Friday, January 17, 2014

Runza Casserole

Now, seriously, I am not a big casserole fan but the other day one of my co workers brought this for lunch and got me to thinking.  So thought all the rest of the afternoon and then stopped at the store on the way home to pick up what I might need to accomplish this not so pretty but tasty feast for the soul.

Runza Casserole

1 pkg of shredded slaw
1 pound ground beef
1 med onion diced
2 cloves garlic minced
8 oz mushrooms sliced
4-8 ounces of you favorite cheese (cheddar or Swiss)
a bit of cream (1/4 cup)  (the original recipe calls for a can of soup but that's too much)
Wondra if need for thickening.

The bread:

2 teaspoons of yeast
1 1/2 c flour
2 T butter softened
1 t salt
1/2 + warm water

I use a food processor with a bread blade for my bread so everything went in and buzzed to make a soft dough adding more water if needed but just start with 1/2 c.   Let this rise for a hour while you make the filling.

The filling

Brown the ground beef and drain well and set aside. Add the onions to the pan and saute till clear then add the garlic and mushrooms. Let that cook till the mushrooms give up some liquid and add the coleslaw and cook covered or uncovered till it wilts a bit.

Check the amount of fluid in the pan, you may have  to pour some off and then add a bit of cream to moisten. Add the drained ground beef back into he pan and mix it all up well. Season with salt and pepper. Set this aside and work on the dough.

Divide the dough in half. Roll out thinly to cover a 8 x 8 pan that has been sprayed with cooking spray. Fit 1/2 the rolled out dough into the bottom of the pan letting the sides over hang a bit. Add the filling, top with cheese. Place the rolled out top and seal the edges with the bottom. Bake at 350 till the top is golden and the filling is bubbly hot. Let sit for 20 minutes to gel up a bit before cutting.

This is not my image but this is what it looks like. Tasty!

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