Copycat Runza Casserole
**Update this post was first brought to you back in October of 2014. But I’ve learned so much since then it was time to redo the post. Enjoy this “new” old post.
Some of you may or may not know that Mr. SMSL used to drive a truck for a living. With that being said one of his routes was into Nebraska frequently, where he found the famous Runza restaurant. He then introduced our daughter and I to Runza’s on a family vacation to Omaha, Nebraska when our daughter was in Kindergarten. I LOVED it, but there is one small problem. Getting a Runza from the actual Runza restaurant is something that happens about once a year, if I am lucky!
So, off to Google I went to find a copycat recipe for a Runza and I came up with several, but I tried this one first. It was good, but I used our own bread recipe, but it wasn’t a Runza so to speak. Next up, we tried this recipe, but Mr. SMSL said, “he didn’t like that one at all.” Ok, so fast forward through a few more attempts, and I finally mastered the Runza he remembered!
But I still wasn’t sure that it was right, so on a recent trip, I bought a frozen Runza, brought it home and cooked it along side of this recipe, and let me tell you was he ever a happy camper! So without further ado, here is our version of the “quick” Runza recipe. We use “store” bought ingredients to make it a quicker meal but it is the best when you make your own bread.
Quick Runza Recipe
2 packages of crescent rolls
1 pound sausage (they are usually made with beef, but we prefer sausage!)
1 can beef broth
1 medium onion
1/4 a head of cabbage (you can use 1/2 a head if it’s smaller)
Salt, Pepper, Garlic
Cheese –Pepperjack cheese gives it a nice kick, “Velvetta” Cheese makes it gooey, Sharp Cheddar is our favorite
- Brown your one pound of sausage, don’t forget to salt and pepper it to your liking.
- Add about a teaspoon or so of garlic powder and once the hamburger is browned add in your chopped onions and shredded cabbage.
- Open a can of beef broth and let it all get happy, in the skillet together. I cooked ours for about 30 minutes.
- Spread out a can of crescent rolls on the bottom of the pan, then spoon in your Runza mixture.
- Top with cheese, I used 6 slices that I just cut off myself, but you could use pre-sliced cheese.
- Top with an additional roll of crescent rolls.
- Tuck the sides in to make a big “roll”.
- Bake until golden brown at 350º F for about 20 minutes.
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Bake as directed until golden brown, but after you pull it out of the oven be sure to let it cool down a little before biting into it. I also called mine a casserole because I baked it in a casserole pan and didn’t make them as individual sandwiches or rolls. This recipe is easily adapted to fit your families needs and likes. But for our family, the Copycat Runza Casserole was just right!
Are you a Runza lover??
Joan C says
I would love to try the runza recipe.
Jessie says
Holy yummm
Courtney Johnson says
Looks sooo good!! I have never heard of this dish before!!
Martha in KS says
Looks good, but Runzas are made with beef. I’ll try that instead.
Stacie says
Looks delicious!
G K says
I’ve never heard of this before. It looks fun and messy!
Lana simanovicki says
This looks easy to make
Becky Willis says
This is the best! The first time we tried it I fell in love. Thank you for a great recipe!
Heidi says
I’m so glad you love it! We will have to have it when you come to visit!
Heide M. says
Thanks for posting, gotta try this.
LeAnn Harbert says
This looks like it would be really good.
Cindy says
This recipe is awesome!! Thanks it’s become a favorite in our home…
Lynne B says
I’ve never had run a but, looking at the ingredients, I love runza!! Thanks for the shortcut recipe!
shannon fowler says
This sounds so good! I know it would be a family hit.
Heather Amos says
This sounds and looks delicious. I am going to make this soon.
Nancy says
This is an interesting recipe. Thanks for sharing.
Liz Jo says
Looks delicious perfect for a cold night!
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
Geri Sandoval says
Never heard or had Runza, but my family would love it. Going to have to make it soon.
Michelle says
Beef and cabbage go beautiful together I make a hand pie with the two but never thought of adding cheese!
Sounds delicious!
Thanks for the recipe!
Michelle
Holly Wright says
This sounds so tasty thanks for sharing this great recipe with me. I will try an make this for my family soon.
Mia says
I have never even heard of this but looks like a perfect fall comfort meal.
Melissa Storms says
This sounds amazing, I think we would like the version with pepper jack cheese the most.
Kim~madeinaday says
I have no ideas what Runza was until now. Looks interesting! Thanks for linking up to Merry Monday! Pinned! Have a great week!
Kim
Karyl Henry says
I love runzas! They are so fabulous. Never thought of doing them as a casserole though. What a great twist
Ghalmi Chokri says
I never seen before but looks very delicious! also easy to do! May i make the recipe someday! Thankyou!
Julie Waldron says
This sounds really good & easy to make. Thanks for sharing!
Shakeia Rieux says
I haven’t tried this before, but it does look and sound good and would be worth trying. I will be adding this to my pinterest
denise low says
I have never tried this before. But it looks really delicious. This one will be on my list.
Ghalmi Chokri says
Looks delicious ! i love it! This recipe is great thanks for suggesting!
Rosie says
I’ve never heard of Runza, and never saw a recipe like it at all. But I love cabbage, and this looks like a delish way to have it. I love the story, too! I must try this!
mom says
cabbage and meat and cheese are so important. it looks very good
love, mom
Maureen says
This is not anything like a runza. Obviously you’ve only had the junk food store recipe. Try one that doesn’t call or use canned breads. Thats just violently disgusting.
Heidi Gray says
I’ve had the “real” Runza and this is the quick version, but it tastes great!! I have one for homemade bread as well, I just haven’t gotten to putting it up yet. Thanks for stopping by.