Growing up in Nebraska, Runza Casserole was more than just a meal; it was a cherished tradition. This hearty dish, brimming with ground beef, cabbage, and cheese all tucked into a flaky crust, brings back warm memories of family gatherings and cozy dinners. It’s the kind of comfort food that fills the room with delightful aromas and fills your heart with homey nostalgia.
This recipe is wonderfully straightforward, making it perfect for both weeknight dinners and special occasions. It’s an excellent way to sneak some veggies into your family’s diet, and the familiar flavors are sure to win over everyone at the table. So, let’s get started and keep the tradition alive by making your own Runza Casserole that might just become a new family favorite.
Ingredients:
1 lb. ground beef
1/2 head of cabbage, chopped
1/2 onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10.75 oz) cream of mushroom soup
1/2 cup milk
2 cups shredded cheddar cheese
1 package (2 crusts) refrigerated pie crust
Instructions:
Preheat and Prep:
Start by preheating your oven to 375 degrees F. Grease a 9×13 inch baking dish to ready it for the casserole.
Cook the Beef:
Heat a large skillet over medium-high heat. Crumble in the ground beef and cook until it’s no longer pink. Drain any excess fat to keep things light.
Add Veggies and Season:
To the skillet with beef, add the chopped cabbage and diced onion. Season with garlic powder, salt, and pepper. Cook for about 5 minutes, or until the vegetables are just tender, stirring occasionally to ensure even cooking.
Mix Soup and Milk:
In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. This mixture will help create a creamy filling that binds the ingredients together beautifully.
Layer the Casserole:
Spread half of the beef and vegetable mixture into the bottom of your prepared baking dish. Top with half of the soup mixture and sprinkle with one cup of cheddar cheese.
Carefully place one pie crust over this layer, tucking the edges in to fit.
Repeat the layering with the remaining beef mixture, soup mixture, and another cup of cheese.
Top with the second pie crust, sealing the edges to enclose the filling.
Bake:
Place the casserole in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve:
Let the casserole cool for about 10 minutes after removing it from the oven. This rest time helps everything set up for easier slicing.
Slice up this delightful Runza Casserole and serve it warm. Whether it’s a casual weeknight dinner or a gathering of friends and family, this dish is sure to comfort and satisfy with every bite. Enjoy the melding of flavors and the joy of a meal well made. Happy cooking!