RUNZA CASSEROLE
2 tubes of ready-to-bake crescent rolls 2 pounds lean ground beef ½-1 cup chopped onion 1-pound package of shredded coleslaw mix 1 can of cream of mushroom or cream of celery soup 8 slices of Swiss cheese
Brown the ground beef and onion in a Dutch oven that has a lid. Season to taste with salt, pepper and garlic powder (optional). Drain. Add the coleslaw mix, put on the lid and let it steam until the cabbage is slightly softened. Stir in the can of soup and mix.
Spray a 9x13 pan with non-stick cooking spray. Pat one tube of crescent rolls on the bottom. Make sure you pinch the perforations together. Put the hamburger mix on top of the crust. Top with the cheese slices. Roll out the second tube of crescents and place on the top on the cheese. Bake at 350 for 25-30 minutes.
DH and sons aren't especially fond of casseroles...but they love this one. dpf

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dpf