Pioneer Woman Runza Casserole
The Runza sandwich has German-Russian origins, brought to Nebraska by immigrants who made filled bread pockets called “bierocks.” The Pioneer Woman’s Runza Casserole keeps that same flavor profile — seasoned beef, cabbage, and melted cheese — but simplifies it by layering everything in a casserole dish instead of stuffing individual rolls. The result is just as delicious and far less time-consuming.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American (Midwestern)
Ingredients
For the filling:
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1 pound ground beef
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1 small onion, chopped
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2 cups shredded cabbage
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon Worcestershire sauce
For assembling the casserole:
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2 cans refrigerated crescent roll dough
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2 cups shredded cheddar cheese
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1 tablespoon butter, melted (for brushing the top)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with butter or oil.
In a large skillet, cook the ground beef and chopped onions over medium heat until browned. Drain any excess grease.
Stir in shredded cabbage, salt, pepper, garlic powder, and Worcestershire sauce. Cook for 5–7 minutes, stirring often, until the cabbage softens and reduces in volume. Remove from heat.
Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, sealing any seams.
Spread the cooked beef and cabbage mixture evenly over the crescent dough. Sprinkle shredded cheddar cheese evenly on top.
Unroll the second can of crescent roll dough and place it over the cheese layer, pressing the edges to seal. Brush the top with melted butter for a golden finish.
Bake for 25–30 minutes, or until the top crust is puffed and golden brown.
Let the casserole rest for about 10 minutes before slicing. Serve warm for the best texture and flavor.