1 lb. extra lean ground beef
1 (4 oz.) can mushrooms, drained (optional)
1 (6 oz.) can tomato soup
1/4 c. green onions
1 tbsp. Italian seasoning
1 tbsp. parsley flakes
1 tbsp. garlic powder
1 tsp. salt
1 sm. to med. head cabbage
1/2 c. ricotta cheese
1 tbsp. Parmesan cheese
4 oz. mozzarella cheese, shredded

Brown ground beef and mushrooms, draining excess fat. Mix tomato soup, onions, Italian seasoning, parsley, garlic powder and salt. Cook cabbage until tender. Mix ricotta cheese with ground beef and add Parmesan cheese.

Line bottom of casserole (prepared with non-stick cooking spray) with cabbage. Spread beef mixture on top and cover with remaining cabbage. Pour soup mixture over cabbage and top with Mozzarella cheese. Bake at 350°F for 1 hour.