Gluten Free Runza Casserole

Gluten Free Runza Casserole

     Have you ever had a Runza? They are a delicious mix of beef and cabbage baked into a fluffy dough. There is a Runza fast food chain in Nebraska and I grew up eating them. They are also one of the local foods served at Nebraska Cornhusker football games when you visit Memorial Stadium. I know it's not a Husker game for a lot of fans unless they have had their Runza! Over the years I made homemade versions based on a recipe from my mother and they became a staple at our Husker parties each Fall. I struggled to make a good gluten free dough that would hold the mixture well. So I set out to create an easier version that my whole family loves. It doesn't require waiting on dough to rise, and can easily be made gluten and dairy free! I hope you love this Runza casserole just as much as we do! 

Gluten Free Runza Casserole

Ingredients

1 lb ground beef

2 tsp sea salt divided ( use less if using table salt) 

1 1/2 tsp freshly cracked black pepper ( use less if using fine ground pepper)

1/2 cup diced yellow onion (optional) I leave this out now and no one notices.

8 cups finely shredded green cabbage

1 cup of white cheddar or provolone shredded cheese

1 1/2 cups gluten free bisquick mix

2 eggs

2 cups of non-dairy unsweetned milk, or regular milk ( I use silk unsweetened coconut)

Directions

1) Pre-heat oven to 350, coat the bottom and sides of a  9x13 glass pan with cooking spray or olive oil and set aside.

2) In a large skillet over medium high heat add the ground beef and 1/2 tsp of the salt. Cook the beef until brown and then remove to a bowl and set aside.

3) In the same skillet ( do not drain the fat it adds flavor!) add the 1/2 cup of diced yellow onion if using, the 8 cups of cabbage, 1 1/2 tsp of salt 1 1.2 tsp of cracked black pepper. Cook the cabbage until it has softened and shrunk to about half it's size. This will take about 5-8 minutes. 

4) Add the ground beef back into the skillet and cook another 1-2 minutes to combine the mixture.

5) In a large bowl mix the eggs, bisquick, and milk with a whisk. 

6) Pour half of the bisquick mixture into the greased 9x13 pan.

7) Gently scoop the beef and cabbage mixture on top of the bisquick layer.

8) Sprinkle 1/2 cup of the cheese on top of the beef and cabbage mixture.

9) Top with the remaining bisquick mixture, use a spatula to make sure it is spread evenly. Sprinkle with the remaining 1/2 cup of cheese.

10) Bake for 30-35 minutes until top is set and starts to brown.

Enjoy!

We like to serve ours with mustard and ketchup on the side to dip it in!

Can be kept up to 4 days in the refrigerator covered. This dish also heats up well in the microwave or air fryer!