As we are looking at our 4th major New England snowstorm in less than a month, everyone is cranky. Silas & Zoe are stuck in the house for days on end because the double stroller can't get out on poorly shoveled city sidewalks. Derek is sick of shoveling and driving home from work in bad traffic each time it snows. I am cranky from long commutes, running late, and inconsistent childcare arrangements due to weather.
On days like this I turn to easy comfort food that might make us feel a little better.
I associate runzas with my Grandma Halseth. Here is a picture of her with my mom and Aunt Sue.
Grandma would often make homemade runzas when we would come to visit. Apparently many people consider them a Nebraska thing because there is a restaurant chain there called Runza.
I was looking for something to do with a head of green cabbage from our farm share late this summer, and I came across a recipe for Runza Casserole. It is probably the easiest casserole I've ever made, which is perfect for a day like today!
1 pound hamburger
1 onion, chopped
1 can cream of mushroom soup
1/2 small head of green cabbage, finely chopped or shredded
Shredded cheese of choice
1 package refrigerated crescent rolls
1. Preheat oven to 350 degrees.
2. In a large skillet, brown hamburger and onion, season with salt and pepper; drain off grease. Add cream of mushroom soup and combine with the hamburger mixture. Add cabbage and cook over medium-low heat for 8 minutes or so, until soft and wilted
3. Spray an 8x8 casserole dish with cooking spray. Unroll the crescent dough and press 1/2 the package into the bottom of the dish. Mound hamburger mixture on top of the dough and top with shredded cheese. Cover the top of the casserole with the remaining 1/2 of the crescent dough. Bake on 350 degrees for 25-30 minutes.
On days like this I turn to easy comfort food that might make us feel a little better.
Grandma would often make homemade runzas when we would come to visit. Apparently many people consider them a Nebraska thing because there is a restaurant chain there called Runza.
I was looking for something to do with a head of green cabbage from our farm share late this summer, and I came across a recipe for Runza Casserole. It is probably the easiest casserole I've ever made, which is perfect for a day like today!
1 pound hamburger
1 onion, chopped
1 can cream of mushroom soup
1/2 small head of green cabbage, finely chopped or shredded
Shredded cheese of choice
1 package refrigerated crescent rolls
1. Preheat oven to 350 degrees.
2. In a large skillet, brown hamburger and onion, season with salt and pepper; drain off grease. Add cream of mushroom soup and combine with the hamburger mixture. Add cabbage and cook over medium-low heat for 8 minutes or so, until soft and wilted
3. Spray an 8x8 casserole dish with cooking spray. Unroll the crescent dough and press 1/2 the package into the bottom of the dish. Mound hamburger mixture on top of the dough and top with shredded cheese. Cover the top of the casserole with the remaining 1/2 of the crescent dough. Bake on 350 degrees for 25-30 minutes.
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