Begin by browning ground beef in a large skillet over medium-high heat for about 5-7 minutes until fully cooked. Drain excess fat, then add chopped onion and minced garlic, sautéing for another 3-4 minutes.

Transfer the beef mixture to a slow cooker. Add sliced carrots, diced potatoes, corn kernels, and chopped green beans. Stir in cream of mushroom soup, dried thyme, and dried parsley.

Cover the slow cooker and set to low heat to cook for 6-8 hours until the vegetables are tender.

About 30 minutes before serving, sprinkle shredded cheddar cheese over the casserole. Cover and let it melt.

After the cheese melts, turn off the slow cooker and let the casserole rest for 10 minutes. Serve warm.