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

In a large skillet over medium heat, cook the lean ground beef and diced onion for about 6-8 minutes until browned and the onion is soft.

Incorporate the minced garlic into the skillet, stirring for about 30 seconds until fragrant.

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

In the greased baking dish, mix together the cooked rice, beef mixture, half of the cheese, and prepared sauce. Stir well.

Sprinkle the remaining cheese on top and cover the dish with foil. Bake for 20 minutes.

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

For an extra crunch, broil the casserole for about 2 minutes, watching closely to prevent burning.

Let the casserole sit for a few minutes before serving. Garnish with chopped parsley if desired.