Swiss Cheese Mushroom Runza Casserole
Swiss Cheese Mushroom Runza Casserole Recipe with a crescent roll crust filled with warm seasoned ground beef of onion, mushrooms and cabbage baked with both Swiss and mozzarella cheese and another crescent roll crust topping. A perfectly simple, amazingly delicious casserole that the whole family will love!
Servings: 12
Calories: 312kcal
Equipment
Ingredients
- 2 8 ounce packages of crescent roll dough (purchase the full sheets if you can find them)
- 1.5 pounds lean ground beef
- ½ cup onion finely chopped
- 1 can 4 ounce sliced mushrooms, drained
- Salt and pepper
- 2 cups green cabbage finely shredded finely (about ½ of a small head)
- 1 can cream of mushroom soup
- 4 ounces mozzarella cheese shredded (about 1.5 cups
- 4 ounces Swiss cheese shredded (about 1.5 cups)
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Brown ground beef with onion. When the meat is about halfway cooked, season with salt and pepper and add in mushrooms, chop the mushrooms, and cook for a couple of minutes. Add in shredded cabbage, and cover with a lid. Stir and cook for about 5 minutes more. Cabbage will have wilted.
- Stir in cream of mushroom soup.
- Line baking dish with one sheet of crescent dough, top with meat mixture.
- Sprinkle with both kinds of cheese.
- Top with the remaining sheet of crescent dough. Pinch together at the edges.
- Bake for about 25 minutes, or until crust is golden brown and filling is hot and bubbly.
- Garnish with fresh parsley if desired.
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 14g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 258mg | Fiber: 1g | Sugar: 2g