Step 1:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure your casserole doesn’t stick and has a nice clean finish when serving.

Step 2:
In a large skillet over medium heat, cook the ground beef, onion, and garlic. Stir frequently, breaking up the beef until it’s browned and the onions are softened, about 5-7 minutes. If needed, drain any excess fat from the skillet to keep the dish from becoming greasy.

Step 3:
Once the beef is cooked, stir in the uncooked rice, beef broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. This will allow the rice to absorb the liquid and cook through. Stir occasionally to prevent sticking.

Step 4:
Once the rice is cooked and all the liquid is absorbed, remove the skillet from the heat. Stir in the sour cream and half of the shredded cheddar cheese. This adds creaminess and makes the casserole rich and velvety.

Step 5:
Transfer the mixture into the greased baking dish, spreading it evenly. Sprinkle the remaining cheddar cheese over the top to create a bubbly, golden crust as it bakes.

Step 6:
Place the dish in the oven and bake for 25-30 minutes, or until the cheese is fully melted and bubbly. Once done, remove from the oven and let it rest for a few minutes before serving. Enjoy it warm for the best taste experience!