Runza Casserole

-1 lb. ground beef
-1/2 head of cabbage, chopped
-1/2 onion, diced
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 can (10.75 oz) cream of mushroom soup
-1/2 cup milk
-2 cups shredded cheddar cheese
-1 package (2 crusts) refrigerated pie crust

1. Preheat oven to 375 degrees F.

2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Drain fat.

3. Add cabbage, onion, garlic powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.

4. In a medium bowl, mix together cream of mushroom soup and milk.

5. Spread 1/2 of the ground beef mixture in the bottom of a 9×13 inch baking dish.

6. Top with 1/2 of the soup mixture and 1 cup of the cheese.

7. Place one of the pie crusts over the top of the casserole.

8. Add the remaining ground beef mixture, soup mixture, and cheese.

9. Place the second pie crust over the top of the casserole.

10. Bake for 25-30 minutes, or until the crust is golden brown.

11. Let cool for 10 minutes before serving. Enjoy!