Cheesy Ground Beef and Rice Casserole

Ingredients:

1 lb. ground beef, 85% lean

1.5 teaspoons Italian seasoning

Salt/Pepper

3 Tablespoons butter, divided

¾ cup onions, diced

1 Tablespoon garlic, minced

2 ½ cups beef broth

1 ¼ cups uncooked white long grain rice, (not instant rice)

8 oz. sliced button mushrooms, washed

10.5 oz. cream of Mushroom soup

½ cup milk, any kind

½ cup sour cream

2 cups cheddar cheese, divided

Instructions 

Preheat oven to 350 degrees.

Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks.
Drain grease, transfer to a plate, and cover with foil.
Melt 2 TBS butter in the same pot. Add the diced onions and cook for 5 minutes, until softened.
Add garlic and cook for 1 more minute.
Add beef broth, butter, and rice. Stir to combine.
Bring to a boil, reduce to a simmer.
Cover tightly and cook for 10 minutes.
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.
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.
Add the ground beef, cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.
Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.
Cover and bake for 20 minutes. Serve!
Source: The Cozy Cook