Runza Casserole

• 1 pound ground beef
• 1 small onion, chopped
• 1 small head of cabbage, shredded
• 2 cups shredded mozzarella cheese
• 2 cans (8 oz each) refrigerated crescent roll dough
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is translucent. Drain any excess fat.
3. Add the shredded cabbage, salt, black pepper, and garlic powder to the skillet. Cook until the cabbage is wilted, about 5-7 minutes.
4. Stir in the condensed cream of mushroom soup and mix well to combine.
5. Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish to form a crust.
6. Spread the beef and cabbage mixture over the crescent roll crust in an even layer.
7. Sprinkle the shredded mozzarella cheese over the beef mixture.
8. Unroll the second can of crescent roll dough and place it over the cheese layer to form a top crust.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
10. Allow the casserole to cool for a few minutes before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutesKcal: 450 kcal | Servings: 8 servings