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Runza Casserole - Chop Meat Recipes
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  • 1 lb (.5 kg). ground beef
  • 3/4 onion, chopped
  • 1/2 head cabbage, chopped finely
  • 1/4 cup (60 ml) carrot, slivered
  • 3-1/2 tbsp (50 ml). soy sauce
  • 1 tsp (5 ml). celery salt
  • 1/2 tsp (2 ml) pepper
  • 1 tsp (5 ml). garlic salt, or to taste
  • 1/4 tsp (1 ml). cayenne pepper
  • 1 8 count package crescent rolls (low fat work fine)
  • 1-1/2 cups (350 ml) shredded Monterey Jack cheese
  • In a large skillet, brown hamburger with onion; drain.
  • Leave burner on low and add cabbage, carrots, soy sauce, and spices.
  • Cook until cabbage is wilted and soft, about 7 minutes.
  • Grease an 8 x 8 inch casserole dish.
  • Put half of the meat/cabbage mixture on the bottom of the dish and sprinkle on half of the cheese.
  • Take 4 crescent rolls, open them up and arrange them so they cover the layer in the dish (I try to press the seams together).
  • Add the rest of the meat/cabbage mixture, layer the other 4 open rolls and top with remaining cheese.
  • Bake at 350 degrees (175 C.) for 30 to 35 minutes.
We adapted a regular Runza recipe so that it tastes a little like an egg roll, not overwhelmingly so.

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