When I say the word “runza,” some of you will perk put. The rest of you are going to say, “Can you repeat that please?” I figured everyone ate runzas. Guess not. I learned that they are a German food and typically found in the northern-middle part of the country. We actually have Runza restaurants where I grew up.
Grease a 9×13″ pan. Cover the bottom with one can of crescent rolls. Bubs helped me with this. Crescent rolls are a novelty to him since that is one of the things that he can cook by himself.
Add four slices of American cheese on top. Little Man helped with this.
Mix 1 can of cream of mushroom soup with the browned hamburger.
Add the beef/cream mixture to the top of the crescent rolls.
Now for the “runza” part of the casserole – 3 cups of shredded cabbage. What I use is cabbage that I grew in our garden, shredded, and froze.
Add six slices of cheese on top.
Add a final layer of crescent rolls.
Recipe: Runza Casserole
2 Crescent rolls cans
10 slices American cheese
2 lbs hamburger, browned
1 can cream of mushroom soup
3 cups of shredded cabbage
Brown hamburger. Stir in cream of mushroom soup. In a greased 9×13 pan, cover the bottom with one can of crescent rolls. Add four slices of American cheese on top. Add hamburger mixture. Layer shredded cabbage. Add the last fix slices of cheese. Cover with a layer of crescent rolls. Bake 350 for 20-25 minutes until the crescent rolls are golden.
