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.
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??