EASY BEEF STROGANOFF W/ RICE & CHEESE

EASY BEEF STROGANOFF W/ RICE & CHEESE 2 cups white rice 3/4 pound hamburger 1 can cream of mushroom soup 1 tablespoon butter 1/2 large yellow onion 1/2 stick of celery 1/2 cup of milk 1/2 cup of sour cream 1 teaspoon salt 1/4 teaspoon ground black pepper 1 and ½ teaspoon minced garlic, divided 1 teaspoon Worcestershire sauce 1 1/2 cups mushrooms 2 cups monterey/colby jack cheese, shredded Make white rice according to package directions. Chop your onion, celery & mushrooms and put into a large saute pan with butter and 1 teaspoon minced garlic. Cook over medium heat and saute until celery is soft. Remove ingredients from the pan and set aside in a separate dish. Add your hamburger to the saute pan and cook until no longer pink. Remove grease/drippings from the pan and continue to cook until hamburger is browned. Add the remaining garlic and Worcestershire sauce and stir well. Turn your heat down to medium low and add the cream of mushroom soup, milk and sour cream and stir. Add the salt, pepper and mushroom mixture to sauce mixture and let simmer about 5 minutes. Lightly butter the inside of an 11x7 casserole dish. Place your cooked rice on the bottom of the dish and sprinkle ½ of shredded cheese. Next add your sauce mixture on top or rice and cheese. Top sauce mixture with remaining cheese and place in a 400° oven for 15 minutes, or until casserole is starting to bubble in the center. Turn on your broiler and cook for about 2 minutes, or until the cheese is bubbly on the top of the casserole.