This Amish concoction is a Thanksgiving must-have that disappears as quickly as it cooks! (Page 2 ) | May 17, 2025

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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8. Serve hot, garnished with additional parsley if desired.
Variations & Tips
For a vegetarian version, omit the ground beef and add more vegetables like zucchini or bell peppers. You can also substitute the cream of mushroom soup with a homemade version using vegetable broth and mushrooms. For a bit of spice, add a pinch of red pepper flakes or a diced jalapeño. If you prefer a creamier texture, stir in a half cup of sour cream before serving. For a gluten-free option, ensure that the cream of mushroom soup is gluten-free, or make your own using gluten-free ingredients.

Next: How to Make Martha Stewart’s Creamy Deviled Eggs

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