1. Preheat oven to 350°F (175°C). Lightly grease a 9×13″ baking dish.

2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3 minutes.

3. Add garlic and ground beef. Cook until beef is browned and cooked through, breaking it apart. Season with salt, pepper, and paprika if using.

4. In a mixing bowl, whisk together the cream of mushroom soup and beef broth until smooth.

5. Spread the cooked rice evenly across the bottom of the baking dish.

6. Top rice with the ground beef mixture, spreading it evenly.

7. Pour the soup and broth mixture over the casserole, gently smoothing to coat.

8. Sprinkle the shredded cheddar cheese over the top.

9. Cover with foil and bake for 25 minutes.

10. Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden.

11. Let rest for 5 minutes before serving.