Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray. Lay one roll of crescent rolls in the bottom of prepared pan; set aside.
If you're not from Nebraska, you might not be familiar with this take on a casserole. A Runza casserole has two layers of crescent roll dough, meat, vegetables, and cheese. YUM.
Servings and Ingredients
|2||(8-oz. each) tubes Hy-Vee refrigerated crescent rolls, (do not separate)|
|1 ½ lbs.||lean ground beef|
|1||medium green cabbage, shredded|
|1||medium yellow onion, chopped|
|Hy-Vee ground black pepper|
|1||(10.5-oz.) can Hy-Vee cream of mushroom soup|
|1 c.||Hy-Vee shredded sharp Cheddar cheese|
Things To Grab
Add ground beef to a large skillet over medium-high heat. Cook, breaking up large chunks, until beef is no longer pink (165 degrees). Stir in cabbage and onion. Cook 1 to 2 minutes more or until cabbage has wilted slightly. Season with salt and pepper. Transfer mixture to prepared pan.
Add soup and shredded cheese to a medium bowl. Stir to combine. Add to prepared pan covering meat layer. Top with remaining crescent roll dough. Bake 35 to 40 minutes or until crescent rolls are golden brown and center is bubbly.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 40mg
- Sodium: 560mg
- Total Carbohydrates: 24g
- Protein: 19g
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