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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Runza Casserole Recipe

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This recipe for Runza Casserole, by , is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Ilk

Category:
Category:

Ingredients:  
Ingredients:  
1 pound hamburger
1 finely chopped small onion
Salt and pepper to taste
2 cups shredded cabbage
1 can cream of mushroom soup
2 cans refrigerated crescent rolls
16 slices American cheese

Directions:
Directions:
In skillet, brown hamburger and onion. Add shredded cabbage to skillet and cover to steam for a few minutes. Add salt and pepper to taste. Add the soup and mix well. Cover the bottom of a 9 x 13 pan with one can of crescent rolls and press together to form one solid sheet of crescent rolls. Add the hamburger mixture and spread over the crescent rolls. Add the cheese slices on top of the hamburger mixture and finally add the second can of crescent rolls.
Bake 35 to 40 minutes at 350.

Personal Notes:
Personal Notes:
I lived in Lincoln, Nebraska for about 5 1/2 years and was introduced to the yummy beef and cabbage Runza sandwich during this time; the cheese Runza was my favorite. The first Runza drive in opened in Lincoln in 1949.
I searched online for a Runza type recipe and actually found many for Runza casseroles so I combined a few and came up with this version.

 

 

 

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