3 pounds ground beef
1 (12 fluid ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook the ground beef until evenly brown; set aside.
Drain the meat from the pan. Add tomato soup, cream of mushroom soup, onion powder, garlic powder, basil, oregano, and oregano. Mix together.
Transfer the mixture to a large baking dish. Spread the tomato soup mixture over the meat mixture. Layer 1/3 of the potatoes over the meat mixture, then 2 of the carrots. Spread the remaining potatoes over the meat mixture. Layer the onions, tomatoes, carrots, and potatoes.
Layer 1/3 the sauce over the meat and potatoes. Place 1/3 of the sauce over the potatoes. Repeat the layering, spreading the sauce over the meat and potatoes.
Bake in the preheated oven for 50 minutes, or until a knife inserted into the center of the cake comes out clean. Allow to cool before cutting into squares.