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

In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic for 6-8 minutes until the beef is completely browned and the onions are translucent. Break up the meat with a spoon as it cooks. Drain any excess fat.

Add the uncooked rice to the skillet with the beef mixture, stirring to coat. Pour in the beef broth and cream of mushroom soup. Season with salt, black pepper, and paprika. Stir well to combine.

Increase heat to bring the mixture to a rolling boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally. The mixture should coat the back of a spoon but still be pourable.

Transfer the beef and rice mixture to the prepared baking dish, spreading it into an even layer. Cover tightly with aluminum foil.

Bake covered for 25 minutes.

Remove the foil carefully by lifting one corner away from you to let steam escape. Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden at the edges.

Let the casserole rest for 5 minutes before serving. The rice should be tender with no hard center. Garnish with fresh chopped parsley.