Brown the Meat: In a large skillet over medium heat, add the ground beef and cook for about 5-7 minutes until browned. Drain excess fat and transfer to the slow cooker.

Sauté the Aromatics: In the same skillet, add diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Combine Ingredients in Slow Cooker: Transfer the beef, onion, and garlic to the slow cooker. Layer in the carrots, potatoes, corn, and green beans. Pour the cream of mushroom soup over and sprinkle thyme, parsley, salt, and pepper. Mix gently.

Slow Cook the Casserole: Cover and cook on LOW for 6-8 hours until vegetables are tender and flavors meld.

Melt the Cheese: About 30 minutes before serving, sprinkle shredded cheddar on top and re-cover to allow the cheese to melt.

Let it Rest: Once done, let the casserole sit for 10 minutes with the lid off before serving.