Preheat your oven to 350º F.

Grease a large skillet with cooking spray or a bit of oil. Over medium heat, crumble the ground beef in the skillet. Add the oregano, basil, garlic powder, salt, and pepper. Cook until the beef is nicely browned and no longer pink. Transfer the cooked meat to a plate, draining any excess grease from the skillet.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and lightly browned. Toss in the garlic and sauté for an additional minute.

Pour in the beef broth and add the uncooked rice along with the remaining tablespoon of butter. Stir well to combine everything and bring to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for about 15 minutes.

Afterward, uncover the skillet and layer the sliced mushrooms on top of the rice without stirring. Cover the pan again and let it sit on low heat for another 5 minutes.

Remove the lid, turn off the heat, and gently stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheese. If necessary, use a large bowl to combine the mixture if your skillet isn't big enough.

Transfer the beef mixture into a greased casserole dish. Sprinkle the rest of the cheese on top. Bake for 20-25 minutes until it’s hot, bubbly, and the cheese is melted.

Finish with a sprinkle of sliced green onions on top before serving!