. For the Base:
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
For the Vegetables:
1 cup carrots, sliced
1 cup potatoes, diced
1 cup corn kernels
1 cup green beans, chopped
. For the Sauce:
1 can (10.5 oz) cream of mushroom soup
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup shredded cheddar cheese
Instructions
. Prepare Base:
Brown ground beef in skillet, drain fat
Add onion and garlic, cook until soft
Transfer to slow cooker
Layer Ingredients:
Add all vegetables
Stir in soup and seasonings
Mix gently to combine
. Slow Cook:
Cover and cook LOW 6-8 hours
Vegetables should be tender
. Finish:
Add cheese 30 minutes before serving
Let stand 10 minutes before serving
Notes
Cut vegetables similar size for even cooking
Can prep vegetables night before
Leftovers keep 3-4 days refrigerated
Freezes well up to 3 months
Variations
Use ground turkey or chicken
Add mushrooms or bell peppers
Try different cheese blends
Make vegetarian with extra veggies
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