Runza Casserole

2 pounds ground round
1 small green bell pepper, minced
1/2 teaspoon minced garlic
1 or 2 teaspoons horseradish
1 package dry onion soup
1 teaspoon herb seasoning
Salt and seasoned pepper to taste
4 cups shredded cabbage
1 medium to large onion, finely chopped
2 tubes crescent rolls
1 pound mozzarella cheese, sliced or shredded
Oil or butter

Heat oven to 350 degrees F.

In a large skillet, brown ground beef and drain if necessary. Add green pepper, garlic, horseradish, dry soup and seasoning. Put shredded cabbage and onions on top of meat, cover and steam a few minutes.

Using one tube of rolls, spread the roll pieces over the bottom of a 9-by-13-inch pan. Spread meat mixture over it. Add the layer of mozzarella cheese. Using second tube of rolls, put roll pieces on top of cheese. Bake for 30 to 40 minutes. Brush rolls with a little oil or melted butter in the last 10 minutes.

Makes 10-12 large portions.