Runza Casserole

• 2 pounds turkey meat or hamburger or bison/buffalo
• 1/2 inch cream of mushroom soup can organic, I specify organic here because the contents the regular cans need s
• 1/4 cup beef broth
• 1 cabbage medium, finely chopped, hard core removed
• 1 pint baby bella mushrooms or white, cleaned and sliced
• 1 package frozen puff pastry
• 1 clove garlic minced
• 1 onion chopped, I like to use sweet yellow or Vidalia
• 6 slices swiss cheese roughly 6oz
• 1 tablespoon butter for cooking cabbage, a few more or less
• 1/2 teaspoon salt more or less to taste

1. Remove puff pastry from freezer and set out to thaw according to package instructions
2. Cook cabbage and onion on stove top in large pan with butter over medium-high heat, roughly 15 minutes or until cabbage starts to wilt and become see-through. Add garlic and continue cooking until cabbage is completely soft and cooked through
3. Add cream of mushroom soup, set cabbage mixture aside in a separate bowl
4. In the same pan over medium-high heat, cook mushrooms and beef broth until mushrooms are tender, salt to taste, set aside in a separate bowl
5. Pre-heat oven to 375, grease 13x9x2" pan
6. In the same stove top pan over medium-high heat, cook turkey until done, add salt
7. On a floured surface, roll out one sheet of puff pastry until it covers the bottom of the 13x9x2" pan, lay it on the bottom of the pan
8. Spread hamburger evenly on top of puff pastry sheet
9. Layer with cabbage mixture
10. Then add mushrooms
11. Layer evenly with cheese
12. Roll out the other pastry and set on top
13. With a knife, make a few slits in the pastry to allow air to escape
14. Bake roughly 25 minutes or until brown. All ovens are different and puff pastry is testy, so make sure to check top of pastry while cooking because it may burn

turkey meat, cream of mushroom soup, beef broth, cabbage, baby bella mushrooms, pastry, garlic, onion, swiss cheese, butter, salt

Taken from www.yummly.com/recipe/Runza-Casserole-1671554 (may not work)