A family- and potluck-sized version of a Midwest favorite, runzas!
Provided by KRIS66
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
Nutrition Facts : Calories 537.4 calories, Carbohydrate 33.2 g, Cholesterol 70.3 mg, Fat 32.1 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 11.6 g, Sodium 950.4 mg, Sugar 9.1 g
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Donna D McMahan
[email protected]This casserole was a bit bland for my taste.
Vanessa Minnie
[email protected]This casserole was easy to make and very tasty. I would definitely make it again.
Sharon Masendeke
[email protected]This casserole was delicious! I will definitely be making it again.
MD.Mehadi Hassan 03
[email protected]I made this casserole for my family last night and they loved it! They said it was the best casserole they'd ever had. I'm definitely going to make it again.
Ahmed Elgendy
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love the crescent roll crust, and they don't even notice the cabbage in the filling.
Patricia Hitchcock
[email protected]This casserole is perfect for a potluck or a party. It's easy to make ahead of time, and it can be served hot or cold. I always get rave reviews when I bring it to a gathering.
King Shuvo
[email protected]I'm a vegetarian, so I made this casserole with tofu instead of beef. It was still delicious! The crescent roll crust was flaky and buttery, and the tofu and cabbage filling was flavorful and satisfying. I served it with a side of mashed potatoes and
Dipen Vujel
[email protected]This casserole is a great way to use up leftover cabbage. I always have a lot of cabbage left over after I make coleslaw, and this is a great way to use it up. The casserole is easy to make and very flavorful.
Jacob Aycock
[email protected]This casserole was a disaster! The crescent roll crust was soggy and the beef and cabbage filling was bland and tasteless. I followed the recipe exactly, but it just didn't turn out right. I would not recommend this recipe.
Nur mohammad Shohal
[email protected]This casserole was a bit bland for my taste. I think I would add more salt and pepper next time. The crescent roll crust was good, but the beef and cabbage filling was a bit dry. Overall, it was an okay meal, but I wouldn't make it again.
Abdulleeah
[email protected]I'm not a huge fan of cabbage, but this casserole was surprisingly good! The crescent roll crust was delicious, and the beef and cabbage filling was flavorful and not overpowering. I would definitely make this again.
Shloop
[email protected]This casserole was easy to make and very tasty. I used ground turkey instead of beef, and it was still delicious. I also added a bit of garlic and onion to the filling for extra flavor. Will definitely make this again!
hashir yasir
[email protected]I followed the recipe exactly and it turned out great! The crescent roll crust was flaky and buttery, and the beef and cabbage filling was perfectly seasoned. I served it with a side of mashed potatoes and gravy, and it was a delicious and comforting
Brigitte Gallagher
[email protected]This casserole was a hit at our family potluck! Everyone loved the combination of flavors and textures. The crescent roll crust was a nice touch, and the beef and cabbage filling was hearty and flavorful. I will definitely be making this again.