Preheat oven to 350 degrees.

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

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

Melt 2 tablespoons butter in the same pot, add diced onions, and cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute.

Add beef broth, the remaining butter, and rice to the pot. Stir well.

Bring the mixture to a boil, then reduce to a simmer. Cover tightly and cook for 10 minutes.

Add the mushrooms, cover, and let it cook for an additional 5-10 minutes without stirring.

Turn off the heat and let it stand covered for 10 minutes without stirring.

Stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese.

Transfer the mixture to a lightly greased 9 x 13 casserole dish and top with the remaining cheese.

Cover and bake for 20 minutes. Serve and enjoy!