2 c. peeled and sliced raw potatoes
1 1/2 c. peeled carrots, sliced lengthwise
1 lb. lean ground beef
1/2 tsp. salt (optional)
1/4 tsp. garlic powder
1 med. onion, chopped
1 c. frozen peas
10 1/2 oz. can tomato soup, undiluted

Line a well greased casserole dish with a layer of potatoes. In a skillet, brown ground beef in it's own fat, with the onion until all red is gone from the meat. Season meat with garlic powder (and salt if desired). Put meat on top of potatoes. Layer the carrots over meat, put peas on top of carrots. Put remaining potatoes on top of the peas. Season with the soup with 1 teaspoon garlic powder, and pour over potatoes, spreading evenly over surface. Cover with casserole lid or aluminum foil. Bake in 350 degree oven for 1 1/2 hours or until potatoes and carrots are tender. Do Not Uncover during baking time. Serves 4-6.