Runza Casserole

Runza Casserole is a scrumptious and hearty dish that is ideal for a household dinner. Growing up in Nebraska, Runza Casserole used to be a staple in my household. My mother would make it for distinctive occasions, and it rapidly grew to become a household favorite. The mixture of floor beef, cabbage, and cheese in a flaky crust is a alleviation meals that will convey again fond reminiscences of home.

INGREDIENTS

• 1 lb. floor 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 deal (2 crusts) refrigerated pie crust

INSTRUCTIONS

1. Preheat oven to 375 tiers F.
2. In a giant skillet over medium-high heat, prepare dinner floor red meat till no longer pink. Drain fat.
3. Add cabbage, onion, garlic powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. In a medium bowl, combine collectively cream of mushroom soup and milk.
5. Spread half of the floor red meat combination in the backside of a 9×13 inch baking dish.
6. Top with half of of the soup combination and 1 cup of the cheese.
7. Place one of the pie crusts over the pinnacle of the casserole.
8. Add the final floor red meat mixture, soup mixture, and cheese.
9. Place the 2nd pie crust over the pinnacle of the casserole.
10. Bake for 25-30 minutes, or till the crust is golden brown.
11. Let cool for 10 minutes earlier than serving. Enjoy!

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