Runza Casserole

Name: Runza Casserole
Prep time: 15 min
Cook time: 50 min
Ingredients: 2 (8-oz. each) tubes Hy-Vee refrigerated crescent rolls; 1.5 lbs. of lean ground beef; 1 medium green cabbage; 1 medium yellow onion; 0 Hy-Vee salt; 0 Hy-Vee ground black pepper; 1 (10.5-oz.) can Hy-Vee cream of mushroom soup; 1 c. of Hy-Vee shredded sharp Cheddar cheese

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Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 12

Author : Hy-Vee Test Kitchen

Ingredients

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2 (8-oz. each) tubes Hy-Vee refrigerated crescent rolls1.5 lbs. of lean ground beef1 medium green cabbage1 medium yellow onion0 Hy-Vee salt0 Hy-Vee ground black pepper1 (10.5-oz.) can Hy-Vee cream of mushroom soup1 c. of Hy-Vee shredded sharp Cheddar cheese

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.