Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little oil or nonstick spray.

In a large skillet over medium heat, add olive oil. Sauté the diced onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds more until fragrant.

Add the ground beef to the skillet. Brown, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat if needed.

Stir in the drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Cook for 2 minutes to let flavors marry.

Add the uncooked rice and frozen vegetables to the skillet, stirring to coat with the beef mixture.

Pour in the beef broth and the condensed soup. Bring to a gentle boil, then reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the rice has absorbed some liquid but is still a bit firm.

Remove from heat and stir in 1 cup melted cheese until combined. Taste and adjust seasoning.

Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup cheese evenly over the top.

Cover the dish tightly with foil and bake for 25–30 minutes. Remove foil and bake an additional 8–10 minutes until cheese is bubbly and slightly golden.

Let the casserole rest for 5–10 minutes before serving. Garnish with parsley or scallions if desired.