Preheat your oven to 375°F (190°C).

In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Season with salt, pepper, onion powder, and paprika. Cook for 6-8 minutes until there’s no pink left. Drain excess fat and set aside.

In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Stir in the cooked rice, beef broth, and heavy cream. Mix well, letting the rice soak up the garlicky goodness. Simmer for 3-4 minutes until creamy.

Grease a 9x13 inch baking dish with butter or cooking spray. Spread the creamy garlic butter rice evenly across the bottom. Layer the cooked ground beef over the rice.

Sprinkle the shredded cheddar cheese over the beef, followed by the mozzarella cheese, ensuring every inch is covered for that perfect cheese pull.

Bake in the preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and golden brown. For an extra touch, broil for the last 2-3 minutes, keeping a watchful eye.

Let the casserole rest for 5 minutes to set. Top with freshly chopped parsley before serving.