In a large skillet over medium heat, add the ground beef, breaking it up with a spatula. Sauté until browned, approximately 6-8 minutes. Drain excess fat.

In the same skillet, add the chopped onions to the browned beef and sauté until translucent, about 3-4 minutes.

In your slow cooker, layer the beef and onion mixture at the bottom, followed by carrots, cubed potatoes, corn, and green beans.

In a separate bowl, combine mushroom soup with a splash of water. Pour this evenly over the layered ingredients in the slow cooker.

Cover the slow cooker and set to low, cooking for 6-8 hours or on high for 3-4 hours.

In the final 30 minutes of cooking, sprinkle sharp cheddar cheese over the top. Re-cover and let it melt.

Once the cheese is melted and everything is bubbling, turn off the slow cooker and let sit for a few minutes before serving.