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| RUNZA CASSEROLE | |
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2 lbs. hamburger 2 onions, chopped 4 c. shredded cabbage Salt & pepper to taste 2 tubes refrigerated crescent rolls 1 lb. Mozzarella cheese, shredded Use 9"x13" pan. Begin to brown hamburger and onion for a few minutes in a large pan and add cabbage to steam. Spread 1 tube of crescent rolls over bottom of pan. Spread meat on top and add cheese. Place second tube on top and pinch together again. Bake 350 degrees for 35 to 40 minutes. Cover last 10 minutes to soften crust. Perfect for Runza lovers and so much easier than making individual ones. | |
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recipe reviews #184688
Kathy Jester (United States) says:
We call them croutbergers in Colorado. We have a croutberger kitchen here and they are so good but I have heard of the runza as well and they are good too.
#183348
Denise Hockamier (Nebraska) says:
I love this Runza casserole! To mine, I add a can of cream of celery soup. Helps hold the filling together and adds another wonderful layer of flavor.
#177612
Candice B. (United States) says:
I, too, am a Nebraska native, living in Texas for all of my adult life. I miss the Runza restaurants back home and love making this as a substitute for the ones from back home. #HuskerForLife
#176763
Jennifer Wehrwein (United States) says:
My mother-in-law in Michigan made these for us years ago and I loved them. She was a Volga German and had also called them bierocks or runzas. We had runzas in NE when we visited, they were delicious too. Made them tonight and added cream of mushroom soup and Havarti cheese slices under the top layer of crescent roll. Delicious!
#176664
Krista (Nebraska) says:
I, too, am a "German Russian" from the Sutton, Nebraska area (yes, Zori in Indiana, my grandmother was also part of the Volga Germans!) And for those who do not know, the Runza Restaurant's earliest recipes came from the Sutton area!
I still make "kraut runzas" from time to time, but REALLY like the casserole recipe for it's simplicity.
I still make "kraut runzas" from time to time, but REALLY like the casserole recipe for it's simplicity.
#173736
Cookerlady (Nebraska) says:
I make them for our students at school once a year. With fresh bread dough. Basically the same recipe. A labor of love.
#173666
Linda (Nebraska) says:
See recipe for Bierocks! Grade school cafeteria in '60s served these! Runza Restaurants founded in 1949 in Lincoln NE. I make my sandwiches with half hamburger/half hot ground sausage with potato bread dough for my husband to share at work. Recipe given is a great shortcut!
#171237
Norma (Arizona) says:
I read the recipe on line and couldn't wait to make them. My adult grandson didn't expect them to be as good as they are, he was quite delighted and surprised. I LOVE these and wouldn't vary the recipe in any way!
#170416
Cyndi (Tennessee) says:
I and a friend got together and made Italian and Mexican Runzas. We just put a filling of our own wishes inside bread dough and baked.
#147943
Deborah Tracy Kerr (North Carolina) says:
This is excellent! It's going on our list of "Comfort Food".
#125082
Vicki (Georgia) says:
The original kraut bierocks were from Germany and were bread dough and cabbage, salt and pepper. They were starving and this was the meal. They never had cheese, sauce, sauerkraut and Grandma's never leaked. The meat was so scarce, you could count the crumbs. They took the recipe to Russia and then to Nebraska. Others settled in Wisconsin.
#122475
Becky (Florida) says:
My grandmother learned to make Runzas from her mother-in-law who was from Germany. They were called kraut burgers. This recipe has been handed down we all still make them and love them and have taught our grandmas, great great grandchildren to make them. We do call them runzas and we are from the HUSKER state as well. GO BIG RED!!
#120085
John Thrush (United States) says:
Add a can of mushroom soup to recipe.
#119634
Zori (Indiana) says:
My Grandma was born in Russia, but was of German descent (part of the Volga Germans) and called the pocket sized ones fleisch runzas. She kept them simple (no cheese) and they were so good! I tried the ones in Nebraska... but to me they were to salty and peppery.
#119197
Jess (Texas) says:
From Nebraska, transplanted in Texas. Miss the Huskers and RUNZAS!! LOVE THIS!! Thanks for sharing! I hear adding a little plain yogurt helps the consistency.
#182831
Sherry Marco (Texas) replies:
Me too but the first place I go when I get back is Runza Hut!
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