Runza Casserole

Introduction

This is for those of us who have a little trouble making the bread part for the pockets that lovely runza mix goes in. (I tried making those little pockets 3 times and ended up every time salvaging the mess by making this casserole.)

Ingredients

• 1 pound hamburger
• 1/2 head of cabbage, chopped finely
• 3/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 package Pillsbury Crescent Rolls (package of 8 rolls)
• 1 1/2 cup shredded cheese of your liking

Directions

In a large skillet, brown hamburger with onion. Drain grease. Leave burner on low and add shredded cabbage, salt, pepper and garlic. Cook until cabbage is wilted and soft (about 7 minutes or so). Grease a 8 x 11 inch casserole dish. Put half of the meat/cabbage mixture on the bottom of the casserole dish and sprinkle on half of the cheese. Take four of the crescent rolls, open them up and arrange them so they cover the layer in the casserole dish. Add the rest of the meat/cabbage mixture, layer the other four openned crescent rolls and top with remaining cheese. Bake at 350 degrees for 35-40 minutes.

As I noted above, I tried making traditional runzas three times using frozen bread dough and it just didn't seem to work. Brandon salvaged the mess by turning it into a casserole. We have used biscuit mix to top it off once. It's a very simple homemade biscuit recipe I use. This last effort we used crescent rolls and it turned out wonderfully. Casseroles are a busy person's best friend. This recipe is simple and tastes great!

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