1-Brown 1 lb of 85% lean ground beef in a large pot over medium-high heat, seasoning with salt, pepper, and 1.5 teaspoons of Italian seasoning; drain excess grease and transfer the beef to a plate, covering it to keep warm.

2-In the same pot, melt 2 tablespoons of the butter and cook ¾ cup of diced onions for about 5 minutes until softened, then add 1 tablespoon of minced garlic and cook for an additional minute.

3-Add 2 ½ cups of beef broth, the remaining 1 tablespoon of butter, and 1 ¼ cups of uncooked white long grain rice; stir, bring to a boil, reduce to a simmer, cover tightly, and cook for 10 minutes.

4-Add 8 oz of sliced button mushrooms if using, replace the cover, and cook for 5 to 10 minutes more, following the rice package instructions without stirring.

5-Turn off the heat and let the rice stand covered for 10 minutes. Then, return the cooked ground beef to the pot, and add 10.5 oz of cream of mushroom soup, ½ cup of milk, ½ cup of sour cream, and 1 cup of the cheddar cheese. Stir gently to combine.

6-Transfer the mixture to a lightly greased 9 x 13 casserole dish, top with the remaining 1 cup of cheddar cheese, cover, and bake for 20 to 30 minutes until heated through and the cheese is melted.