Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat. Stir in the chopped onion and minced garlic, cooking until the meat is browned and the onion is tender. Drain any excess grease.

In a separate bowl, mix the cream of mushroom soup with the milk. Stir in the Italian seasoning, and add a pinch of salt and pepper.

In a large mixing bowl, combine the cooked beef mixture with the bread cubes. Pour the soup mixture over it and gently stir until the bread is well coated.

Pour the mixture into a greased 9×13 inch baking dish. Top with shredded cheddar cheese.

Bake in the preheated oven for 30-40 minutes, or until the casserole is set and the cheese is bubbly and golden brown.

Allow it to cool for a few minutes before serving.