Preheat the oven to 350°F, spray a 9×13-inch baking dish with cooking spray and set aside.

In a dutch oven or large skillet with deep sides over medium heat, add 1 pound ground beef and 1 small sweet onion, small diced. Break up the beef into crumbles, stirring often until there is no pink left, and the onions have softened – about 10 minutes. Drain any excess grease.

Add 4 cloves garlic, minced, cook for 30 seconds until fragrant, and take off the heat.

Stir in 2 (10.5 ounce) cans cream of celery soup, 1 ½ cups beef stock, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Add 1 cup instant rice and 12 ounces frozen mixed vegetables and stir to combine. Add the mixture to the prepared baking dish.

Top with 2 cups shredded sharp cheddar cheese and cover with nonstick foil. Bake for 45 minutes until bubbly and the cheese is melted.

Uncover and place under the broiler to lightly brown the cheese. Top with some dried or fresh parsley (optional) and serve!