Runza Casserole - Chop Meat Recipes

• 1 lb (.5 kg). ground beef
• 3/4 onion, chopped
• 1/2 head cabbage, chopped finely
• 1/4 cup (60 ml) carrot, slivered
• 3-1/2 tbsp (50 ml). soy sauce
• 1 tsp (5 ml). celery salt
• 1/2 tsp (2 ml) pepper
• 1 tsp (5 ml). garlic salt, or to taste
• 1/4 tsp (1 ml). cayenne pepper
• 1 8 count package crescent rolls (low fat work fine)
• 1-1/2 cups (350 ml) shredded Monterey Jack cheese

1. In a large skillet, brown hamburger with onion; drain.
2. Leave burner on low and add cabbage, carrots, soy sauce, and spices.
3. Cook until cabbage is wilted and soft, about 7 minutes.
4. Grease an 8 x 8 inch casserole dish.
5. Put half of the meat/cabbage mixture on the bottom of the dish and sprinkle on half of the cheese.
6. Take 4 crescent rolls, open them up and arrange them so they cover the layer in the dish (I try to press the seams together).
7. Add the rest of the meat/cabbage mixture, layer the other 4 open rolls and top with remaining cheese.
8. Bake at 350 degrees (175 C.) for 30 to 35 minutes.

ground beef, onion, cabbage, carrot, soy sauce, celery salt, pepper, garlic salt, cayenne pepper, crescent rolls, shredded monterey jack cheese

Taken from online-cookbook.com/goto/cook/rpage/000679 (may not work)