Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Heat a large skillet over medium. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onion is soft. Drain excess fat from the pan.

Stir in the minced garlic and cook just 30 seconds until fragrant. Remove the skillet from the heat.

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

In the prepared baking dish, combine the cooked rice, the beef and onion mixture, half of the cheddar, and the soup mixture. Stir gently until everything is evenly coated.

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

Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and slightly golden. For a crisper top, broil for 1 to 2 minutes, watching carefully to prevent burning.

Let the casserole rest for 5 minutes before slicing. Garnish with chopped parsley if desired and serve hot.