Description
Inspired by the iconic Midwestern Runza sandwich, this casserole layers savory ground beef, sautéed cabbage, and melted cheese between two flaky croissant crusts. It’s a cozy, crowd-pleasing bake that brings comfort to every bite — no rolling required!
Ingredients
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2 packages refrigerated croissant dough
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2 pounds ground beef or turkey
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2 medium onions, diced
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4 cups chopped green cabbage
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2 cups shredded mozzarella cheese
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Salt and pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C).
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Unroll one package of croissant dough and press it into the bottom of a 9×13-inch baking dish.
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Bake the bottom crust for 7–9 minutes, or until lightly golden. Remove from oven and set aside.
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In a large skillet over medium heat, cook the ground meat and diced onions until the meat is browned and the onions are soft. Drain excess grease.
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Add chopped cabbage to the skillet. Sauté for 4–5 minutes until slightly wilted and tender. Season with salt and pepper to taste.
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Spread the meat and cabbage mixture evenly over the baked croissant crust.
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Sprinkle the shredded mozzarella cheese over the meat layer.
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Unroll the second package of croissant dough and carefully place it over the cheese layer to form the top crust.
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Bake the uncovered casserole at 350°F for 30 minutes.
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Cover with foil and bake for an additional 10 minutes to ensure the top is soft and fully cooked.
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Let it rest for a few minutes before slicing into squares. Serve hot.
Notes
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Make-Ahead Friendly: Prepare the filling in advance and assemble right before baking.
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Cheese Variations: Try Swiss or provolone for a more classic Runza flavor twist.
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Vegetarian Option: Use plant-based ground meat or sautéed mushrooms and lentils instead of beef.
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Freezer Tip: Assemble and freeze unbaked. Bake straight from frozen at 350°F for 50–60 minutes, covering halfway through.
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Serving Suggestion: Great with a side salad or roasted veggies for a full meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American / Midwestern