Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.

In a large skillet over medium heat, add a drizzle of olive oil and allow it to warm up. Add the ground beef, browning for about 6-8 minutes until golden brown.

Add the chopped onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion is translucent.

Pour in the cream of mushroom soup, 1 cup of milk, and sprinkle in the salt, black pepper, and paprika. Stir until smooth and creamy.

Spread the creamy beef mixture evenly in the greased baking dish.

Sprinkle the shredded cheddar cheese over the beef layer evenly.

Prepare the Cheddar Bay biscuit mix according to package instructions using ¾ cup of cold milk, mixing until just combined.

Dollop the biscuit batter evenly over the cheese layer, creating little mounds.

Bake uncovered in the preheated oven for 30-35 minutes until the biscuit topping is golden brown.

Brush the melted butter mixed with garlic powder over the biscuit topping after baking. Let the casserole rest for 5 minutes before serving.