"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Runza Casserole Recipe

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This recipe for Runza Casserole, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Gorman
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. ground beef
1/2 small onion - diced
2/3 small head of cabbage - diced
1 can cream of mushroom soup
2 cans crescent rolls
shredded cheddar cheese - (to taste or liking)

Directions:
Directions:
Preheat over to 350
Brown ground beef with onion, drain
Add cabbage - cover and simmer approx 15 minutes or until cabbage is somewhat clear (I add a small amount of water to help with steaming)
Add cream of mushroom soup, stir
In a 9x13 greased pan:
Cover bottom with 1 tube crescent rolls
Pour hamburer mixture over top
Sprinkle with cheese (as much or little as wanted)
Top with second can of crescent rolls
Bake for 25-30 minutes, until crescent rolls are browned

Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
For the two of us, I prepare a half batch in a 9x9 pan, still using 1 can of cream of mushroom and 1/2 of everything else. You can add 2 cans to the full recipe if you want a creamer casserole.

 

 

 

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