Step 1

Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (beef broth) and cooking time. If preferred, cook the rice separately and skip the beef broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients.

Step 2

Preheat oven to 350 degrees.

Step 3

Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks.

Step 4

Drain grease, transfer to a plate, and cover with foil.

Step 5

Melt 2 TBS butter in the same pot. Add the diced onions and cook for 5 minutes, until softened.

Step 6

Add garlic and cook for 1 more minute.

Step 7

Add beef broth, butter, and rice. Stir to combine.

Step 8

Bring to a boil, reduce to a simmer.

Step 9

Cover tightly and cook for 10 minutes.

Step 10

Add the mushrooms, replace the cover, and cook for 5-10 more minutes. (Refer to rice package for exact cooking time.) Do not stir the rice at any point.

Step 11

Turn heat off, leave the cover on, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.

Step 12

Add the ground beef, cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.

Step 13

Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.

Step 14

Cover and bake for 20 minutes. Serve!