Heat oven to 400°F. While the oven preheats, spray a large skillet with olive oil and place over medium-high heat. Add the ground beef and cook for 5 minutes, breaking it up with a wooden spoon as it cooks, until it's mostly browned. Drain off excess fat through a colander, then return the beef to the skillet. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper, stirring well to distribute the seasonings evenly throughout the meat. This creates a flavorful foundation for the casserole.

Reduce heat to low and add the softened cream cheese to the seasoned beef, stirring constantly until it's completely melted and evenly distributed throughout the meat. The residual heat will melt the cream cheese without requiring additional cooking. Add the heavy cream and stir until you have a creamy, cohesive mixture. I like to let this mixture rest on the heat for about 1 minute so all the flavors meld together beautifully. Stir in half of the shredded cheddar cheese (1/2 cup) until fully incorporated.

Transfer the creamy beef mixture from Step 2 into a 9x13 inch baking dish or similar size, spreading it evenly into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Place the casserole in the preheated 400°F oven and bake for 10 minutes, until the cheese on top is melted and lightly golden. I find that a quick bake at this higher temperature helps the cheese develop a slightly crispy texture while keeping the filling creamy inside.

Remove the casserole from the oven and let it rest for 2 minutes before serving. Sprinkle the fresh chopped parsley over the top as a garnish for color and a fresh flavor contrast to the rich, savory casserole.