Simple Beef and Cabbage Casserole

0.5 tsp Garlic powder
1.0 tsp Oregano, ground
0.5 tsp Pepper, black
0.33 tbsp Basil
0.5 tsp Salt
1.0 head, medium (about 5-3/4" dia) Cabbage, fresh
0.5 cup, diced Celery, raw
1.0 cup, chopped Onions, raw
3.0 cup White Rice, long grain, cooked
16.0 oz Simply nature grass fed beef
0.5 cup green bell pepper
10.5 oz condensed cream of celery soup
10.5 oz condensed cream of celery soup
1.5 cup Monterey jack cheese, shredded

1). Preheat oven to 350°F. 2). Grease the inside of a 3-inch deep casserole baking dish and the underside of its lid or the underside of a piece of foil large enough to completely seal over the dish. 3). Brown the ground beef in a skillet with the onion, celery and bell pepper, if using those. 4). In a bowl, combine the 2 cans of soup with all of the seasonings and mix together well. 5). Place 1/3 of the chopped cabbage into the bottom of the baking dish and spread it out as evenly as you can. 6). Using a slotted spoon to drain off any grease, add 1/3 of the meat in an even layer over the cabbage. 7). Spread 1/3 of the cooked rice or barley over the meat layer. 8). Spread 1/3 of the soup mixture in as even a layer as you can, trying your best to completely cover over all previous layers. 9). Sprinkle 1/3 of the grated cheese over the soup layer. 10). Repeat with a layer of half the remaining cabbage and, using clean hands, press it down as much as you can. 11). Continue layering with half the remaining components in the order previously given. 12. You should end up with at least 3 complete layers, but make sure you have the last soup layer on top, sprinkled with the remaining cheese. 13). Cover and bake until bubbling hot and starting to brown around the edges and on top, usually between 30-45 minutes. MICROWAVE COOKING: Obviously you would use plastic wrap instead of foil if your baking dish has no lid, but since everything except the cabbage is already completely cooked, you can cook it in the microwave until hot through and starting to brown around the edges. I've done it on high at 4-minute intervals until just how I wanted it. OUTDOOR COOKING METHOD: Whether on a camping trip or just in your backyard fire pit, you can prepare this recipe by using a large greased cast iron dutch oven with feet. After putting the lid on the dutch oven, place 4-5 hot coals evenly around, both under and on top. The baking time for me was slightly shorter due to the higher temperature cooking method, about 400° I think. It was done in only about 25 minutes. Also, the bottom layer of cabbage got a bit too done, okay charred. So, I'm going to advise anybody using this method who doesn't relish the smokey taste of charred cabbage to switch it around and put the meat layer on the bottom, then the cabbage, etc. but still ending with soup and cheese on top. Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user CYOUNG0810.