Allergy-Friendly Runza Casserole
Allergy-Friendly Runza Casserole is a hearty yet satisfying take on the ground beef and cabbage-filled bread pocket that is infamous in Nebraska and surrounding states.
What is a Runza?
To be honest, I never heard of Runza or a Runza Casserole until we moved to the Omaha area a few years ago.
Runza is to Nebraska as the Maid Rite (aka Loose Meat Sandwich aka Tavern Sandwich ) is to Iowa.
According to the Runza website, it is a “Midwest thing” that started in Lincoln, Nebraska. The Runza® Sandwich is essentially a bread pocket stuffed with ground beef, onions, and cabbage.
Full disclosure - I’ve never had the Runza® Sandwich. I started experimenting with Runza Casserole earlier this summer when looking for ideas on how to eat all the cabbage that came in our weekly CSA share. Several people recommended we try Runza Casserole, or a close variation of it.
And we are so glad we did. With some slight modifications I was able to make our version of the Runza Casserole more allergy-friendly.
So did any of my kids try the Runza Casserole? Nope. But we are going on our 5th neutral exposure to a completely brand new dish. Do I think they will try it in the future? I hope so, at some point.
Should you try this Allergy-Friendly Runza Casserole? 100% YES. Let me know what you think of it in the comments below. Or, let me know what you think of the Runza® Sandwich if you have every had one before!
What cabbage is best in this recipe - green or purple?
Good question. I have used both, depending on what was provided in my weekly CSA share. My personal opinion is that green cabbage will taste slightly better and look more appealing when served. The purple cabbage looks slightly awkward next to the browned ground beef plus it takes a few more minutes to cook in the skillet.
That said, you can use whatever type of cabbage you have available. Both green and purple cabbage will taste good in this Allergy-Friendly Runza Casserole.
What is a safe crescent roll product for this recipe?
Ultimately this answer will depend on your family’s food allergens. While the Pillsbury brand is a safe option for the food allergies in my house combined with my level of comfort with their company’s labeling practices, it may not be a safe option for other families.
Also, companies have been known to change their ingredients, so while I considered it a safe option for my family at the time this post was published, that may not always be the case in the future. Remember to read every label, every time. And when in doubt, you can always contact the company directly for more information on cross-contact risk and precautionary labeling.
What are allergy-friendly substitutions for this recipe?
As written, this recipe contains wheat and milk. The refrigerated crescent rolls may contain other allergens, depending on which brand you use. As always, check every label, every time.
To make wheat-free: substitute a wheat-free/gluten-free crescent roll mix
To make milk-free: replace cheese with 1/2 cup beef broth or veggie broth + 2 Tablespoons nutritional yeast
How to make Allergy-Friendly Runza Casserole:
Step 1: Wash hands with soap and warm water. Gather ingredients and supplies.
Step 2: Preheat oven to 350°F. Spray an 8x8-inch baking dish with nonstick cooking spray.
Step 3: In a large skillet over medium-high heat, brown the ground beef while breaking into small pieces. Drain the excess grease. Remember to wash hands with soap and water after touching raw meat.
Step 4: Add cabbage and onion and cook for another 3-5 minutes, or until cabbage is slightly wilted. Remove from heat; stir in salt and pepper.
Step 5a: Unroll the can of refrigerated crescent rolls. Carefully separate one square and place in the bottom of the prepared baking dish.
Step 5b: Spread the beef and cabbage mixture over the dough. Sprinkle cheese over the beef and top with the remaining square of crescent roll dough.
Step 6: Bake at 350°F for 28-35 minutes, or until crescent rolls are golden brown. Let sit for 10 minutes before serving.
More allergy-friendly family meal ideas:
Allergy-Friendly Runza Casserole
Lisa Woodruff | August 17, 2022
- Prep time: 15 minutes
- Cook time: 28-35 minutes
- Total time: 45-50 minutes
No nuts | No eggs | No soy | No fish | No sesame
Contains milk and wheat. Crescent rolls may contain other allergens.
Ingredients:
- 1 (8-ounce) tube refrigerated cresecent rolls
- ¾ pound ground beef
- 2½ cups cabbage, finely chopped
- 1 small onion, diced
- Salt and pepper, to taste
- ¼ cup cheddar cheese, shredded
- ¼ cup mozzarella cheese, shredded
Instructions:
- Wash hands with soap and warm water. Gather ingredients and supplies.
- Preheat oven to 350°F. Spray an 8x8-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown the ground beef while breaking into small pieces. Drain the excess grease. Remember to wash hands with soap and water after touching raw meat.
- Add cabbage and onion and cook for another 3-5 minutes, or until cabbage is slightly wilted. Remove from heat; stir in salt and pepper.
- Unroll the can of refrigerated crescent rolls. Carefully separate one square and place in the bottom of the prepared baking dish. Spread the beef and cabbage mixture over the dough. Sprinkle cheese over the beef and top with the remaining square of crescent roll dough.
- Bake at 350°F for 28-35 minutes, or until crescent rolls are golden brown. Let sit for 10 minutes before serving.
Allergy-friendly Substitutions:
- No wheat: substitute wheat-free/gluten-free crescent roll mix
- No milk: replace cheeses with ½ cup beef or veggie broth + 2 Tablespoons nutritional yeast
