In a large skillet over medium heat, brown the ground beef with diced onion and minced garlic until the meat is no longer pink and the onion is soft, about 5-7 minutes. Drain any excess fat.

Transfer the cooked meat mixture into your slow cooker. Layer in the carrots, potatoes, corn, and green beans, creating a colorful foundation for your casserole.

In a separate bowl, combine the cream of mushroom soup with dried thyme, parsley, salt, and black pepper. Pour this mixture over the layered ingredients in the slow cooker, gently mixing everything.

Cover the slow cooker and cook on LOW for 6-8 hours, or until the vegetables are tender.

About 30 minutes before serving, sprinkle shredded cheddar cheese generously over the top of the casserole.

When done, allow the casserole to stand for 10 minutes before serving.