A family- and potluck-sized version of a Midwest favorite, runzas!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage, onion, salt, and pepper; mix well.

  • Cover the bottom of a 9x13-inch baking pan with 1 package of crescent rolls. Pinch seams together. Pour beef-cabbage mixture over the dough. Spread undiluted mushroom soup on top. Cover with mozzarella cheese. Unroll the second package of crescent roll dough over the filling.

  • Bake in the preheated oven until top and edges are golden brown, about 30 minutes.

Cook's Note:

Use 2 small packages of pre-shredded cabbage if preferred.

Nutrition Facts

537 calories; protein 27.1g; carbohydrates 33.2g; fat 32.1g; cholesterol 70.3mg; sodium 950.4mg. Full Nutrition
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