Nebraska Runza Hot Dish
A deconstructed, oven-baked take on the classic runza filling topped with buttermilk biscuits instead of yeast dough.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Casserole dish
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24
- carbs
- 38
- protein
- 22
- calories
- 460
Instructions
- 1
Heat your oven to 375°F.
- 2
Cook the ground beef and onion in a skillet until browned. Pour off the extra fat.
- 3
Add the cabbage to the skillet. Cook until it turns tender, about 8 minutes.
- 4
Stir in the salt, pepper, and caraway seed if you are using it.
- 5
Spread the beef and cabbage mixture evenly into a greased casserole dish.
- 6
Scatter the cheddar cheese evenly over the top.
- 7
Arrange the biscuit pieces over the cheese to cover most of the surface.
- 8
Bake for 20-25 minutes until the biscuits are golden brown and cooked through.
Chef's tips
Cut biscuits in half before placing them on top so they bake through without burning.
Storage
Refrigerate covered for up to 3 days.
Reheating
Reheat in a 350°F oven for 10 minutes to keep the biscuit topping crisp.
Common mistakes to avoid
- •Not draining the fat, which makes the dish greasy
- •Using whole thick biscuits that stay doughy in the center
Serving suggestions
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