Black pepper
½ teaspoon
Vegetables
Carrots (sliced)
1 cup
Potatoes (diced)
1 cup
Corn kernels
1 cup
Green beans (chopped)
1 cup
Sauce & Topping
Cream of mushroom soup
1 can (10.5 oz)
Dried thyme
1 teaspoon
Dried parsley
1 teaspoon
Shredded cheddar cheese
1 cup
👨🍳 Instructions
Prepare the Base
Brown ground beef in a skillet. Drain excess fat.
Add chopped onion and garlic; cook until softened.
Transfer mixture to your slow cooker.
Layer the Ingredients
Add carrots, potatoes, corn, and green beans.
Stir in cream of mushroom soup, thyme, and parsley.
Mix gently to combine everything.
Slow Cook
Cover and cook on LOW for 6–8 hours, until vegetables are tender.
Finish with Cheese
Sprinkle cheddar cheese over the top about 30 minutes before serving.
Let stand for 10 minutes to set before serving.
✨ Serving Tip: Pair with warm rolls or a simple side salad for a complete meal. Want to add a twist like bacon bits or swap in sweet potatoes? I’ve got ideas to make it your own!
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