1-Preheat the oven to 350 degrees. Brown 1 lb. of 85% lean ground beef in a large pot over medium-high heat, seasoning with salt, pepper, and 1.5 teaspoons Italian seasoning. Drain excess grease, cover, and set aside.

2-In the same pot, melt 2 tablespoons of the butter and cook 3/4 cup diced onions until softened, about 5 minutes. Add 1 tablespoon minced garlic and cook for one more minute.

3-Stir in 2 1/2 cups beef broth, the remaining 1 tablespoon butter, and 1 1/4 cups uncooked white long grain rice (not instant). Bring to a boil, then reduce to a simmer and cover tightly. Simmer for 10 minutes.

4-Add 8 oz. sliced button mushrooms, replace the cover, and continue cooking for 5-10 minutes without stirring, following the rice package’s cooking time. Turn off the heat, keep covered, and let stand for 10 minutes without stirring.

5-Add the cooked ground beef back to the pot along with 10.5 oz. cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream, and half of the 2 cups cheddar cheese. Stir gently to combine.

6-Transfer the mixture to a lightly greased 9 x 13 casserole dish and top with the remaining cheddar cheese. Cover and bake for 20 minutes. Serve.