If you prefer to use brown rice, refer to package instructions for cooking time and amount of liquid as it requires more of both. You want to end up with 2 cups cooked rice. • To make this ahead of time, assemble the casserole, cover, and store in the fridge for up to 2 days. Let it sit out for 30 minutes prior to baking. Bake at 350 degrees for 25-30 minutes. • Instead of mushrooms, you may choose to use frozen peas, carrots, and/or corn.

1 lb. ground beef, 85% lean 1.5 teaspoons Italian seasoning Salt/Pepper 2 Tablespoons butter, separated ¾ cup onions, diced 1 Tablespoon garlic, minced 1 Tablespoon olive oil 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, separated

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 if necessary and set the ground beef aside. Cover with foil. Melt butter in the same pot. Add the diced onions and cook for 5 minutes, until softened. Add the minced garlic and cook for 1 more minute. Add the beef broth, olive oil, 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 more minutes. Do not stir. Turn heat off, remove cover, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release during this time. 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!