Go Back
Overhead view of runza casserole with bite taken out showing the contents of the casserole. Salad off to the side of the plate.

Runza Casserole

Course: Main
Cuisine: American
Keyword: bierock casserole, meat and cabbage casserole
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 200kcal
Author: Malinda Linnebur
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.
Print Recipe

Ingredients

  • 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

Instructions

  • Preheat oven to 350℉. Lightly grease a 9x13 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.

Notes

  1. Can replace the cabbage with sauerkraut. Use 3 cups of drained sauerkraut. May need to use less seasonings. 

Nutrition

Calories: 200kcal | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 75mg | Potassium: 364mg | Calcium: 14mg | Iron: 3mg