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If you live outside of the Midwest, you may have never heard of a Runza before. But if you have, you know that you are craving a Runza right now after seeing it! Ground beef seasoned with a top-secret blend of spices and mixed with cabbage and onions. All wrapped up in fresh-baked bread. It’s the taste that generations of Midwesterners have grown up loving.
Runzas are a food staple in Nebraska, and now thanks to Karyn sharing her recipe for homemade Runza casserole, everyone nationwide and internationally can enjoy this ethnic cuisine once served by German immigrants.
- 1.5 lbs. hamburger
- salt and black pepper
- one medium onion
- 1 bag shredded coleslaw mix
- 2 tubes crescent rolls
- cheese (any cheese will work, but Karyn used Swiss cheese slices and finely shredded Colby and Monterrey Jack cheese)
- Brown 1.5 pounds for hamburger with some salt and lots of black pepper.
- Remove meat then saute one medium onion in the skillet.
- Add 1 bag of shredded coleslaw mix; drizzle with 2 TBsp of water, cover and let cabbage and onions steam until tender.
- Return hamburger to skillet and mix well.
- Unroll one can of crescent rolls in a 9x13 pan.
- Cover with meat mixture.
- Cover with cheese and second can of crescent rolls.
- Sprinkle with small amounts of more shredded cheese.
- Bake at 375 degrees for 20-25 minutes until golden brown.
Thanks again to Karyn for sharing her delicious recipe and mouth-watering food photos with us!