Back in Business

 I fixed that Runza casserole yesterday and it was a BIG treat for both of us. It has always been one of my standbys. Years ago, I am guessing 47, we lived in Aurora NE. The Nebraska Furniture Mart was in Omaha and we shopped there on occasion and thus we were acquainted with Mrs. B., the Russian lady along with her husband who started the furniture business. Runzas are a Mrs. B. recipe and the casserole is a mutation of it. I found it in the newspaper many years ago and it has become and remained a family favorite. Butch and the boys are always up for Runza Casserole.

I cut the recipe in half for just the two of us. And I don't add the hot sauce.

    Runza Casserole       

      2 lb Hamburger

      2  Onion, Finely Chopped

      4 C.Cabbage, Shredded

            Salt & Pepper, To Taste

      2  pkg  Refrigerated Crescent Rolls

      1 lb Mozzarella Cheese, Shredded

Brown hamburger and onion, drain. Put cabbage on top of the meat and let steam for a few minutes. Add salt and pepper. Using one tube, spread the crescent roll pieces over the bottom of a 9 x 13-inch pan. Spread hamburger/cabbage mixture on top. Add a layer of cheese. Using the second tube of crescents, place it on top of the cheese. Bake in 350 F. degree oven for 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust

[Note: One of my standby recipes that Butch is always happy to see on the table. ]

Here is the original Runza recipe. Years ago in Nebraska, there were Runza Restaurants. I hated to see them go. https://myfarmhousetable.com/nebraskas-homemade-runza/