Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add the ground beef, onion, and green bell pepper. Cook until the beef is browned and the vegetables are tender.
Stir in the garlic powder, paprika, salt, and pepper. Add the cabbage and cook until it’s wilted and tender.
In a separate bowl, mix together the cream of mushroom soup and milk until smooth.
In a clear glass baking dish, layer the beef mixture on the bottom, then pour the soup mixture over it.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Advertisement
Let the casserole cool for a few minutes before serving.
Variations & Tips
For a spicier version, add some chopped jalapeños or a pinch of cayenne pepper. If you prefer a different cheese, Monterey Jack or Colby can be great substitutes for cheddar. Vegetarians can swap out the ground beef for crumbled tofu or a plant-based ground meat alternative. To add a crunchy topping, consider sprinkling some crushed crackers or breadcrumbs over the cheese before baking.
ADVERTISEMENT
