Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.

In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain off any excess fat.

Stir in the minced garlic and cook for 30 seconds until fragrant, stirring constantly.

In a medium bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.

In the prepared baking dish, combine the cooked rice, beef mixture, 1 cup of the shredded cheese, and the soup mixture. Stir well to combine everything evenly.

Sprinkle the remaining 1 cup of cheese evenly over the top. Cover the dish tightly with aluminum foil and bake for 20 minutes.

Remove the foil and continue baking for another 10 minutes, until the cheese is bubbly and lightly golden.

For a crispier top, switch the oven to broil and cook for 1-2 minutes, watching closely so it doesn't burn.

Let the casserole rest for 5 minutes, then garnish with parsley if desired. Serve hot.