Runza Casserole Beefy Cheesy is a delightful dish that brings the flavors of the classic German-Russian Runza sandwich right to your dinner table. Combining seasoned ground beef, tender cabbage, and a fluffy dough topped with creamy cheese, this casserole is the ultimate comfort food. It’s perfect for weeknight dinners or family gatherings, offering a hearty meal that satisfies everyone. Let’s dive into how to make this comforting dish!
Why You’ll Love This Runza Casserole Beefy Cheesy
There are many reasons to love this Runza casserole recipe. First, it’s a complete meal in one dish, making it easy to serve and clean up. Second, the combination of seasoned ground beef and cabbage provides a nutritious boost. Third, it’s a family-friendly beefy cheesy dish that even picky eaters will enjoy. Fourth, this casserole can be prepared ahead of time, saving you stress during busy evenings. Fifth, it’s versatile; you can easily adapt the ingredients to suit your family’s tastes. Lastly, there’s nothing like a warm, cheesy casserole to bring everyone together at the dinner table, making it a comforting choice for any occasion.
Ingredients for Runza Casserole Beefy Cheesy
Gather these items:
- 2 ½ tsp active dry yeast
- 1 cup warm water (105-115°F / 40-46°C)
- 1 tbsp granulated sugar, plus a pinch
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1 ½ tsp salt
- 4 ½ – 5 cups all-purpose flour
- 2 tbsp olive oil or vegetable oil
- 2 lbs lean ground beef (80/20 or 85/15)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp salt
- ½ tsp black pepper, freshly ground
- ½ tsp paprika (smoked or sweet)
- ¼ tsp celery salt (optional)
- 1 medium head green cabbage (2-2.5 lbs), shredded
- ½ cup beef broth (low sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup shredded sharp cheddar cheese (optional)
- 1 large egg, lightly beaten (for egg wash)
- 1 tbsp milk or water (for egg wash)
How to Make Runza Casserole Beefy Cheesy Step-by-Step
- Step 1: Activate yeast: In a large bowl, combine warm water, a pinch of sugar, and active dry yeast. Stir gently and let sit 5-10 minutes until foamy.
- Step 2: Combine wet ingredients: Add remaining 1 tbsp sugar, warm milk, melted butter, beaten egg, and 1 ½ tsp salt to the yeast mixture. Stir well.
- Step 3: Incorporate flour: Gradually add 4 ½ – 5 cups all-purpose flour, mixing until a soft, slightly sticky dough forms.
- Step 4: Knead the dough: Knead for 7-10 minutes (stand mixer) or 10-15 minutes (by hand) until smooth, elastic, and springs back when poked.
- Step 5: First rise: Lightly grease a bowl, place dough in it (turning once to coat). Cover and let rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
- Step 6: Brown ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up, and cook 8-10 minutes until browned. Drain excess grease.
- Step 7: Sauté aromatics: Reduce heat to medium. Add diced onion to the pan; cook 5-7 minutes until soft. Add minced garlic; cook 1 minute until fragrant.
- Step 8: Season mixture: Stir in 1 ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, and ¼ tsp celery salt (if using). Cook 1 minute, stirring constantly.
- Step 9: Add cabbage: Add thinly sliced cabbage to the skillet. Stir until incorporated and it begins to wilt (add in batches if needed).
- Step 10: Simmer flavors: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer, then reduce heat to low, cover, and cook 20-30 minutes, stirring occasionally, until cabbage is very tender. Adjust seasonings.
- Step 11: Cool the filling: Remove filling from heat and allow it to cool slightly to lukewarm or room temperature.
- Step 12: Prepare baking dish: Lightly grease a 9×13 inch baking dish.
- Step 13: Punch down & divide dough: Gently punch down the risen dough. Turn onto a lightly floured surface and divide into two portions: 2/3 for the bottom crust, 1/3 for the top crust.
- Step 14: Roll out bottom crust: Roll the larger dough portion into a 10×14 inch rectangle. Carefully transfer to the prepared baking dish, pressing it into the bottom and slightly up the sides.
- Step 15: Add the filling: Evenly spread the cooled beef and cabbage filling over the bottom dough crust.
- Step 16: Optional cheese layer: If desired, sprinkle 1 cup shredded sharp cheddar cheese evenly over the filling.
- Step 17: Create top crust: Roll the smaller dough portion into a 9×13 inch rectangle. Carefully place this dough over the filling.
- Step 18: Seal the casserole: Pinch the overhang from the top and bottom crusts together firmly all around the perimeter to create a secure seal.
- Step 19: Second proofing: Cover the baking dish loosely and place in a warm, draft-free spot for 30-45 minutes, allowing it to puff up slightly.
- Step 20: Preheat oven: About 15 minutes before the second rise is complete, preheat oven to 375°F (190°C). Position a rack in the middle.
- Step 21: Prepare egg wash: Whisk 1 large egg with 1 tablespoon milk or water in a small bowl.
- Step 22: Apply egg wash and vent: Gently brush the entire top surface of the dough with egg wash. Cut a few small slits (1-2 inches long) in the top crust for steam to escape.
- Step 23: Bake the casserole: Place in the preheated oven and bake for 35-45 minutes, or until the top crust is a deep golden brown and the filling is bubbly. Loosely tent with foil if browning too quickly.
- Step 24: Rest before serving: Remove from oven and let rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to set.
- Step 25: Slice and serve: Slice into generous squares (6-8 portions) and serve warm. Pairs well with a green salad or dill pickles.
- Step 26: Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual slices in a microwave or oven (300°F/150°C for 15-20 min). Can freeze portions tightly wrapped for 2-3 months; thaw overnight before reheating.
- Step 27: Enjoy! Savor your homemade Ultimate Runza Casserole, a comforting and traditional Midwestern favorite.
Pro Tips for the Best Runza Casserole Beefy Cheesy
Keep these in mind:
- Using fresh ingredients, especially the yeast, will ensure the dough rises properly.
- For an even flakier crust, let the dough rest before rolling it out.
- Experiment with different types of cheese to find your perfect flavor.
- This dish can be made in advance and stored in the refrigerator before baking for a quick and easy meal later. (Baking method)
Best Ways to Serve Runza Casserole Beefy Cheesy
Here are some serving suggestions:
- Pair with a fresh green salad for a light and refreshing contrast.
- Serve with dill pickles on the side for a tangy crunch.
- Try it with a dollop of sour cream for an added creamy touch.
How to Store and Reheat Runza Casserole Beefy Cheesy
To store, place leftovers in an airtight container in the refrigerator for 3-4 days. For reheating, individual slices can be microwaved or placed in an oven at 300°F (150°C) for 15-20 minutes. This makes it a great option for meal prep!
Frequently Asked Questions About Runza Casserole Beefy Cheesy
What is a Runza casserole?
A Runza casserole is a comforting dish that combines seasoned ground beef and cabbage, encased in flavorful dough. It’s often topped with cheese, making it a hearty meal that’s loved by many.
Can I make Runza casserole with crescent rolls?
Yes! You can easily substitute the dough with crescent rolls for a quicker version of this cheesy beef casserole.
How do I avoid common mistakes with Runza casserole?
Ensure to let the dough rise properly, and don’t rush the cooking process. A gentle simmer for the filling will enhance the flavors in your easy Runza casserole with ground beef.
Variations of Runza Casserole Beefy Cheesy You Can Try
Here are some ideas to mix things up:
- Substitute ground turkey for a lighter option.
- Add different vegetables like carrots or mushrooms for added nutrition.
- Experiment with different cheeses such as mozzarella for a gooey texture.
- Make it vegetarian by using lentils instead of ground beef, perfect for those looking for a meatless meal.
For more delicious casserole ideas, check out Hearty Beef Shepherd’s Pie or Creamy Green Bean and Potato Soup. If you’re interested in more comforting dishes, Creamy Baked Cabbage with Crispy Bacon is a must-try!
Print
Runza Casserole Beefy Cheesy: A Comforting Delight
- Total Time: 4 hours 25 minutes
- Yield: 6-8 servings 1x
- Diet: None
Description
Ultimate Runza Casserole is a warm, comforting dish that pays homage to the classic German-Russian Runza sandwich. This family-style bake combines savory seasoned ground beef and tender cabbage, encased in a fluffy yeast dough, often topped with creamy cheese, baked to golden perfection. It’s a hearty and satisfying meal, perfect for weeknights or feeding a crowd.
Ingredients
Scale
- 2 ½ tsp active dry yeast
- 1 cup warm water (105-115°F / 40-46°C)
- 1 tbsp granulated sugar, plus a pinch
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1 ½ tsp salt
- 4 ½ – 5 cups all-purpose flour
- 2 tbsp olive oil or vegetable oil
- 2 lbs lean ground beef (80/20 or 85/15)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp salt
- ½ tsp black pepper, freshly ground
- ½ tsp paprika (smoked or sweet)
- ¼ tsp celery salt (optional)
- 1 medium head green cabbage (2–2.5 lbs), shredded
- ½ cup beef broth (low sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup shredded sharp cheddar cheese (optional)
- 1 large egg, lightly beaten (for egg wash)
- 1 tbsp milk or water (for egg wash)
Instructions
- Activate yeast: In a large bowl, combine warm water, a pinch of sugar, and active dry yeast. Stir gently and let sit 5-10 minutes until foamy.
- Combine wet ingredients: Add remaining 1 tbsp sugar, warm milk, melted butter, beaten egg, and 1 ½ tsp salt to the yeast mixture. Stir well.
- Incorporate flour: Gradually add 4 ½ – 5 cups all-purpose flour, mixing until a soft, slightly sticky dough forms.
- Knead the dough: Knead for 7-10 minutes (stand mixer) or 10-15 minutes (by hand) until smooth, elastic, and springs back when poked.
- First rise: Lightly grease a bowl, place dough in it (turning once to coat). Cover and let rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
- Brown ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up, and cook 8-10 minutes until browned. Drain excess grease.
- Sauté aromatics: Reduce heat to medium. Add diced onion to the pan; cook 5-7 minutes until soft. Add minced garlic; cook 1 minute until fragrant.
- Season mixture: Stir in 1 ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, and ¼ tsp celery salt (if using). Cook 1 minute, stirring constantly.
- Add cabbage: Add thinly sliced cabbage to the skillet. Stir until incorporated and it begins to wilt (add in batches if needed).
- Simmer flavors: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer, then reduce heat to low, cover, and cook 20-30 minutes, stirring occasionally, until cabbage is very tender. Adjust seasonings.
- Cool the filling: Remove filling from heat and allow it to cool slightly to lukewarm or room temperature.
- Prepare baking dish: Lightly grease a 9×13 inch baking dish.
- Punch down & divide dough: Gently punch down the risen dough. Turn onto a lightly floured surface and divide into two portions: 2/3 for the bottom crust, 1/3 for the top crust.
- Roll out bottom crust: Roll the larger dough portion into a 10×14 inch rectangle. Carefully transfer to the prepared baking dish, pressing it into the bottom and slightly up the sides.
- Add the filling: Evenly spread the cooled beef and cabbage filling over the bottom dough crust.
- Optional cheese layer: If desired, sprinkle 1 cup shredded sharp cheddar cheese evenly over the filling.
- Create top crust: Roll the smaller dough portion into a 9×13 inch rectangle. Carefully place this dough over the filling.
- Seal the casserole: Pinch the overhang from the top and bottom crusts together firmly all around the perimeter to create a secure seal.
- Second proofing: Cover the baking dish loosely and place in a warm, draft-free spot for 30-45 minutes, allowing it to puff up slightly.
- Preheat oven: About 15 minutes before the second rise is complete, preheat oven to 375°F (190°C). Position a rack in the middle.
- Prepare egg wash: Whisk 1 large egg with 1 tablespoon milk or water in a small bowl.
- Apply egg wash and vent: Gently brush the entire top surface of the dough with egg wash. Cut a few small slits (1-2 inches long) in the top crust for steam to escape.
- Bake the casserole: Place in the preheated oven and bake for 35-45 minutes, or until the top crust is a deep golden brown and the filling is bubbly. Loosely tent with foil if browning too quickly.
- Rest before serving: Remove from oven and let rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to set.
- Slice and serve: Slice into generous squares (6-8 portions) and serve warm. Pairs well with a green salad or dill pickles.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual slices in a microwave or oven (300°F/150°C for 15-20 min). Can freeze portions tightly wrapped for 2-3 months; thaw overnight before reheating.
- Enjoy! Savor your homemade Ultimate Runza Casserole, a comforting and traditional Midwestern favorite.
Notes
- Prep Time: 2 hours
- Cook Time: 2 hours 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: German-Russian
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg