Swiss Mushroom Runza Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes. Add onion, salt, pepper, and garlic powder; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet.
• Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with mozzarella and Cheddar cheeses. Place remaining 8 pieces of dough on top.
• Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.

Steps:

• 1. Brown hamburger with onion and season to taste. (I usually use salt, pepper, and minced garlic), then drain. Add back to pan and add sauerkraut and simmer for 5 minute.
• 2. Add one tube of rolls to bottom of 9 x 13 pan.
• 3. Top with hamburger mixture.
• 4. add mozzarella and cheddar cheese,
• 5. add mushrooms.
• 6. top with provolone slices.
• 7. Top with remaining tube of rolls.
• 8. Bake at 350 35- 40 minute.

Steps:

• Preheat oven to 350.
• Brown the hamburger and onion in a skillet. Then drain.
• Put cabbage on top and cover to steam for a few minutes.
• Add the salt and pepper. To taste.
• Add soup.
• Mix well.
• Separate into pieces and spread 1 tube of the crescent rolls over the bottom of a 9x13x2" pan. Bake for 5 minutes. Remove from oven.
• Spread the hamburger/cabbage mixture on top of the crescent dough.
• Sprinkle the cheese on top of the meat mixture.
• Separate the 2nd tube of crescents, put the dough pieces on top of the cheese.
• Bake for 35 - 40 minutes, covering with foil the last 10 minutes to soften the crust.

Steps:

• Preheat oven to 350.
• Simmer cabbage and onion until partially cooked in the 2 Tablespoons of water.
• In small frying pan brown the Ground Beef.
• Drain excess fat.
• Add the salt and pepper to your taste likeing.
• Add Worcestershire sauce, Cream of mushroom soup, half of the soup can of milk and the cheese.
• When the mixture is bubbly, stir in the cabbage and onion.
• Place in a 9 X 13 pan that has been sprayed with cooking spray or lightly greased.
• Open the crescents rolls and lay flat over the meat mixture.
• Bake for 30 mins at 350 or until the crust is golden brown.

Steps:

• In a wide frying pan over medium heat, melt butter.
• Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.
• Stir in sherry, nutmeg and pepper.
• Continue cooking and stirring for 1 minute.
• Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly.
• Sprinkle with cheese, then with paprika.
• At this point, you can cover the dish and refrigerate it until the next day.
• Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through.

Steps:

• Grease 9x13 pan.
• Cover bottom with 1 package of crescent rolls.
• Brown ground beef with cabbage and onions.
• Drain grease from ground beef.
• Combine ground beef, cabbage, and onion with cream of mushroom soup.
• Pour over rolls.
• Layer with swiss cheese.
• Open second can of crescent rolls layer over cheese, try to cover all cheese.
• Bake 350 degree oven for 20 to 25 minutes.
• MY CHANGES WAS:.
• 2 CANS OF CREAM OF MUSHROOM SOUP.
• 1/2 HEAD OF CABBAGE.