Hearty Runza Casserole Recipe with ground beef, cabbage, cheese, and a buttery homemade crust. All the comfort, none of the fuss.
If you’ve ever been through Nebraska, you probably know what I’m talking about when I say Runza sandwiches are everywhere. And yeah, they’re good. But I wanted something easier—less fuss, more yum. Because honestly, some nights I just don’t have the patience to make perfect little buns. Plus, the idea of one big, gooey, cheesy dish sounded way better anyway.
The thing about this casserole is it’s all the best parts of a Runza, but you can just slice it up like a lasagna and call it dinner. No special skills required. No pinching edges together and hoping they don’t explode in the oven. And since it’s all baked together, the flavors just kinda meld in this amazing way. The beef, the cabbage, the melty cheese, all tucked into that golden crust. Ugh. It’s just so good.
And yeah, maybe it’s not the most traditional way to enjoy a Runza. But when you’ve got kids begging for seconds and a husband sneaking cold slices from the fridge at midnight, you know you’re onto something.
Why You’ll Love This Runza Casserole Recipe?
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Total Comfort Food: It’s hearty, cheesy, and just flat-out cozy.
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Way Easier Than Making Actual Runzas: No rolling, stuffing, pinching, or stressing. Just layer and bake.
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Crowd-Pleaser: Even the picky eaters in my house can’t get enough of it. And that’s saying something.
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Perfect for Leftovers: Somehow it tastes even better the next day. Or maybe that’s just me making excuses to eat more of it.
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Customizable: You can swap the beef for turkey or sausage, or add in extra veggies if you’re feeling fancy.
Ingredient Notes:
Alright, let’s break down the key players:
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Ground Beef: I usually go with 80/20 for that extra juiciness. But hey, use what you like.
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Cabbage: Adds texture and a bit of freshness to balance the richness of the beef and cheese. Plus, it makes me feel like this dish is kinda healthy.
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Velveeta Cheese: Yeah, it’s processed. And yeah, it’s perfect for this casserole. You could sub in shredded cheddar or mozzarella, but Velveeta just melts like a dream.
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Homemade Crust: Making your own dough feels all fancy and satisfying. But if you’re in a rush, refrigerated crescent roll dough totally works.
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Garlic Powder & Onion: Absolute must-haves. They give this casserole that rich, comforting flavor that makes you want to dive in face-first.
How To Make Runza Casserole?
This is the part where you realize how stupidly easy this recipe really is.
Step 1: Make the Dough
Combine flour, butter, sugar, yeast, and salt. Pour in warm water and mix until it forms a soft dough. Knead for a few minutes until it feels smooth and elastic. Let it rise for about an hour. Yep, it’s that simple.
Step 2: Cook the Filling
Brown your beef and onions in a skillet. Toss in your cabbage and cook until it’s nice and wilted. Season it all up with garlic powder, salt, and pepper. If you’re feeling wild, throw in some extra spices.
Step 3: Assemble the Casserole
Want To Save This Recipe?
Split your dough in half. Press one half into your baking dish, spoon in that beefy, cabbagey goodness, layer on your cheese, and top it all off with the remaining dough. Pinch those edges to seal in all the magic.
Step 4: Bake It Up
Bake at 350°F for about 20 minutes. Cover it with foil and bake for another 10 minutes to make sure everything’s hot and melty.
Step 5: Devour
Let it cool for a few minutes before slicing. Or, you know, burn your mouth because you can’t wait. I’ve been there.
Storage Options:
This casserole stores like a champ.
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Refrigerate: Up to 3 days, but good luck making it last that long.
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Freeze: Cut it into slices and freeze for up to 3 months. Perfect for late-night cravings.
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Reheat: Just toss it in the oven at 350°F until it’s hot and bubbly again.
Variations and Substitutions:
Want to mix things up? Here are a few ideas:
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Swap the Beef: Turkey, chicken, or even sausage work great.
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Change the Cheese: Shredded cheddar, mozzarella, or even pepper jack if you’re feeling bold.
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Add More Veggies: Bell peppers, mushrooms, carrots… whatever’s hanging out in your fridge.
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Make It Gluten-Free: Just use a gluten-free flour blend for the crust.
What to Serve with Runza Casserole?
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Salad: To pretend you’re being healthy.
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Roasted Veggies: Because more veggies mean you can eat more casserole, right?
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Dipping Sauce: A little ranch or spicy mayo on the side never hurt anybody.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Totally. Just assemble, cover, and refrigerate. Bake when you’re ready.
Can I use pre-made dough?
Yes! Crescent roll dough or puff pastry works fine.
How can I make it gluten-free?
Easy—just use a gluten-free flour blend for the crust.
Give it a shot and let me know how it turns out! And if your kids love it as much as mine do, well, you can thank me later.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Runza Casserole
Ingredients
Crust
- 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
Filling
- 1 pound ground beef
- 1 onion finely chopped
- 1 small head cabbage cored and shredded
- 1 tablespoon garlic powder or to taste
- Salt and ground black pepper to taste
- 4 slices processed cheese food such as Velveeta, or to taste
Instructions
To Prepare the Crust
- Combine Ingredients: In a large mixing bowl, combine all-purpose flour, softened butter, white sugar, active dry yeast, and salt. Mix thoroughly.
- Add Water: Gradually pour in the warm water and stir until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for approximately 3 to 4 minutes until the dough becomes elastic.
- Allow to Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm, dry area for approximately 1 hour or until it has doubled in size.
To Prepare the Filling
- Cook the Beef and Onion: Preheat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook and stir until the beef is browned and crumbly, approximately 5 to 10 minutes. Drain and discard excess grease.
- Add Cabbage: Incorporate the shredded cabbage into the skillet. Continue to cook and stir until the cabbage is steamed and wilted, approximately 10 minutes.
- Season: Add garlic powder, salt, and black pepper to taste. Stir to combine evenly.
To Assemble and Bake the Casserole
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Divide the Dough: Split the risen dough in half. Roll out each portion to fit an 8-inch square baking dish.
- Prepare Baking Dish: Press one half of the dough into the bottom and up the sides of the greased baking dish.
- Add Filling and Cheese: Spoon the beef mixture into the prepared crust. Cover the mixture evenly with cheese slices.
- Seal the Casserole: Roll out the remaining dough portion and cover the filling, pinching the edges of both crusts together to seal.
- Initial Baking: Place the casserole in the preheated oven and bake for approximately 20 minutes or until the crust is lightly browned.
- Cover and Continue Baking: Cover the casserole with aluminum foil and continue baking for an additional 10 minutes to ensure the filling is hot and the cheese is melted.
- Allow to Cool: Remove the casserole from the oven and let it sit for about 5 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
