Runza Casserole

• 2 cans crescent rolls
• 1 can cream of celery soup
• 1 16-oz bag chopped cabbage
• 8 oz cheddar and mozzarella cheese
• 1 lb hamburger
• 1 medium onion
• Pinch of salt and pepper

Preheat oven to 375 degrees.

Pat one can of crescent rolls into bottom of 9x13 pan and squish perforations together.

In a skillet on low, brown hamburger, cabbage, and onion. Season with salt and pepper. Drain any grease.

Add soup and cheese; heat until melted.

Spoon mixture from skillet onto crust in pan; top with other can of crescent rolls but leave perforations open for steam.

Bake 15-20 minutes at 375 degrees or until crust is golden brown.

*Recipe courtesy of Mama B