A recipe for runza casserole requires the chef to prepare, mix and cook 2 pounds of hamburger, 2 onions, 4 cups of shredded cabbage, a can of cream of mushroom soup, two 8-ounce tubes of refrigerated crescent dinner rolls and 1 pound of shredded mozzarella cheese. Salt and pepper can be used if desired.
The first step is to preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, chop the onions finely. Mix the diced onion and hamburger together in a bowl, then brown the meat in a skillet on the stove. Drain the excess liquid from the meat. Place the shredded cabbage on top of the meat, add salt and pepper to taste, and cover the skillet with a lid to steam the cabbage for a few minutes.
Pour the cream of mushroom soup over the cabbage and meat. Mix it thoroughly. Open one tube of crescent rolls, and separate them into individual pieces. Spread them across an appropriately sized, oven-safe pan. Spread the mixture of soup, meat and cabbage over the crescent rolls. Sprinkle the mozzarella cheese all over the mixture. Open the other tube of crescent rolls, and lay them on top of the cheese. Place the pan in the oven for 30 minutes, then cover it with foil, and bake for an additional 10 minutes.