1. Prepare the Filling

• In a large skillet, heat olive oil over medium heat.
• Add the chopped onions and sauté for 4-5 minutes until soft and translucent.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the ground beef or chicken, breaking it apart with a spatula. Cook until fully browned and no longer pink.
• Drain excess fat from the skillet if needed.

2. Combine Creamy Elements

• Lower the heat and stir in cream of mushroom soup and sour cream (or Greek yogurt).
• Mix in paprika, salt, black pepper, and dried herbs.
• Add the corn and half of the shredded cheese. Stir everything together until well combined.

3. Assemble the Casserole

• Preheat your oven to 180°C (350°F).
• In a greased 9×13-inch baking dish, spoon the meat mixture evenly into the bottom.
• Spread the mixture out into a smooth, even layer using a spatula.
• Arrange frozen hash browns or sliced potatoes in a single layer on top of the filling.
• Sprinkle the remaining shredded cheese over the top layer.

4. Bake the Casserole

• Cover the dish with foil and bake for 25 minutes.
• Remove the foil and bake for another 10-15 minutes until the potatoes are crispy and golden and the cheese is melted and bubbly.

5. Garnish and Serve

• Sprinkle chopped fresh parsley over the casserole for a pop of color and freshness.
• Serve hot, straight from the dish, with a simple side salad or warm bread.