Set the oven to 350 degrees.

In a large pot over medium-high heat, cook the ground beef until browned. As the beef cooks, stir in the salt, pepper, and Italian seasonings.

After draining the grease, transfer the beef to a plate and tent with foil.

In the now-empty pot, melt 2 tbsp butter. Once melted, add the diced onions and sauté for about 5 minutes until tender.

Add the garlic, stir, and cook for another minute.

Pour in the beef broth and add the butter and rice. Mix well. Bring everything to a boil, then decrease it to a simmer. Tightly cover the pot and cook for 10 minutes more.

Add the mushrooms and put the lid back on. Cook for additional 5 to 10 minutes. (See package directions for the exact cooking time) DO NOT STIR.

Turn off the heat, leaving the lid on. Allow the casserole to stand for 10 minutes.

After 10 minutes, stir in the ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese.

To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and sprinkle with the rest of the cheese. Tent and bake in the preheated oven for 20 minutes.