Preparation

• Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Set it aside.
• In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper to taste. Drain any excess grease and cover the beef with foil to keep warm.
• Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Pour in the beef broth and bring to a boil. Stir in the uncooked rice, reduce heat to low, cover, and simmer for about 10 minutes. Add the sliced mushrooms, cover again, and cook for another 5-10 minutes until the rice is tender.
• Once cooked, turn off the heat and leave the pot covered for 10 minutes to finish cooking and allow the rice to absorb the remaining broth.
• Stir the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese into the rice mixture until well combined.
• Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top.
• Cover the dish with foil and bake for 20 minutes, or until the cheese on top is bubbly and golden.
• Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with additional herbs if desired.