Runza Casserole

The Runza Cassarole and Butterfinger Dessert is a recipe that LaDanna made at the care home. Anything she makes is delicious. The taco soup is somthing that I decided to make. It is soo good.
RUNZA CASSEROLE
2 tablespoons vegetable oil spread
1 pound lean ground beef
1/2 cup onion (chopped)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 cups cabbage (chopped)
1 can low sodium mushroom soup
2 cans crescent rolls (eight per package
1 eight ounce package shredded cheddar cheese
1 eight ounce package shredded mozzarella cheese

Melt vegetable oil spread in skillet. Brown hamburger in spread. Add onion, salt, pepper, and garlic. Add cabbage and cook until tender. Stir soup into hamburger. Press eight rolls into bottom of 9 X 13 glass baking dish. Pour hamburger mixture on rolls. Top with both cheeses. Cover with eight more rolls. Back at 350 for 20 minutes.Makes eight servigs. 370 calories per serving.


Taco Soup
"Taco soup. It's really easy, cheap and delicious. Great for last minute dinner decisions! Serve with tortilla chips and shredded cheddar cheese on top, if desired." Original recipe yield: 8 servings.


INGREDIENTS:
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
DIRECTIONS:
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.

BUTTERFINGER DESSERT
2 c Graham cracker crumbs
1 c Soda cracker crumbs
1/2 c Butter; melted
1 pk Instant vanilla pudding
1 pk Instant butterscotch pudding
2 c Milk
1 qt Vanilla ice cream
8 oz Cool Whip
4 Frozen Butterfingers

Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.