Preparation

• Preheat oven to 350 degrees.
• Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks.
• Drain grease, transfer to a plate, and cover with foil.
• Melt 2 tablespoon butter in the same pot. Add the diced onions and cook for 5 minutes, until softened. Add garlic and cook for 1 more minute.
• Add beef broth, butter, and rice. Stir to combine.
• Bring to a boil, reduce to a simmer.
• Cover tightly and cook for 10 minutes.
• Add the mushrooms, replace the cover, and cook for 5-10 more minutes. (Refer to rice package for exact cooking time.) Do not stir the rice at any point.
• Turn heat off, leave the cover on, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.
• Add the cooked ground beef back along with the cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.
• Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.
• Cover and bake for 20 minutes. Serve!