1. Start by browning the beef

Preheat your oven to 350°F. Grab your large skillet, add a little cooking spray or oil, and warm it over medium heat. Crumble in the ground beef, then sprinkle with oregano, basil, garlic powder, and a pinch of salt and pepper. Cook until browned and no longer pink, breaking up any clumps as it cooks. Once done, transfer the beef to a plate and drain any excess grease from the skillet.

2. Sauté the onions and garlic

In the same skillet, add 2 tablespoons of butter and let it melt over medium heat. Toss in the chopped onions and cook until they’re soft and just starting to brown, about 5 minutes. Add the chopped garlic and cook for another minute. The smell at this stage is incredible—garlicky, buttery goodness!

3. Cook the rice

Add the beef broth, rice, and the remaining tablespoon of butter to the skillet. Stir everything together, bring it to a boil, then reduce the heat to low. Cover and let the rice simmer for 15 minutes. Don’t peek! After 15 minutes, uncover and add the sliced mushrooms on top of the rice. Cover again and let it cook on low for another 5 minutes to soften the mushrooms.

4. Combine everything together

Turn off the heat and remove the lid. Add the cooked ground beef, cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheese to the skillet. Gently mix until everything is well combined. If your skillet isn’t big enough, transfer everything to a large mixing bowl and stir it there.

5. Bake to bubbly perfection

Spray a 9×13-inch casserole dish with cooking spray, then pour in your beef and rice mixture. Sprinkle the remaining cheese on top and pop it in the oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish and serve

Top with sliced green onions for a bit of color and freshness. Let the casserole sit for a few minutes before digging in—this helps it set a bit so it’s easier to scoop.