Hi! Has anyone else felt like the blogworld has been a little slow lately? Maybe people have lives and they don't look at blogs a hundred times a day. hmmm. I know I haven't posted much, not that I haven't had time lately, its just that our lives have been a little, uh, well, un-exciting.
Last night as I was enjoying my dinner I thought I should share the recipe with you. RUNZA CASSEROLE. I used to be a fan of Runzas (a Nebraska food, HERE is a little bit about its history if you're interested) but they changed it up several years ago and in my opinion they're not that great anymore. But this is a easy, yummy dinner. Victory, who wasn't a fan of Runzas, has come to really enjoy this meal too. (THANK GOODNESS).
RUNZA CASSEROLE
2lbs Hamburger
2 Onions, finely chopped
4C Cabbage, shredded
Salt and pepper to taste
2 lbs mozzerella cheese (get the kind with a "touch of Philedelphia" it makes it extra creamy)
2 tubes refridgerated crescent rolls
Brown hamburger and onion and drain. Put cabbage on top of meat and steam for a few minutes. Add salt and pepper. Cook for about 20 minutes until cabbage is almost done. Using one tube of rolls, pat pieces over the bottom of a 9x13 pan and spread hamburger mixture on top. Add layer of cheese. Using second tube of rolls, put pieces on top of cheese. Bake at 350 for 35-40 minutes covering with foil the last 10 minutes if softer top is desired. (I only bake mine for 15-25 minutes- you only need the cheese to melt and the crust to be golden.)
ENJOY! It's delicious!
2 comments:
I use the exact recipe. It is fantastic!
Ah-Ha! I knew they must have changed the Runza recipe because when we were back there in August we got one and I was pretty disgusted. I had much more delicious memories of them in high school so I'm glad my memories are true and that my taste buds didn't just warp dramatically. :) I can't wait to try the casserole recipe. It sounds delish!
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