Mike and Diane Karr family for Nebraska Corn Board. September 13, 2013. Photo by Craig Chandler / University Communications

This is it. A real Nebraska tradition. As much a part of this state as the Sower casting his seeds to the west atop the Capitol or releasing red balloons after the first Husker score.

I know, I know. There are a million things that are racing through your head right now, so I’ll just cut to the chase. I’m talking about the one and only Runza.

This recipe is my homemade, easy-to-make adaptation of a classic. My family likes to mix up this traditional beef Runza recipe by adding pork sausage into the mix for its unique flavor.

I don’t know what it is about Runzas, but they make for great comfort food. This meal is great when you just need something warm. There are rarely leftovers when we make this recipe, which I always take as a good sign.


Beef and Sausage Runza Bake



  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 1/4 cup onion, chopped
  • 2 cups shredded cabbage
  • 2 packages crescent rolls
  • 4 cups shredded cheddar


  1. Brown the ground beef, pork sausage, and onion.
  2. Drain.
  3. Add cabbage, cover, and steam for a few minutes.
  4. In a 9×13 pan, press out one can of crescent roll dough.
  5. Add the meat mixture and top with 4 cups of shredded cheddar
  6. Top with remaining can of crescent roll dough.
  7. Bake at 375 for 30 minutes.
  8. Cover with foil, and bake for another 15 minutes.

NOTE: Sometimes a like to change this recipe up by making it an Italian Runza Bake by adding a jar of sauce to the meat mixture and substitute mozzarella for the cheddar. 




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