2013 Cabbage Casserole

1 head cabbage, cut into large pieces

1 pound ground beef

1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup

2 cups mild Cheddar cheese, shredded

Instructions

Place the cabbage into a 4-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the cabbage is tender. Drain the cabbage well in a colander.

Preheat oven to 350 degrees F

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Layer half the cabbage, half the beef, half the soup and half the cheese in a 4-quart baking dish. Repeat the layers. Cover the baking dish.

Bake at 350 degrees F. for 20 minutes or until hot and the cheese is melted.