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Runza Casserole Beefy Cheesy

Runza Casserole Beefy Cheesy: A Comforting Delight

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  • Author: Anna
  • 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

  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.
  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.
  3. Incorporate flour: Gradually add 4 ½ – 5 cups all-purpose flour, mixing until a soft, slightly sticky dough forms.
  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.
  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.
  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.
  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.
  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.
  9. Add cabbage: Add thinly sliced cabbage to the skillet. Stir until incorporated and it begins to wilt (add in batches if needed).
  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.
  11. Cool the filling: Remove filling from heat and allow it to cool slightly to lukewarm or room temperature.
  12. Prepare baking dish: Lightly grease a 9×13 inch baking dish.
  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.
  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.
  15. Add the filling: Evenly spread the cooled beef and cabbage filling over the bottom dough crust.
  16. Optional cheese layer: If desired, sprinkle 1 cup shredded sharp cheddar cheese evenly over the filling.
  17. Create top crust: Roll the smaller dough portion into a 9×13 inch rectangle. Carefully place this dough over the filling.
  18. Seal the casserole: Pinch the overhang from the top and bottom crusts together firmly all around the perimeter to create a secure seal.
  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.
  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.
  21. Prepare egg wash: Whisk 1 large egg with 1 tablespoon milk or water in a small bowl.
  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.
  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.
  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.
  25. Slice and serve: Slice into generous squares (6-8 portions) and serve warm. Pairs well with a green salad or dill pickles.
  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.
  27. 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

    Find it online: https://chroka.com/runza-casserole-beefy-cheesy/