This Amish concoction is a Thanksgiving must-have that disappears as quickly as it cooks!

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent.
3. Transfer the beef mixture to the slow cooker.
4. Add the carrots, potatoes, corn, and green beans to the slow cooker.
5. Stir in the cream of mushroom soup, salt, pepper, thyme, and parsley until well combined.
6. Cover and cook on low for 6-8 hours or until the vegetables are tender.
7. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top and allow it to melt.
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