Runza Casserole

Rosemary Frahm

2 pounds ground beef

½ cup onion, chopped

1 ½ teaspoon salt (optional)

½ teaspoon pepper

1 can cream of mushroom soup

1 can Cheddar cheese soup

4 cups cabbage, shredded

2 tubes (8) crescent rolls

Brown ground beef, onions, salt & pepper.  Drain and add cabbage.  Simmer with beef for 15 minutes.

Stir in mushroom soup.  Spray 9” x 13” pan.  Layer one tube of crescent rolls on bottom(lay each roll flat and press seams together to create a solid piece). 

Add cabbage and hamburger mixture.  Top with cheese soup.  Cover with other tube of rolls (also lay each roll flat and press seams together to create a solid piece).

Bake at 350 degrees for 50 minutes.