream of mushroom soup
-1/2 cup milk
-2 cups shredded cheddar cheese
-1 package (2 crusts) refrigerated pie crust
-1/2 head of cabbage, chopped
-1/2 onion, diced
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 can (10.75 oz) cream of mushroom soup
-1/2 cup milk
-2 cups shredded cheddar cheese
-1 package (2 crusts) refrigerated pie crust
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Drain fat.
3. Add cabbage, onion, garlic powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. In a medium bowl, mix together cream of mushroom soup and milk.
5. Spread 1/2 of the ground beef mixture in the bottom of a 9x13 inch baking dish.
6. Top with 1/2 of the soup mixture and 1 cup of the cheese.
7. Place one of the pie crusts over the top of the casserole.
8. Add the remaining ground beef mixture, soup mixture, and cheese.
9. Place the second pie crust over the top of the casserole.
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10. Bake for 25-30 minutes, or until the crust is golden brown.
11. Let cool for 10 minutes before serving. Enjoy!