Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Drain excess fat from the skillet.
Season the beef mixture with salt, black pepper, dried thyme, and smoked paprika. Stir to combine.
In a medium bowl, mix the condensed cream of mushroom soup and beef broth until smooth.
Add the soup mixture to the skillet with the beef and stir well. Cook for 2 minutes to combine flavors, then remove from heat.
In a greased 9×13 inch casserole dish, spread half of the thawed hashbrowns evenly on the bottom.
Spread the beef mixture evenly over the hashbrowns layer.
Sprinkle half of the shredded cheddar cheese over the beef layer.
Top with the remaining hashbrowns, then sprinkle the remaining cheddar cheese evenly on top.
Cover the casserole dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the hashbrowns are golden brown.
Remove from oven and let the casserole rest for 5 minutes before serving.