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Pioneer Woman Runza Casserole

Pioneer Woman Runza Casserole - recipe card
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This Runza Casserole takes the beloved flavors of the classic Runza sandwich—seasoned ground beef, sautéed onions, and creamy coleslaw mix—and bakes them into a comforting, single-dish meal. A buttery, golden bread layer on top and bottom creates a satisfying crust, while the cheesy, savory filling stays moist and tender.

Ingredients

Scale
  • 1 lb (16 oz) ground beef (85/15 lean-to-fat ratio)
  • 1 tablespoon olive oil
  • 1 cup yellow onion, finely diced (about 1 medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 (16 oz) bag coleslaw mix (shredded green cabbage and carrots)
  • 2 tablespoons unsalted butter
  • 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
  • 1 cup (8 oz) sour cream
  • 2 cups (8 oz) shredded sharp cheddar cheese, divided
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8-count, such as Pillsbury Grands)
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 1/2 teaspoon garlic powder (for butter brush)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter. This temperature ensures the casserole bakes evenly and the biscuit topping turns golden without burning.
  2. In a large skillet (12-inch) over medium-high heat, add 1 tablespoon olive oil and let it shimmer, about 30 seconds. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Use a slotted spoon to transfer the cooked beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Reduce heat to medium. Add 1 tablespoon unsalted butter to the skillet. Once melted, add the diced onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Add the minced garlic, kosher salt, black pepper, oregano, and thyme, and cook for 30 seconds until fragrant.
  4. Add the entire bag of coleslaw mix to the skillet. Cook over medium heat, stirring occasionally, until the cabbage is wilted and reduced in volume, about 5-6 minutes. The cabbage should be tender but not mushy.
  5. Return the browned beef to the skillet. Add the condensed cream of mushroom soup and sour cream, stirring until fully combined. Remove from heat and fold in 1 1/2 cups (6 oz) of the shredded cheddar cheese, reserving 1/2 cup (2 oz) for the topping. The mixture will be thick and creamy.
  6. Transfer the filling to the prepared 9×13-inch baking dish, spreading it into an even layer. The filling should be about 1 inch deep.
  7. Open the can of refrigerated biscuits. Separate each biscuit and cut each one into quarters (four pieces per biscuit). Arrange the biscuit pieces evenly over the top of the filling, pressing them down slightly so they nestle into the surface. Leave small gaps for steam to escape.
  8. In a small bowl, combine the 2 tablespoons melted unsalted butter with 1/2 teaspoon garlic powder. Brush this garlic butter mixture generously over the top of the biscuit pieces. This promotes a shiny, golden-brown crust.
  9. Sprinkle the reserved 1/2 cup shredded cheddar cheese over the buttered biscuit pieces. The cheese will melt and form a savory, bubbly crust.
  10. Place the casserole on the middle rack of the preheated oven. Bake until the biscuit topping is deep golden brown and the filling is bubbling around the edges, about 25-30 minutes. A toothpick inserted into a biscuit piece should come out clean.
  11. Remove from the oven and let rest on a wire rack for 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice and serve without the top sliding off.
  12. To serve, cut into 4 equal rectangular portions. Use a wide spatula to lift each piece from the bottom. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble and bake the casserole, then cool completely. Wrap tightly in foil and freeze for up to 3 months. Reheat: Thaw overnight in the refrigerator. Reheat in a 350°F/177°C oven, covered with foil, for 20-25 minutes or until hot. For individual servings, reheat in the microwave on high in 30-second intervals until steaming. To avoid soggy biscuits, do not microwave for more than 2 minutes total.

Nutrition

Keywords: runza casserole, pioneer woman runza, Nebraska runza bake, ground beef casserole, cabbage casserole, cheesy bread casserole, comfort food dinner, easy weeknight casserole, Midwest casserole, coleslaw casserole

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