Amish Thanksgiving Beef Casserole (Slow Cooker)

Instructions

1. Brown the Beef: In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat.
2. Sauté Aromatics: Add onion and garlic to the skillet; cook until softened, about 3–4 minutes.
3. Combine in Slow Cooker: Transfer the beef mixture to a slow cooker. Add carrots, potatoes, corn, and green beans.
4. Season & Mix: Stir in cream of mushroom soup, salt, pepper, thyme, and parsley until evenly combined.
5. Slow Cook: Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until vegetables are tender.
6. Add Cheese: 30 minutes before serving, sprinkle cheese over the top and let it melt.
7. Serve: Garnish with fresh parsley if desired. Best enjoyed hot!

Variations & Tips

• Vegetarian: Skip the beef and add zucchini, bell peppers, or mushrooms. Use veggie cream of mushroom soup.
• Spicy Kick: Add red pepper flakes or diced jalapeño with the onions.
• Extra Creamy: Stir in ½ cup sour cream before serving.
• Gluten-Free: Use a GF cream of mushroom soup or make your own.
• Time-Saver: Use frozen mixed veggies instead of fresh.

Perfect with crusty bread or over mashed potatoes!