Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray.

Step 2: Brown the Ground Beef

• Heat a large skillet over medium-high heat.
• Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon until browned.
• Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens. Drain any excess grease.

Step 3: Cook the Rice

• In the same skillet, add the uncooked rice and stir it for 1-2 minutes to toast it lightly.
• Pour in the beef broth and bring it to a simmer. Cook over medium heat until the rice is tender and most of the liquid is absorbed (about 15 minutes).

Step 4: Prepare the Creamy Mixture

• In a bowl, combine the cream of mushroom soup, sour cream, Worcestershire sauce, and Italian seasoning. Mix well.

Step 5: Combine and Transfer to Baking Dish

• Add the cooked rice and beef mixture into the bowl with the creamy sauce. Stir everything together until evenly combined. Season with salt and pepper to taste.
• Transfer the mixture into the prepared 9×13-inch baking dish and spread it out evenly.

Step 6: Add the Cheese Topping

• Sprinkle 1 ½ cups of shredded cheddar cheese evenly over the top of the casserole.

Step 7: Bake the Casserole

• Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Step 8: Garnish and Serve

• Once out of the oven, sprinkle chopped parsley on top for a fresh finish. Let it sit for a few minutes before serving to allow the flavors to meld.