If you’ve never had a Runza before, you’re in for a treat. This Runza Casserole is a warm, cheesy, comforting dish that brings all the flavors of the classic Midwestern sandwich into an easy-to-make, family-sized meal. We’re talking flaky crescent rolls, savory ground beef, tender cabbage, and melty cheddar cheese—baked together in one cozy pan.
It’s simple, filling, and perfect for busy weeknights. Plus, you won’t believe how affordable it is to make.
Classic Comfort in a Casserole Dish
The original Runza sandwich hails from Nebraska, where they’re baked with homemade bread and stuffed with beef and cabbage. This casserole version is a lot less hands-on and way faster—but just as satisfying.
It’s got layers of buttery crescent dough, a seasoned meat-and-cabbage filling, and melted cheese throughout. Think of it like a lazy version of a savory stuffed pastry—with all the flavor and none of the fuss. It’s the kind of recipe that gets passed around at potlucks and shows up in family recipe boxes.
Frequently Asked Questions
What’s a Runza, anyway?
A Runza is a baked sandwich that usually includes beef, cabbage, and onion wrapped in bread dough. This casserole mimics all those classic flavors without needing to make dough from scratch.
Can I make it ahead of time?
Yes! Assemble the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When you’re ready to cook, just pop it in the oven. You may need to add 5–10 minutes to the baking time if it’s cold from the fridge.
What kind of cabbage should I use?
Green cabbage works great here, but feel free to use any kind you have on hand. Pre-shredded bagged cabbage or coleslaw mix is a time-saving bonus.
Can I freeze it?
Absolutely. Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat covered in the oven or microwave until warmed through.
Can I use other meats?
Yep! Ground pork, turkey, or even sausage would work just fine. Use what you’ve got.
Ingredients You’ll Need
Here’s a quick rundown of what you need to make this hearty casserole:
- 2 cans refrigerated crescent rolls – One for the bottom crust, one for the top
- 1½ pounds ground beef – Or your favorite ground meat
- 1 medium yellow onion – Diced for extra flavor
- ½ head green cabbage – Shredded (about 4 cups)
- 2 tablespoons butter – Adds richness when cooking the veggies
- Salt and pepper – To taste
- 1½ cups shredded cheddar cheese – The melty layer that ties it all together
- Optional: cream of mushroom soup, seasoned salt, or hot sauce for more flavor
How to Make Runza Casserole
Step 1: Bake the bottom crust
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Unroll one can of crescent dough and press it into the bottom of the dish. Bake for 5 minutes to give it a head start.
Step 2: Cook the filling
In a large skillet, brown the ground beef over medium-high heat. Once it’s no longer pink, push the meat to the sides and melt the butter in the center. Add the diced onions and season with salt and pepper. Cook for 2–3 minutes until the onions soften.
Step 3: Add the cabbage
Stir in the shredded cabbage and cook for about 5 minutes, or until it’s wilted down. Taste and season again if needed. For extra creaminess, you can stir in a can of cream of mushroom soup here if you like.
Step 4: Assemble the casserole
Spoon the beef and cabbage mixture over the baked crescent roll crust. Sprinkle shredded cheddar cheese evenly on top. Unroll the second can of crescent dough and lay it over everything.
Step 5: Bake it up
Bake for 20–25 minutes, or until the top is golden brown. Let it sit for a few minutes before slicing—it’ll hold together better.
Runza Casserole Recipe
Ingredients
- 2 8 oz tubes refrigerated crescent rolls
- 1½ lbs ground beef
- 1 medium onion chopped
- 2 tbsp butter
- ½ head green cabbage shredded
- 2 tsp salt
- 1 tsp black pepper
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Press one tube of crescent dough into the bottom of the dish. Bake for 5 minutes.
- In a large skillet, brown the ground beef. Push to the edges and melt butter in the center.
- Add onions and cook 2–3 minutes. Stir in cabbage and cook until wilted, about 5 minutes. Season with salt and pepper.
- Spoon the meat mixture over the baked crust. Sprinkle cheese on top.
- Unroll the second tube of crescent dough and lay it over the filling.
- Bake uncovered for 20–25 minutes or until golden brown.
- Cool for 5 minutes, then slice and serve.
Tips & Twists
- Make it creamy: Stir in a little sour cream, cream cheese, or mushroom soup to the beef mixture for a richer texture.
- Add spice: A dash of hot sauce or seasoned salt kicks up the flavor.
- Make it veggie-packed: Add carrots, mushrooms, or bell peppers to the meat mixture.
This Runza Casserole is one of those no-fuss dinners that checks all the boxes: simple ingredients, full of flavor, and feeds the whole family. It’s comfort food you can count on—just like a warm hug from the Midwest.
