Harvest Beef Casserole (Print Version)

# Ingredients:

01 - 1 cup freshly chopped green beans.
02 - 1 cup diced potatoes.
03 - 1 teaspoon of dried parsley flakes.
04 - 1 pound of beef, ground.
05 - 1 teaspoon salt to taste.
06 - 2 minced garlic cloves.
07 - 1 cup thinly sliced carrots.
08 - 1/2 teaspoon ground black pepper.
09 - 1 medium onion, finely chopped.
10 - 1 cup sweet corn kernels.
11 - 10.5 ounces mushroom cream soup.
12 - 1 teaspoon dried thyme.
13 - 1 cup melty shredded cheddar cheese.

# Instructions:

01 - Cook beef in a skillet until browned, then drain any grease.
02 - Stir in onion and garlic with beef, cooking until they’re soft and fragrant.
03 - Move the beef into a slow cooker and mix it with vegetables, soup, and spices.
04 - With the lid on, let everything cook on LOW for 6-8 hours, until veggies are soft.
05 - Sprinkle cheese in the last half-hour. Let it sit for 10 minutes before eating.

# Notes:

01 - You can chop up veggies ahead of time.
02 - Lasts for 3 or 4 days in the fridge.
03 - Stays good in the freezer for about 3 months.

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