Preheat your oven to 350°F (175°C) and grease a 9×13” baking dish with butter or non-stick spray.

In a large skillet or pot, cook the ground beef over medium-high heat, breaking it apart as it browns. Season with Italian seasoning, salt, and pepper, cooking for about 7–10 minutes until fully cooked. Drain the excess fat, set the beef aside.

Using the same pot on medium heat, melt 2 tablespoons of butter, then add the diced onions. Cook for about 5 minutes until they’re soft and translucent, then stir in the minced garlic for an additional minute.

Add 2½ cups of beef broth to the onion and garlic mixture, bringing it to a boil. Stir in 1¼ cups of uncooked long grain rice, reduce the heat to low, cover, and let it simmer for 10 minutes.

After 10 minutes, add the sliced mushrooms to the pot, cover again, and let the mixture cook for another 5–10 minutes.

Return the cooked ground beef back into the rice mixture, stirring well to evenly distribute all the ingredients.

Carefully pour the beef and rice mixture into the prepared baking dish, spreading it out evenly. Top with 1 cup of sharp cheddar cheese.

Cover the baking dish with foil and place it in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5–10 minutes.

Once out of the oven, let the casserole cool for a few minutes. Garnish with fresh parsley or herbs if desired.