Cheesy Mushroom Runza Casserole
Servings
12
Servings
12
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. In a saucepan, brown ground beef with onion. When meat is about halfway cooked, season with salt & pepper, garlic powder & Italian seasoning & add in mushrooms. Cook for a couple of minutes then add shredded cabbage & cover with a lid. Stir & cook for about 5 more minutes. Cabbage should have wilted.
  3. Combine mushroom soup with milk.
  4. Spread 1/2 of the ground beef mixture in the bottom of an 9 x 13-inch baking dish. Top with 1/2 of the soup mixture & 1/2 of the shredded cheese.
  5. Place one tin of crescent rolls over the top of the casserole. Add remaining ground beef mixture, soup mixture & cheese.
  6. Place second tin of crescent rolls over top of the casserole.
  7. Bake for 25-30 minutes or until the crust is golden brown. Allow to cool for 10 minutes before serving.
Recipe Notes

Alternately you could make your own pastry instead of using crescent rolls.
• 1 ½ cups all-purpose flour, or as needed
• ¼ cup butter, softened
• 2 tablespoons white sugar
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm water
Mix flour, butter, sugar, yeast, and salt together in a large bowl. Pour in warm water and stir until a soft ball forms. Roll dough on a floured surface and knead until elastic, 3 to 4 minutes. Transfer to a bowl and cover with a towel; let rise in a warm and dry area for about 1 hour.