1️⃣ Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. 🔥

2️⃣ In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper. Once browned, drain excess grease and set aside the beef, covered with foil. 🍳

3️⃣ In the same pot, melt 2 tablespoons of butter. Sauté the diced onions until softened, about 5 minutes. Add minced garlic and cook for an additional minute. 🍲

4️⃣ Pour in the beef broth and bring to a boil. Stir in the uncooked rice, reduce heat to a simmer, cover tightly, and cook for 10 minutes. Add mushrooms, cover again, and cook for another 5-10 minutes (check your rice package for specific cooking times). ⏳🍄

5️⃣ Once done, turn off the heat and leave the pot covered for 10 minutes to finish cooking the rice. 🕐

6️⃣ Stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until everything is well combined. 🧀🥄

7️⃣ Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top. 🧀

8️⃣ Cover the dish with foil and bake for 20 minutes or until the cheese is bubbly and golden. 🧑‍🍳

9️⃣ Serve hot and garnish with additional herbs if desired. Enjoy! 🍽️🌿