Runza Casserole

A casserole version of the Russian runza (also called a bierock) which is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions and seasonings.


  • 2 pounds ground beef
  • 1 can cream of mushroom soup
  • 2 cans ready to bake crescent rolls
  • 1 package (about 8 slices) Swiss cheese
  • 1 head cabbage, finely shredded
  • 1 medium onion, diced


  1. Grease a 9 x 13-inch pan. Cover the bottom of the pan with 1 package of crescent rolls.
  2. Brown ground beef with cabbage and onions. Drain grease from ground beef.
  3. Combine ground beef, cabbage and onion with cream of mushroom soup.
  4. Pour over crescent rolls.
  5. Layer top of ground beef mixture with Swiss cheese.
  6. Open second can of crescent rolls and layer over top of Swiss cheese, trying to cover all the cheese, so the cheese does not become browned during baking.
  7. Bake at 350 degrees F for 20 to 25 minutes.

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