Picture this: A golden-brown crust, a flavorful filling, and the aroma of Runza Casserole wafting through your kitchen. In this article, we explore the rich history, cultural significance, and the step-by-step guide to crafting the perfect Runza Casserole.

Ingredients:
For the Dough:

Quantity Ingredient
3 cups All-purpose flour
2 tablespoons Sugar
1 packet (2 1/4 teaspoons) Active dry yeast
1 cup Warm milk (110°F/43°C)
1/4 cup Unsalted butter, melted
1 large Egg
1 teaspoon Salt
For the Filling:

Quantity Ingredient
1 pound Ground beef
1 small Onion, finely chopped
1 small Head cabbage, shredded
To taste Salt
To taste Black pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
For Assembly:

Quantity Ingredient
2 cups Shredded Swiss or cheddar cheese
Instructions:
In a small bowl, combine warm milk, sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine flour and salt. Make a well in the center.
Pour the yeast mixture, melted butter, and beaten egg into the well. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
In a large skillet, brown ground beef over medium heat. Add chopped onions and cook until translucent.
Add shredded cabbage to the skillet and cook until it wilts.
Season the mixture with salt, black pepper, garlic powder, and onion powder. Cook until the cabbage is tender.
Preheat your oven to 375°F (190°C).
Punch down the risen dough and roll it out on a floured surface into a rectangle.
Transfer the rolled-out dough to a greased baking dish, ensuring it covers the bottom and sides.
Spread the ground beef and cabbage mixture evenly over the dough.
Sprinkle shredded Swiss or cheddar cheese on top of the filling.
Fold the sides of the dough over the filling, sealing it like a traditional Runza.
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
Let the casserole cool for a few minutes before slicing.