Kittencal's Cabbage Roll Casserole

This is a recipe I developed years back, it's a great alternative to cabbage rolls but takes much less time to make and has all the flavour, to speed up the cooking time a little I always give the cabbage a quick saute firsty --- you will *love* this!

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 8  slices bacon (can use more)
• 1  lb ground beef
• 1  small onion, chopped
• 1  small green bell pepper, seeded and finely chopped (optional)
• 2  teaspoons  dried chili pepper flakes (optional or to taste)
• 2  tablespoons  minced fresh garlic (or to taste)
• 1⁄2 cup  grated parmesan cheese (can use more)
•  salt and pepper (I use seasoned salt)
• 1⁄2 cup  uncooked converted rice (a little more rice won't hurt but you might need to cook a little longer)
• 1 (10 ounce) can  tomato soup
• 1 1⁄2 cups  pasta sauce (homemade or store bought)
• 2 (10 ounce) cans water, if needed (use can from the soup)
• 4  cups  shredded cabbage (about 1/2 of a small cabbage)
• 2  cups  shredded cheddar cheese (optional or to taste) or 2  cups mozzarella cheese (optional or to taste)

Directions

1. Set oven to 350 degrees.
2. Grease a large baking dish.
3. In a frypan brown bacon until crisp; drain fat.
4. To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
5. Add in Parmesan cheese, salt and pepper.
6. Add uncooked rice to hamburger mixture; mix well.
7. Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
8. Spread the shredded cabbage in the baking dish.
9. Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
10. Bake covered for 45 minutes.
11. Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
12. Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).