Let’s get cooking! Follow these simple steps to make your casserole:

1. In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent. This should take about 5-7 minutes. Drain any excess fat.
2. In the slow cooker, combine the cooked beef and onion mixture with the frozen hash brown potatoes, cream of mushroom soup, cheddar cheese, milk, garlic powder, paprika, salt, and pepper.
3. Stir everything together until well combined. Make sure the cheese is evenly distributed throughout the mixture.
4. Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 3-4 hours. The casserole should be bubbly and the potatoes tender when done.
5. Once cooked, give the casserole a gentle stir, garnish with chopped fresh parsley if desired, and serve hot.

Pro tip: If you’re in a rush, you can assemble the ingredients the night before. Just store the mixture in the refrigerator and start cooking it in the morning for a stress-free dinner.