Classic Runza Casserole

Runza casserole, or every now and then recognized as bierock casserole, is a cozy, easy dish that provides the heartwarming flavors reminiscent of the Nebraska favourite except the fuss of stuffing dough pockets. This dish attracts on the heritage of German-Russian immigrants who settled in the Midwest and cleverly tailored their regular recipes to the new grains and components they found. It’s a pleasant casserole that speaks of records and home—it’s ideal if you’re in search of remedy on a plate.

INGREDIENTS

• 1 lb floor beef
• 1 giant onion, diced
• 1 head cabbage, finely chopped
• Salt and pepper to taste
• 1 tsp caraway seeds (optional)
• 2 cans (8 oz each) refrigerated crescent roll dough
• 2 cups shredded mozzarella cheese

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C).
2. In a massive skillet over medium heat, prepare dinner the floor pork and onion till the meat is browned and the onion is tender. Drain extra grease.
3. Stir in the chopped cabbage and proceed cooking till the cabbage is soft. Season with salt, pepper, and caraway seeds if using.
4. Unroll one can of crescent roll dough and press it into the backside of a 9×13 inch baking dish, masking the backside and stretching barely up the sides.
5. Evenly unfold the red meat and cabbage combination over the crescent roll dough. Sprinkle the shredded cheese over the top.
6. Cover with the ultimate crescent roll dough, unrolling and urgent the dough to cowl the filling.
7. Bake in the preheated oven for 25-30 minutes, or till the crust is golden brown and cooked through.
8. Remove from oven and let sit down for 5 minutes earlier than slicing. Serve hot.

Enjoy.

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