Thursday, October 2, 2008

Runza Casserole

This casserole is soooo very good. I have made this and frozen the other half after cooking and it did work out but it was not frozen more than a month. Another note: My hubby does not really care for cooked cabbage but let me tell you, he RAVED about this the first time I made it. :)

Runza Casserole

3 cans crescent rolls (I only use 2 cans)
2 lbs. hamburger
onion to taste
4 cups shredded cabbage ( or you can use packaged cole slaw mix)
2 cups shredded mozzarella or cheddar cheese. Or a mix of both. Swiss would be good also.

Brown hamburger with onions. Drain. Salt and pepper to taste. Add cabbage to hamburger mixture and steam until cabbage is done. Place half of the crescent rolls in the bottom of a well greased 9x13 pan to form bottom crust. Put cabbage and hamburger mixture on top and then add cheese and cover all with the remaining crescent rolls. Bake at 350 degrees for about 45 minutes. Cover with foil the last 10 minutes so the rolls don't burn.

1 comment:

Amber said...

This sounds interesting! I will have to try it. I like all of the ingredients it made with. I just love casseroles when it's cold outside!