Runza Casserole

INGREDIENTS:

1 pound ground beef

1 large onion, chopped

4 cups shredded cabbage (or a 14-ounce can of sauerkraut, drained)

Salt and pepper, to taste

1 teaspoon garlic powder (optional)

2 cans (8 ounces each) refrigerated crescent roll dough

2 cups shredded mozzarella cheese (or a mix of mozzarella and cheddar)

1/2 cup sour cream (optional, for serving)

Mustard or ketchup, for serving (optional)

DIRECTIONS:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

Cook the ground beef and onion in a large skillet over medium heat. Break the beef into crumbles and sauté until it’s no longer pink. Add the chopped onion halfway through the cooking process. Drain any excess fat.

Add the cabbage to the skillet with the beef and onion. Cook and stir until the cabbage is wilted and tender. If you’re using sauerkraut, add it after the beef is cooked and heat through. Season the mixture with salt, pepper, and garlic powder to taste. Remove from heat.

Unroll one can of crescent roll dough and press it into the bottom and slightly up the sides of the prepared baking dish, sealing any perforations.

Spread the beef and cabbage mixture evenly over the crescent roll dough in the baking dish.

Sprinkle the shredded cheese over the beef and cabbage layer.

Unroll the second can of crescent roll dough and place it over the cheese layer, sealing any perforations as best as you can.

Bake in the preheated oven for about 25-30 minutes, or until the crescent dough is golden brown and cooked through.

Let the casserole cool for a few minutes before slicing and serving. Serve with sour cream, mustard, or ketchup if desired.