Directions: |
Directions:We love this for dinner and it's easy/quick to do.
Lightly brown the 2lbs of hamburger and drain off all of the juices in a strainer. While that's cooking, halve a head of cabbage and cut out the dense core, then chop it into thin strips about an inch long. You can use the entire head if you like the ruffage, but a half normally does it.
Return the browned beef to the pan and re-apply the medium head. Add the cabbage and mix the hot beef and cabbage every 5 minutes or so. Do this for 10-15minutes, or until the cabbage looks like it's cooking down.
While the beef/cabbage is cooking down, take a baking pan and grease the bottom and sides. Then unroll 1 pkgs of crescent rolls and line the bottom of the pan. Add a layer of shredded cheddar.
When the hamburger is thoroughly browned and the cabbage is wilting, add the mixture to the pan with the 1 layer of crescent roll and cheese. Spread it out evenly then add another layer of shredded cheddar (this is not a science- add per your likes). Then open the 2nd can of crescent rolls, unroll them and cover the entire top of the casserole.
Put into a pre-heated 365 degree oven and cook until the top pastry is golden brown (about 15-25 min). When it's done let it rest outside the oven for about 5 min before you cut it into serving-sized portions and serve with a spatula.
You can add other ingredients as well, just note that anything that you add that creates liquid (sauces, vegetables that sweat when cooked) will prevent the bottom pastry from cooking all the way. Best to add those items after baking on top or on the side. |
This recipe for Runza Casserole is from