In a large skillet over medium heat, brown the ground beef, stirring frequently for about 5–7 minutes. Drain excess fat and add chopped onion and minced garlic. Sauté for an additional 3–4 minutes until the onion is translucent and fragrant, then transfer to slow cooker.

In the slow cooker, add sliced carrots, diced potatoes, corn kernels, and chopped green beans. Pour in cream of mushroom soup along with dried thyme and dried parsley. Stir gently to combine.

Cover slow cooker and set to cook on low for 6 to 8 hours until vegetables are tender and flavors meld beautifully.

About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again and let it cook until cheese melted.

Once cheese is melted, turn off the slow cooker and let casserole sit covered for 10 minutes before serving.