1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
3. Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
4. Stir in the cream of mushroom soup, sour cream, salt, pepper, and smoked paprika, mixing until well combined.
5. In a large bowl, combine the thawed hashbrowns, cooked beef mixture, and 1 1/2 cups of the shredded cheddar cheese.
6. Transfer the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining cheese on top.
7. Bake for 45-50 minutes, or until the cheese is bubbly and golden. Let it cool for a few minutes before serving.

As you cook, let the aromas transport you to a place of comfort and joy, much like the kitchen of my childhood home where every dish was a love letter to the senses.