1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Set it aside.

2️⃣ Brown the ground beef: In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper to taste. Once the beef is browned, drain any excess grease and set the beef aside, covering it with foil to keep warm.

3️⃣ Sauté the onions and garlic: In the same pot, melt 2 tablespoons of butter 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.

4️⃣ Cook the rice: Pour in the beef broth and bring to a boil. Stir in the uncooked rice, reduce the 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 (check your rice package for specific cooking times).

5️⃣ Let the rice rest: Once the rice is 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.

6️⃣ Combine the ingredients: Stir the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese (1 cup) into the rice mixture until everything is well combined.

7️⃣ Assemble the casserole: Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1 cup of cheddar cheese on top.

8️⃣ Bake: Cover the dish with foil and bake for 20 minutes, or until the cheese on top is bubbly and golden.

9️⃣ Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with additional herbs if desired, and enjoy!