1-Brown the 1 pound ground beef in a large pot over medium-high heat, seasoning with salt, pepper, and 1.5 teaspoons Italian seasoning. Once done, drain the grease, transfer the beef to a plate, and cover with foil to keep it warm.

2-In the same pot, melt 2 tablespoons of the divided butter, then add 3/4 cup diced onions and cook until softened, about 5 minutes.

3-Add 1 tablespoon minced garlic and cook for 1 more minute to build flavor.

4-Stir in 2 1/2 cups beef broth, the remaining 1 tablespoon butter, and 1 1/4 cups uncooked white long grain rice. Bring to a boil, then reduce to a simmer, cover tightly, and cook undisturbed for 10 minutes.

5-Add 8 ounces sliced button mushrooms, replace the cover, and cook for 5 to 10 minutes more without stirring.

6-Turn off the heat, keep covered, and let the rice stand for 10 minutes. Then, gently stir in the cooked ground beef, 10.5 ounces cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream, and half of the 2 cups cheddar cheese.

7-Transfer the mixture to a lightly greased 9×13 casserole dish, top with the remaining cheddar cheese, cover, and bake for 20 minutes.

8-Serve warm and enjoy your ground beef casserole fresh from the oven.