Preheat the oven to 375°F (190°C). In a large oven-safe skillet, cook the ground beef over medium-high heat, breaking it up, until no longer pink, 5 to 6 minutes. Drain excess fat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook 30 seconds.

Stir in the rice, soup, beef broth, Worcestershire sauce, a pinch of salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 minute, scraping up any browned bits.

Remove from heat. Stir in 1 1/2 cups of the cheese until melted and the mixture is creamy. Smooth the top, then sprinkle the remaining 1/2 cup cheese over the surface.

Bake uncovered for 35 to 40 minutes, until the rice is tender and the top is golden and bubbly.

Let the casserole rest for 5 minutes, then scoop onto plates and serve.