Runza Casserole


  1. 2 lbs. hamburger
  2. 1 white onion, chopped
  3. 4 cups cabbage, chopped (approx. half of a head of cabbage)
  4. 2 (10.5 oz.) cans cream of mushroom soup
  5. 1/2 cup heavy whipping cream
  6. 2 tubes Cresent roll dough
  7. 1 cup shredded mozzarella cheese
  8. 2 Tbsp. stone ground mustard
  9. Seasonings of choice: pepper, garlic powder, parsley


  1. Grease a 9×13 baking dish and spread out one tube of the crescent rolls to cover bottom. Place in oven at 350 degrees for about 7 minutes or until slightly browned.

  2. Cook hamburger along with seasonings and onion until browned; drain and return to pot.

  3. Add in the cans of soup, heavy cream and cabbage.

  4. Simmer over medium low heat for about 5 to 8 minutes or until cabbage has softened a bit.

  5. Top the meat mixture onto the cooked cresent dough.

  6. Spread mustard over meat mixture.

  7. Top with cheese and then top with the remaining cresent dough; sprinkle top with parsley.

  8. Bake uncovered for approximately 30 minutes or until hot and bubbly and dough is browned. Allow to cool at least 5 minutes before cutting.

  9. Enjoy!

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