This Runza Casserole combines all the flavors of a traditional runza or bierock, only made easier!! A delicious mix of ground beef, onions, cabbage, and seasonings, all sandwiched between crescent dough.
Have you ever heard of a Runza or maybe a Bierock? Or perhaps you have heard the term Krautburger? They are all the same delicious pocket of ground beef and cabbage tastiness! I love simple and easy dinners, and another favorite of ours is this Homemade Hamburger Helper or this Taco Pasta.
If you have ever been to Nebraska, you have probably seen a Runza Restaurant. When I was living in Nebraska as a kid, I remember my parents would want to stop to get some of these delicious meat pockets, but my brother and I were not on board, lol! Now, my family and I can’t get enough of them. Funny how things change.
Why You Will Love This Runza Casserole:
- All the same flavors of a traditional runza
- So much easier and quicker to make (perfect for busy nights of the week!)
- The filling can be made in advance
- Use shredded cabbage or sauerkraut for the filling
- It’s freezer-friendly
GROUND BEEF: Use as lean or fatty as you want. Just drain before adding to the casserole dish if there is excess fat.
WORCESTERSHIRE, ONION, PEPPER, SEASON SALT, GARLIC POWDER: All flavor the dish. It may seem like a lot of salt, but trust me, it needs it.
CABBAGE: I used fresh cabbage to keep this traditional, but I have also used sauerkraut.
CRESCENT DOUGH: This is the part that makes this so easy and made into a casserole instead of individual pockets. Use the sheets or regular crescent dough. Just roll out and press the seams together to form a sheet.
How To Make Runza Casserole:
STEP 1: Brown the beef with onion. Add seasonings, then add the cabbage. Cook until the cabbage has softened.
STEP 2: Press a crescent dough sheet into the bottom of a 9×13 baking pan. Add filling, then top with another sheet of crescent dough.
STEP 3: Bake at 350 degrees for 25 minutes or until golden. You can brush the top with melted butter before baking to help with browning.
Where Did Runza’s Come From?
They started in Nebraska by a woman named Sarah Everett. But they originated from Germans who immigrated to Russia and later to the United States. Only they called them Bierocks or Krautburgers. Outside of Nebraska, most people know them as Bierocks.
Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave or covered in a 350 oven for 15 minutes, then uncover for another 5-10 minutes or until heated through.
Yes! This can only be frozen after baking. Wrap the completely cooled dish in heavy-duty foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Can also remove it from the baking pan and freeze it in a freezer-safe container.
The filling can be made a couple of days in advance. Don’t assemble the casserole until ready to bake as crescent dough must be baked once the can is opened.
- Cheeseburger: Lay slices of American cheese across the top of the filling. Scatter freshly chopped onion and pickle slices on top of the cheese. Top with second layer of dough. Serve with ketchup and mustard to dip.
- Cheese: Lay slices of American cheese across the top of the filling before adding the top layer of dough.
- Swiss Mushroom: Scatter sauteed mushrooms across the top of the filling. Lay slices of swiss cheese on top of the mushrooms then add the second layer of dough.
- Spicy Jack: Scatter sauteed bell peppers across the top of the filling. Lay slices of pepper jack cheese then top with the second layer of dough.
- Bacon cheeseburger: Add all the toppings of the cheeseburger above and add chopped crispy bacon. Can also serve with BBQ sauce.
- Any side salad will go great with this.
- Old Fashioned Potato Salad
- Any steamed vegetable
- Broccoli Grape Salad
- French fries
- 2 pounds (907g) ground beef
- 1 medium onion, chopped
- ¼ cup (60ml) Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon season salt and pepper to taste
- 6 cups (375g) finely shredded cabbage
- 2 (8oz) (226g) tubes crescent dough sheets or rolls
- Preheat oven to 350℉. Lightly grease a 9×13 baking pan; set aside.
- In a large skillet, brown the ground beef and onion until no longer pink. Stir in the Worcestershire, garlic powder, season salt, and pepper. Stir in the cabbage and cook until cabbage is wilted (about 5 minutes). If there isn't much fat in the pan to cook the cabbage add a couple tablespoons of butter. If there is still liquid after cooking drain before adding to the casserole dish.
- Remove crescent dough from package and press into prepared pan. Top with filling mixture and top with the other package of crescent dough. Optional: brush with a little melted butter for more browning. Bake for 25 minutes or until golden brown.
- Can replace the cabbage with sauerkraut. Use 3 cups of drained sauerkraut. May need to use less seasonings.