Gluten-friendly Runza casserole
- 1 tbsp mustard oil
- 1 lb ground beef
- 4 slices thick-cut bacon (chopped into 1/2" strips)
- 1 medium red onion (sliced thinly)
- 1 head green cabbage (cored and roughly chopped)
- 1 1/2 cup gluten-free Bisquick mix (or use the copycat recipe)
- 2 eggs
- 2 cup 2% milk
- 1 cup Chihuahua cheese (grated)
Preheat oven to 350 degrees Fahrenheit. Pour the mustard oil into a 9"x13" oven-safe pan, then use a brush or cloth to coat the bottom and sides.
Place a large skillet on a stovetop burner over medium-high heat. Add the ground beef and bacon and cook until the beef is browned. Remove the beef and bacon from the skillet, leaving the fat. Add the onions and cook until the slices begin to take on color, 3-4 minutes. Add the cabbage and stir to combine. Cook the cabbage/onion mixture until the cabbage has reduced by half, 6-8 minutes. Add ground beef and bacon and cook, stirring, for 1-2 minutes, then remove from the heat.
In a medium bowl, combine the Bisquick mix, the eggs, and the milk with a whisk until well-mixed. Pour half of the mixture into the bottom of the oiled 9"x13" pan and smooth out. Add the meat/cabbage/onion mixture on top of the Bisquick, then smooth out. Add half of the cheese, then pour the remainder of the Bisquick on top, smoothing out. Sprinkle the remaining cheese all over the top of the pan, then place in the preheated oven and cook until the top is golden brown, approximately 30-40 minutes.