Sunday, September 26, 2010

Runza (sometimes called Bierocks)

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Campbell's condensed soups: cream of mushroom ...Image via WikipediaKnow how to tell if a recipe is good as you look through your cookbooks or recipe cards?  Look for the ones that are the most soiled, and covered with water spots and food stains.
The following recipe fits all of the above.  Really stained, and really good tasting. 
This is a casserole version of the individual Runzas.  Economical, quick, easy, and tasty.
The OldGuy

Runza (Casserole version)

2 packages crescent rolls
1 pound ground beef
1 medium onion, chopped
salt and pepper to taste
1 medium head of Cabbage, chopped
1 can Cream of Mushroom soup,  undiluted
1 cup shredded cheddar cheese

Cook cabbage and onion in oil in a large frying pan until cabbage is tender.  Brown ground beef; drain and add to cabbage and onion.  Unroll 1 package of crescent rolls in the bottom of a 9-inch x 13-inch baking dish and seal perforations. Place beef mixture over crescent roll dough and spread evenly. Pat down slightly, and spread with Cream of Mushroom soup and sprinkle with cheese.  Unroll 2nd package of crescent rolls, seal perforations, and place on top of cheese.
Bake in a preheated 350 degree oven for 30 minutes or until top is golden brown.
Left-overs freeze well.


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