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