Saturday, August 28, 2010

RunZa Casserole

Being from Nebraska, one of my favorite things to eat is a swiss cheese mushroom runza. If you've never heard of runzas than I would say that you are missing out. It's actually a surprise to me just how many people have never heard of such a thing. But, I guess that's because it's a Nebraska thing. . . ha ha!

According to Wikipedia, a Runza (also called a bierock, fleischkuche or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. 

According to the Runza restaurant website, a runza sandwich is homemade dough made from scratch everyday — stuffed full of choice ground beef, onions, cabbage, and secret spices—and then baked fresh and served hot. MMMmmmmmm yes...pure heaven! I thought that the Runza restaurant chain had patented the "runza" name, but don't quote me on that. Even when we make them ourselves, we still call them runzas. 

When I was growing up, my grandma would make a big batch of runzas and share with us. My mom has also made them a time or two. I'll get around to making my own runzas someday. For now I have a quick fix  . . . RunZa Casserole.


The basic ingredients . . .
1-1/2 lbs ground beef, 1/2 onion (chopped), salt, pepper, minced onion, minced garlic, garlic salt, 1 bag of shredded cabbage (approx. 4 cups), mozzarella cheese (shredded), 2 tubes of crescent roll dough.
Variation: replace the mozzarella with swiss cheese . . . so good!!!

The extras . . .
Cheddar cheese and sliced mushrooms.

Putting it together . . .
Brown the hamburger and onion. If you're not a big fan of onion, and because the recipe also calls for minced onion, you may want to skip the fresh onion. 
We LOVE onions so the more the better!


 The next step is to season the meat/onion mixture. I used lean beef so I really didn't have any grease to drain, but be sure to drain if you have too.

Add minced onion, minced garlic, garlic salt, pepper and salt.
The key to flavor is really in the seasonings so make sure you have a taste.


Add the shredded cabbage to the meat mixture. 
This particular bag mixture had carrots.


Cook the mixture until the cabbage shrinks down. I added more seasonings, especially salt.
At this point you may want to have another lttle taste test.

Assembly at it's (uh) finest . . .
Place one tube of crescent roll dough in a 9 x 13 casserole dish.
Flatten out the dough with your hands or  use a baker's roller (Pampered Chef plug).
It doesn't have to be pretty, but knock yourself out if you want it to be perfect.
  
 Add the meat/cabbage mixture on top of the dough.


 Optional: Add one can of sliced mushrooms

Here comes the love . . .
Sprinkle one package (2 cups) of mozzarella cheese on top of the mixture.
Variation: Substitute swiss cheese for mozzarella.


 
Optional: Add some more love (aka cheddar cheese). I used about 1/4 cup.

Topping it off . . .
Place the second tube of crescent dough on top. 

You may want to make it look prettier than I did. But, if you don't care and you just want to eat it then you will end up with a top crust that resembles Frankenstein!

Bake according to directions on the crescent roll dough. Since you are using two tubes of dough, you will more than likely double the time. Just keep an eye on it. It should be golden brown when done.

Voila!
Fresh out of the oven.


Ready to eat! 
We like to eat with ketchup and mustard, but it's good by itself too. 
 

My husband had a big smile on his face when I served this to him for dinner. I told him that I thought it looked ugly (ie, Frankenstein), but he said, "who cares...it tastes good!" Yay! That's what I like to hear. I hope you enjoy it as much as he did.

RunZa Casserole
Ingredients:
  1-1/2 lbs Ground beef
  1/2 onion (chopped)
  salt
  pepper
  minced onion
  minced garlic
  garlic salt
 1 bag of shredded cabbage (approx. 4 cups)
  mozzarella cheese (or swiss cheese slices)
  2 tubes of crescent roll mix
Additional (optional) ingredients:
  1/4 cup cheddar cheese
  1 can of sliced mushrooms


Directions:
1. Brown the hamburger and onion. If you're not a big fan of onion, and because the recipe also calls for minced onion, you may want to skip the fresh onion.
2. Season the meat mixture with minced onion, minced garlic, garlic salt, pepper and salt.
3. Add the shredded cabbage to the meat mixture.
4. Cook the mixture until the cabbage shrinks down. I added more seasonings, especially salt. *
           **At this point, make sure you've had a little taste*
5. Flatten out one tube of crescent roll dough into the bottom of a 9 x 13 casserole dish. It doesn't have to be pretty, but knock yourself out if you want it to be perfect.
6. Add the meat/cabbage mixture on top of the dough.
7. If desired, add sliced mushrooms.
8. Sprinkle one package (2 cups) of mozzarella cheese on top of the mixture.
9. If desired, add cheddar cheese.
10. Place the second tube of crescent dough on top of the cheese/meat/cabbage mixture.
11. Bake according to directions on the crescent roll dough. Since you are using two tubes of dough, you will more than likely double the time. Just keep an eye on it. It should be golden brown when done.


 Photobucket

5 comments:

  1. Please blog about that puppychow! YUUUM

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  2. For those of you that don't intend on going to Nebraska, Kansas, or Fort Collins/Loveland (Basically staying in the Denver Metro Area) you can try a Runza type sandwich at a place called Helga's Deli in Aurora (http://www.helgasdeli.com/default.htm).

    It's called a Krautburger, but keep in mind that it's their take on this wonderful meal! :)

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  3. In my Runza casserole, instead of the cheese slices, I stir in a can of Cheddar Cheese soup, or you can also use a can of Cream of Mushroom soup. I use angel hair coleslaw, which is very thinly sliced and melts right into the filling--delicious! I recently discovered that Crescent Rolls now also come in solid sheets, so I don't have to patch and pat together the crescents--very easy. I LOVE Runzas and Runza Casserole, thanks for posting to Kelly's Korner! GO HUSKERS!!

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  4. I've never heard of this but am an East Coaster : ) Thanks for sharing-I love trying new recipes. Visiting from Kelly's Korner today.

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  5. Thanks for sharing this recipe. I spent about six years of my childhood in Nebraska. My dad was an Air Force physician stationed at Offutt. I miss Runza's. I was so excited to see your recipe posted on Kelly's Korner. Thanks for sharing and allowing me to taste something I haven't had in such a long time. I'll also have to try making traditional Runza's. However, this is much quicker on busy nights.

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