Ah! You’re talking about Runza Casserole, a baked dish inspired by the famous Midwestern Runza sandwich. Essentially, it’s a “deconstructed” Runza in casserole form—layers of ground beef, cabbage, onions, and sometimes cheese in a savory dough or biscuit topping. It’s perfect comfort food and easier to make for a crowd than individually wrapped sandwiches.
Here’s a simple way to make it:
Ingredients
For the filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 cups shredded cabbage
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce (optional)
For the topping:
- 1 can refrigerated biscuit dough or 1 batch of homemade biscuit dough
- 1 egg, beaten (for brushing, optional)
Optional: shredded cheddar cheese for extra richness
Instructions
- Preheat oven: 375°F (190°C).
- Cook the filling:
- In a skillet over medium heat, cook ground beef until browned.
- Add onions and cook until softened.
- Stir in shredded cabbage, garlic powder, salt, pepper, and Worcestershire sauce. Cook until cabbage is tender (~5–7 minutes).
- Assemble the casserole:
- Spread the beef and cabbage mixture evenly in a greased 9×13-inch baking dish.
- If using cheese, sprinkle a layer over the filling.
- Place biscuit dough pieces on top, covering the filling (they can touch, or leave small gaps—it will rise).
- Brush the biscuits with beaten egg for a golden top.
- Bake: 20–25 minutes, or until biscuits are golden brown and cooked through.
- Serve warm: Great with ketchup, mustard, or a creamy dipping sauce.
This is a very adaptable recipe. Some people like to add sautéed mushrooms, shredded carrots, or even a creamy soup base for a slightly different twist.
If you want, I can give you a cheater’s version that tastes exactly like the original Nebraska Runza sandwiches without having to make biscuit dough. It’s a huge crowd-pleaser.
Do you want me to do that version?
