Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent.

In a large mixing bowl, combine the thawed hash browns, cooked beef mixture, cream of mushroom soup, milk, salt, black pepper, paprika, and dried parsley. Stir until well combined.

Spread the mixture evenly in a greased 9x13 inch baking dish.

Sprinkle the shredded cheddar cheese evenly over the top. If using, add crushed potato chips for an extra crunch.

Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is melted and golden.

Remove from the oven and let it cool for about 10 minutes before serving.