1-First Steps: Browning and Sauteing Start by preheating your oven to 350°F (175°C) as per the recipe instructions. In a large pot, brown the 1 pound of 85% lean ground beef with 1.5 teaspoons of Italian seasoning, along with salt and pepper to taste, until it’s fully cooked. Drain any excess grease to keep the dish lighter, then set the beef aside to stay warm. Next, in the same pot, melt 2 tablespoons of the divided butter over medium heat and add the ¾ cup of diced onions. Cook them until they’re soft and fragrant, which takes about 5 minutes, then stir in the 1 tablespoon of minced garlic for an extra burst of flavor.

2-Cooking the Rice Mixture: Now, pour in the 2 ½ cups of beef broth and the remaining 1 tablespoon of butter, then add the 1 ¼ cups of uncooked white long grain rice. Bring everything to a boil, then reduce the heat and simmer covered for 10 minutes so the rice starts to absorb the liquids. After that, mix in the 8 ounces of sliced button mushrooms and let it cook for another 5-10 minutes without stirring. Once done, remove from heat and let it stand for 10 minutes to thicken up nicely.

3-Baking and Serving: Mix the cooked beef back into the pot along with the 10.5 ounces of cream of mushroom soup, ½ cup of milk, ½ cup of sour cream, and half of the 2 cups of cheddar cheese. Transfer this mixture to a greased 9×13 inch casserole dish, top with the remaining cheese, cover it, and bake at 350°F for 20 minutes until it’s hot and bubbly. Finally, serve it hot for the best experience. If you’re interested in similar comforting recipes, try our creamy cheesy baked macaroni for another family favorite.