This Runza casserole is a Midwestern favorite made into a wholesome casserole that will feed a crowd. Combining ground beef, onions, cabbage and cheese into a croissant topped casserole perfect for those winter evenings.
Nebraska was not my favorite state to live but there are days that I do find myself missing that small town feeling and Runza. What is Runza you ask? A runza (also called a bierock, krautburger, fleischkuche, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings.
In the Midwest there are Runza fast food restaurants that we loved visiting and now we miss it! Let me go back a little further than college. For my high school youth group we also made these yummy pockets and sold them as fundraisers but we called them krautburgers. I hated making them as a kid but man they really are delicious.
I decided to find a way to combat that Runza craving while we are here in Colorado and make a delicious Runza Casserole that mocks a Runza perfectly! Also, in my opinion, this recipe is a lot easier than making individual Runza pockets.
Runza Casserole Recipe
Ingredients:
2 packages of refrigerated croissants
2 pounds ground beef or turkey
2 medium onions, diced
4 cups of green cabbage, chopped
2 cups shredded Mozzarella cheese
Salt and pepper – to taste
Directions:
1. Preheat oven to 350 degrees.
2. In a 9×13 pan spread one package of the refrigerated croissants into the bottom of the pan. Bake croissants for 7-9 minutes or until they are nice and golden. Remove from oven when baked.
3. Meanwhile, brown ground beef and onions in a skillet. Once cooked through, drain the fat from the skillet.
4. Add the chopped cabbage to the skillet filled with meat and onions and let the cabbage cook/steam for a few minutes.
5. Once the Runza filling is cooked, layer it on top of the baked croissants in the pan.
6. Sprinkle the Mozzarella cheese over the meat mixture.
7. Carefully top the casserole with the second package of refrigerated croissants.
8. Bake uncovered for 30 minutes at 350 degrees.
9. Remove from oven and cover pan with foil and bake for another 10 minutes – this allows the casserole topping to be a bit softer.
10. Cut into squares and serve and enjoy hot.
Runza Casserole
This Runza casserole is a Midwestern favorite made into a wholesome casserole that will feed a crowd. Combining ground beef, onions, cabbage and cheese into a croissant topped casserole perfect for those winter evenings.
Ingredients
- 2 packages refrigerated croissants
- 2 pounds ground beef
- 2 onions diced
- 4 cups green cabbage chopped
- salt and pepper to taste
- 2 cups shredded mozzarella cheese
Instructions
-
Preheat oven to 350 degrees. In a 9x13 pan spread one package of the refrigerated croissants into the bottom of the pan. Bake croissants for 7-9 minutes or until they are nice and golden. Remove from oven when baked.
-
Meanwhile, brown ground beef and onions in a skillet. Once cooked through, drain the fat from the skillet.
-
Add the chopped cabbage to the skillet filled with meat and onions and let the cabbage cook/steam for a few minutes.
-
Once the Runza filling is cooked, layer it on top of the baked croissants in the pan. Sprinkle the Mozzarella cheese over the meat mixture.
-
Carefully top the casserole with the second package of refrigerated croissants.
-
Bake uncovered for 30 minutes at 350 degrees. Remove from oven and cover pan with foil and bake for another 10 minutes - this allows the casserole topping to be a bit softer.
Cut into squares and serve and enjoy hot.
I am really happy with how this casserole turned out and it totally helped me crush that Runza craving. This casserole is very hearty and perfect for winter time. So good! I know we will be adding this to our meal plan rotation.
This post was originally published on February 22, 2019 and updated on July 14, 2021.
Have you experienced a Runza before?
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