Preheat your oven to 350°F (175°C).

In a large skillet over medium-high heat, cook the ground beef with diced onion until the meat is no longer pink. Drain excess grease.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the rice, cream of mushroom soup, diced tomatoes (with juice), beef broth, Italian seasoning, salt, and pepper. If using frozen vegetables, add them now and mix everything thoroughly until evenly combined.

Pour the mixture into a greased 9x13-inch baking dish and spread it out evenly.

Sprinkle shredded cheese evenly over the top.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.

After 30 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Once done, remove from the oven and allow the casserole to sit for about 5 minutes before serving.

Garnish with fresh parsley if desired.