There’s been a debate ever since Oklahoma became a state (1907) as to where precisely Oklahoma is regionally in the U.S.A.
Are we in the South?
The Midwest?
A regional black hole anomaly in a category all its own?
Most people probably disagree with me when I say I consider Oklahoma a part of the South. We’ve got the heat in the summer, the humidity, the delicious fried foods, and agriculture abounds.
I suppose all of those things are considered Midwestern-y, too. It’s just the Midwestern states seem so much different than Oklahoma. I can’t really think of any differences, but I’m going to run with it, okay?
One thing the South pretty much knows nothing about is runzas. These meat-and-cabbage filled handpies are a delicacy all up and down those central U.S. states. Also known as bierocks, pies are a German hand-me-down recipe passed along family members who settled those vast corn and wheat fields.
It’s a homey, yet simple recipe. That’s what reminds me of the Midwest.
I’ve made runzas before using biscuit dough, but I decided to try a different spin on them. This casserole is even easier than the real thing, and tastes good to boot. So whether you live in the South, Midwest, or wherever regionally—you should try this.
Runza Casserole
A midwestern classic made into casserole form. Beef, cabbage & cheese fill a pan topped with crescent rolls.
Ingredients
- 1 lb. ground round
- 1 onion, diced
- 1 head of cabbage, shredded
- 1 can cream of mushroom soup
- 1 1/2 cups shredded cheddar cheese
- 2 cans crescent roll dough
- 1 tsp. allspice
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
Directions
- Brown beef and onion in a large Dutch oven, breaking meat up with a slotted spoon. Season with salt, pepper, allspice and garlic powder. Drain meat when browned and return to pan.
- Add cabbage and cook until tender, about 10 minutes. Add soup and mix well.
- Meanwhile, grease a 13×9″ baking dish. Preheat oven to 350 degrees. Press one can of crescent rolls into the bottom of the baking dish. Pour hamburger-cabbage mixture on top, spreading out with the back of a spoon.
- Top hamburger-cabbage mixture with shredded cheese. Place remaining can of crescent rolls on top, pinching together edges.
- Bake 25-30 minutes or until golden brown.
Step-By-Step Instructions
Brown beef and onion in a large Dutch oven, breaking meat up with a slotted spoon. Season with salt, pepper, allspice and garlic powder.
Drain meat when browned and return to pan.
Add cabbage and cook until tender, about 10 minutes. Add soup and mix well.
Meanwhile, grease a 13×9″ baking dish. Preheat oven to 350 degrees. Press one can of crescent rolls into the bottom of the baking dish.
Pour hamburger-cabbage mixture on top, spreading out with the back of a spoon.
Top hamburger-cabbage mixture with shredded cheese.
Place remaining can of crescent rolls on top, pinching together edges. Bake 25-30 minutes or until golden brown.
