Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is no longer pink and the onions are soft, about 6–8 minutes. Drain excess fat if needed.

Stir in the minced garlic, Worcestershire sauce, paprika, salt, and pepper. Cook for 30 seconds until fragrant.

In a bowl, whisk together the condensed soup, sour cream (or Greek yogurt), milk or broth, and half of the shredded cheese.

If using diced raw potatoes, stir them into the beef mixture; if using cooked potatoes or noodles, layer them in the dish as described next. Fold the creamy mixture into the beef and potato/noodle mixture.

For a layered casserole, spread half of the potato/noodle mixture into the baking dish, top with half the beef mixture, and repeat. For a single-layer method, pour everything in and spread evenly.

Sprinkle the remaining cheese and panko or crushed crackers over the top. Drizzle melted butter evenly.

Place the dish in the oven and bake for 25–35 minutes, until the top is golden and the casserole is hot and bubbling. If your potatoes were raw, bake closer to 40–45 minutes.

Let the casserole rest for 5–10 minutes before serving. Sprinkle with chopped fresh parsley.