Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add olive oil and diced onion. Sauté for 2-3 minutes until the onion becomes translucent.

Add the ground beef, season with salt, pepper, and paprika (if using), and cook until browned, about 5-7 minutes. Drain excess grease if necessary.

Stir in the minced garlic and broccoli florets. Cook for an additional 3-4 minutes, just until the broccoli is tender.

In a separate bowl, combine cream of mushroom soup, milk, and half of the cheddar cheese. Stir until well blended.

In the skillet with the beef and broccoli, add the cooked rice and the soup mixture. Stir everything together until evenly combined.

Pour the mixture into a greased 9×13-inch casserole dish. Smooth it out evenly.

Sprinkle the remaining cheddar cheese on top of the casserole.

Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and lightly golden.

Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving.