Runza Casserole

From: Christina Blessinger

2 TBL                butter

1 lb                ground beef

½ c.                chopped onion

½  tsp.                 salt

½ tsp.                seasoning salt (Lawrys)

¼ tsp.                 pepper

⅛ tsp.                garlic powder

2 c.                 chopped cabbage (I use coleslaw mix)

1 can                mushroom soup (low sodium)

1 can                crescent rolls

1 ½ c.              shredded cheddar

1 ½ c.                shredded mozzerella

Preheat oven to 350 degrees.

Brown ground beef in skillet; drain.  In another skillet, melt butter and add onion, salt, pepper, garlic, and cabbage.  Cook until tender.  Stir in soup and ground beef.  Let cool slightly, and stir in cheeses.  Spread the mixture into the bottom of a 9x13” pan.  Top with unrolled crescent rolls, and bake (uncovered) 20-25 minutes.

If frozen:  Thaw in fridge overnight.  Cover with foil and bake 15 minutes, then uncover and bake another 15-20 minutes.