Runza Casserole is a delicious and hearty dish that is perfect for a family dinner. Growing up in Nebraska, Runza Casserole was a staple in my household. My mom would make it for special occasions, and it quickly became a family favorite. The combination of ground beef, cabbage, and cheese in a flaky crust is a comfort food that will bring back fond memories of home.<\/p>\n\n\n\n
This Runza Casserole recipe is easy to make and requires minimal ingredients. It’s a great way to use up leftovers, and the flavors blend together perfectly. Plus, it’s a great way to get your family to eat their vegetables! This casserole is sure to become a family favorite, just like it did in my house.
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Ingredients:<\/strong><\/p>\n\n\n\n -1 lb. ground beef Instructions:<\/strong><\/p>\n\n\n\n 1. Preheat oven to 375 degrees F.<\/p>\n\n\n\n 2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Drain fat.<\/p>\n\n\n\n 3. Add cabbage, onion, garlic powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.<\/p>\n\n\n\n 4. In a medium bowl, mix together cream of mushroom soup and milk.<\/p>\n\n\n\n 5. Spread 1\/2 of the ground beef mixture in the bottom of a 9×13 inch baking dish.<\/p>\n\n\n\n 6. Top with 1\/2 of the soup mixture and 1 cup of the cheese.<\/p>\n\n\n\n 7. Place one of the pie crusts over the top of the casserole.<\/p>\n\n\n\n 8. Add the remaining ground beef mixture, soup mixture, and cheese.<\/p>\n\n\n\n 9. Place the second pie crust over the top of the casserole. 10. Bake for 25-30 minutes, or until the crust is golden brown.<\/p>\n\n\n\n 11. Let cool for 10 minutes before serving. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Runza Casserole is a delicious and hearty dish that is perfect for a family dinner. Growing up in Nebraska, Runza Casserole was a staple in my household. My mom would […]<\/p>\n","protected":false},"author":2,"featured_media":2113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2112"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2112\/revisions"}],"predecessor-version":[{"id":2114,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2112\/revisions\/2114"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2113"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
-1\/2 head of cabbage, chopped
-1\/2 onion, diced
-1\/2 teaspoon garlic powder
-1\/2 teaspoon salt
-1\/4 teaspoon pepper
-1 can (10.75 oz) cream of mushroom soup
-1\/2 cup milk
-2 cups shredded cheddar cheese
-1 package (2 crusts) refrigerated pie crust<\/p>\n\n\n\n
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